Food and wine pairing: duck confit

The slow cooking of duck confit, in its own fat, gives it a soft texture and a pronounced, slightly salty flavor, which calls for a wine capable of bringing freshness and complexity. Often accompanied by Sarladaise potatoes, roasted vegetables or lentils, duck confit pairs well with wines featuring good acidity, supple tannins and aromas of ripe fruit and spice.

Madiran wine, such as from the domaine Labranche-Laffond, made mainly from the Tannat grape, is one of the classic pairings for duck confit. This South-Western red wine is renowned for its firm tannic structure, aromas of black fruit, licorice and pepper, and ability to age well. With its powerful tannins, but rounded with age, a Madiran is the perfect accompaniment to rich duck confit, providing a structure that balances the meat's fatty texture while highlighting its flavors. A younger Madiran, with tannins that are still lively, can also bring a nice freshness to the whole.

A Cahors, also from the Southwest, made from Malbec (locally known as "Côt"), offers an interesting alternative with its aromas of black fruits, spices and a slightly rustic side. The solid tannins and earthy notes of this wine go perfectly with the deep character of duck confit, especially if served with roast potatoes or seasonal vegetables. A well-structured Cahors, especially if it's a few years old, will bring a lovely roundness while balancing the richness of the dish. The Cahors Prestige du Château Haut-Monplaisir is a great discovery.

Bordeaux wines, particularly those from the right bank, such as Saint-Émilion or Pomerol, where Merlot dominates, are also an excellent choice. Merlot brings aromas of ripe red and black fruits (plum, black cherry), notes of undergrowth and supple tannins that pair well with the tenderness of duck confit. Graves, with their mineral freshness and sweet spice notes, or the more structured Médoc wines, work well with this dish, especially if accompanied by vegetables or lentils.

A red Côtes-du-Rhône, often a blend of Grenache, Syrah and Mourvèdre, is a versatile option to accompany duck confit. Aromas of red and black fruits, garrigue, pepper and aromatic herbs blend perfectly with the flavors of duck. The supple tannins and aromatic richness of the wine create a beautiful balance with the melting texture of the confit, while the wine's natural acidity counterbalances the richness of the duck's fat. The Rhone wines from Vignerons d'Estezargues are great value for money to accompany this dish.

Languedoc wines, such as a Fitou from Domaine Bertrand-Bergé or a Corbières, are also excellent companions for duck confit. These powerful, yet softly tannic wines offer aromas of ripe black fruits, spices and garrigue, which go well with confit meat. Their Mediterranean character, often sunny and generous, brings perfect balance to this generous dish.

Although duck confit is traditionally served with red wine, some rich, powerful white wines can provide an interesting contrast. A Monbazillac, a sweet white wine from the South-West, can create a surprising but delicious pairing with duck confit, especially if served with a slightly sweet fruit sauce, such as fig or prune compote. Monbazillac's aromas of exotic fruit, candied apricot and honey add a touch of sweetness that contrasts with the salinity of the duck, creating a unique taste harmony.