Duck breast wine
One hour before you start cooking remove the duck breasts from the refrigerator and leave it on the counter to reach room temperature. Wash the duck breasts and pat them dry. Remove the excess skin. Score the skin using a sharp knife.
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Fiona Beckett | Matching food & wine
9 great wine matches for duck | Matching Food & Wine
How does that affect the match? The common factor is that duck is a fatty meat that tends to need a wine with some sharpness and acidity to cut through and some ripe fruit to contrast with the rich flesh duck is often cooked with fruit. Here are some suggestions: See this pairing for example. Think Pinot.
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Peppered Duck Breast With Red Wine Sauce
Add to Meal Plan Pan-frying is the easiest way to cook duck breast - it's quite fast, and you'll get that ideal pink color in the middle without much effort. Still, you have to keep in mind that when cooking duck breast it's important to cut the skin with a knife so that the fat can melt out. The duck breast goes well with this red wine sauce made with cloves, star anise, and honey! Did you like this recipe? You can leave your comment here!
Food and wine pairing Mallard duck hunting season may be upon us, but — for those who prefer them, there are enough places farming good quality ducks to provide us with tasty and shottless alternatives. Wherever you get it from, here's how to match your duck with great wines. Wine with duck: Their meat is also significantly different to that of other poultry due to farming practices.