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Food and wine pairing

Sautéed duck foie gras escalope with black truffle juice

Photo de Ernesto Andrade (CC BY-ND 2.0)
https://www.flickr.com/photos/dongkwan/2148959495/

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Sautéed duck foie gras escalope with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Synonyms

  • Pan-fried duck foie gras escalope with black truffle juice
  • Pan-roasted duck foie gras escalope with black truffle juice
  • Pan-seared duck foie gras escalope with black truffle juice

This dish pairs well with 3 drinks :

Champagne blanc brut

Champagne blanc brut
White sparkling wine(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
>dish info

Côte Rôtie

Côte Rôtie
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.
>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.
>dish info