Wine and food pairing with duck breast!

Magret de canard (duck breast) is a typical dish from the Southwest of France, featuring duck breast baked or pan-fried. It's a rich, flavorful dish that lends itself well to tasting with wine.

When choosing a wine to accompany a duck breast, it's important to consider the various elements of the dish:

- The meat: Duck meat is a red meat, which has a pronounced flavor. So you need to choose a wine that can handle that flavor.

- The cooking: Duck meat is a red meat, which has a pronounced flavor.

- Cooking: Duck breast can be cooked in a variety of ways, which can influence the choice of wine. An oven-cooked duck breast will have a milder flavor than a pan-cooked duck breast.

- Other ingredients: the duck breast can be cooked in a variety of ways, which can influence the choice of wine.

- Other ingredients: Duck breast is often served with potatoes, vegetables or a sauce. It's therefore important to choose a wine that will harmonize with these ingredients.

- The other ingredients: Duck breast is often served with potatoes, vegetables or a sauce.

Red wines are best suited to accompany duck breast. They have the power and complexity to support the flavor of the meat.

Red wines are the most suitable to accompany duck breast.

The red wines most recommended to accompany a duck breast are:

- Bordeaux wines: Bordeaux wines are powerful, complex red wines, with aromas of red fruit, black fruit, flowers and spices. They go perfectly with duck breast. Taste, for example, the cuvée Pom'n'roll from Château Gombaude-Guillot, a modern and complex Pomerol!

- South-Western wines: South-Western France also produces high-quality red wines. Southwestern wines are fruity and tannic, with aromas of red fruits, black fruits, spices and undergrowth. They go well with duck breast. The Madirans from Château Labranche-Laffond or the Cahors from Château Combel-la-Serre are excellent companions to this dish.

- Languedoc-Roussillon wines: Languedoc-Roussillon is another French wine region that produces excellent red wines. Languedoc-Roussillon wines are fruity and spicy, with aromas of red fruits, black fruits, garrigue and spices. They go well with duck breast. Try the vins bio du Domaine D'agarrus or the Minervois du domaine des Homs with this dish, it's a treat!