Duck Confit pairing

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Jim Erwin
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Duck Confit pairing

#1 Post by Jim Erwin » March 31st, 2018, 7:28 am

Have you ever tried pairing duck confit with a sweet white wine?

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John Morris
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Duck Confit pairing

#2 Post by John Morris » March 31st, 2018, 7:39 am

I bet that would be great. Maybe something from the Southwest of France (Jurancon, Monbazillac) or the Midi, since that's confit country.
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Duck Confit pairing

#3 Post by Jayson Cohen » March 31st, 2018, 7:46 am

I’ve had it with off-dry Riesling: Alsatian and Kabinett and Spatlese from Germany. The acidity of a good Riesling does well to cut through the richness of the duck and the sweetness marries well with the flavors in my opinion.

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Anton D
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Duck Confit pairing

#4 Post by Anton D » March 31st, 2018, 9:38 am

Great pairing!
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Duck Confit pairing

#5 Post by RichardFlack » March 31st, 2018, 10:46 am

Anton D wrote:Great pairing!

Not yet!

What's the confit being served with?

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Jim Erwin
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Duck Confit pairing

#6 Post by Jim Erwin » March 31st, 2018, 11:02 am

RichardFlack wrote:
Anton D wrote:Great pairing!

Not yet!

What's the confit being served with?
White beans and blood sausage

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Kris Patten
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Duck Confit pairing

#7 Post by Kris Patten » March 31st, 2018, 11:17 am

I prefer duck with left bank Bordeaux, es0ecially Graves, St Julien, or St Estephe.
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Dave McIsaac
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Duck Confit pairing

#8 Post by Dave McIsaac » March 31st, 2018, 12:53 pm

Chips.......
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Julius L
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Duck Confit pairing

#9 Post by Julius L » March 31st, 2018, 1:33 pm

Madiran.
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alan weinberg
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Duck Confit pairing

#10 Post by alan weinberg » April 1st, 2018, 10:35 am

Jim Erwin wrote:
RichardFlack wrote:
Anton D wrote:Great pairing!

Not yet!

What's the confit being served with?
White beans and blood sausage
sort of a deconstructed cassoulet?

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RichardFlack
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Duck Confit pairing

#11 Post by RichardFlack » April 1st, 2018, 11:15 am

Hmmm. The blood sausage is throwing me a bit there, let's see what the experts say. Taking a wild guess if you want sweet, would port be off base? Otherwise richer Alsace but really I'd be into reds I think. Cru Beaujolais from a river year.

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John Morris
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Duck Confit pairing

#12 Post by John Morris » April 1st, 2018, 11:30 am

Obviously, reds are what you'd expect. I take it from Jim's (OP) post that he's trying to think outside the box, so suggesting reds is really kind of ignoring what he asked for.

If the choice is a sweet white, I'd lean toward something with good acid and/or bitterness from botrytis -- something to counter the richness of the food.
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Duck Confit pairing

#13 Post by ykwon » April 1st, 2018, 2:21 pm

Pradikatswein Spatlese
y 0 n 9
k w 0 n

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Chris Blum
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Duck Confit pairing

#14 Post by Chris Blum » April 1st, 2018, 2:51 pm

Nobody has recommended chinon??? Gasp
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Duck Confit pairing

#15 Post by Nate Simon » April 1st, 2018, 4:10 pm

I bet a demi-sec Vouvray would be nice. Also, off-dry bubbles might work.

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Julian Marshall
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Duck Confit pairing

#16 Post by Julian Marshall » April 2nd, 2018, 5:10 am

We have lots of confit because my wife is from Les Landes where most of it comes from. I must say that the idea of a sweet white rather threw me, especially since the confit is backed up with a boudin!
But many enjoy the latter with apple, so why not?
I suppose it also depends on how you cook the confit - crispy or soft skin - and whether you eat the skin or not.
I would certainly be most at ease with a Madiran or a Cahors, but the safest option would be to experiment with two or three different choices: one of the two above, plus a demi-sec Vouvray, as Nate suggests, and something similar from Alsace.

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Howard Cooper
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Duck Confit pairing

#17 Post by Howard Cooper » April 2nd, 2018, 5:39 am

For me, the classic pairing with any kind of duck is red Burgundy.
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Duck Confit pairing

#18 Post by Karl K » April 2nd, 2018, 6:39 am

For a sweet white with duck confit, go with something with enough age that the wine has started to darken, like a 1996 or earlier Baumard Quarts de Chaume. There will be additional richness to harmonize with the deep savory qualities of the confit.
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Duck Confit pairing

#19 Post by P. Willenberg » April 3rd, 2018, 6:38 am

Karl K wrote:For a sweet white with duck confit, go with something with enough age that the wine has started to darken, like a 1996 or earlier Baumard Quarts de Chaume. There will be additional richness to harmonize with the deep savory qualities of the confit.
This is good advice. I'd like some sherry here too
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