What to drink with duck breast?

According to a survey conducted by TNS-Sofres, duck breast is one of France's favorite dishes. This tender, flavorful meat offers a wealth of recipe possibilities. The cooking method, sauce or accompaniment will determine the choice of wine.

Magret, whatever the recipe, it's all in the cooking

Magret comes from the breast of a duck, which is made up of flesh and fat. There are three types of duck breast: fresh, smoked and dried. The latter two come in the form of thin slices. When dried, duck breast retains a slight smoky flavor, but its texture changes, becoming drier and less chewy. In both forms, you can cook them on skewers or in carpaccio. Fresh duck breast, when properly cooked in red or rosé, retains its juicy, bloody character, offering a wide range of possible pairings with even young, tannic red wines. It can be baked or pan-roasted. It also lends itself well to sweet and savory combinations: duck breast with orange, caramelized with honey, roasted with melon chutney or lacquered Chinese-style. The only constraint with this meat is not to overcook it so that it doesn't lose its tenderness. Here's a tip from our chefs: at the end of cooking, cover the meat with aluminum foil for a few moments. This allows the blood to diffuse evenly into the flesh, resulting in a perfectly pink duck breast.

Red wines to match its strength

Duck has a more pronounced taste than poultry, closer to that of red meat. So it's important to select a wine that can match this powerful taste. As always, La Sommelière recommends regional pairings when you don't know which wine to serve. As duck breast is a specialty of the South-West, it goes perfectly with wines from this region, such as a Fronton, a Bergerac or a Médoc. The Fronton, tannic and fruity, if it contains syrah, will bring a peppery note to accompany a spicy or sweet and sour duck breast. The supple, aromatic Bergerac will offer fine tannins and aromas of red fruits, leather and spices that will underline the tenderness of the magret. The Médoc, with its supple tannins and dense, well-balanced, rich structure, is a perfect match for a magret that has just been roséed. If you'd like to surprise your guests with a more original pairing, you can suggest a natural sweet wine such as banuyls. The aromas of cherry, kirsch, cocoa and dried fruit are the perfect accompaniment to a duck breast cooked with fruit.

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