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Food and wine pairing

Roast duck breast with honey and spices

Photo de ThreeIfByBike (CC BY-SA 2.0)
https://www.flickr.com/photos/three_if_by_bike/5339361037/

Poultry

Roast duck breast with honey and spices

Synonyms

  • Baked duck breast with honey and spices
  • Roasted duck breast with honey and spices

See also:

  • Magret de canard rôti au miel

This dish pairs well with 7 drinks :

Boutenac

Boutenac
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.
>dish info

Cahors

Cahors
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 5 to 10 years old.
>dish info

Coteaux du Layon

Coteaux du Layon
Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 20 to 50 years old and more.
>dish info

Pomerol

Pomerol
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 20 years old.
Prefer a pairing with a wine with soft tannins.
>dish info

Tripel

Tripel
Beer(s)

Serve at 05-07°C or 41-45 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.
>dish info