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Food and wine pairing

Mi-cuit duck foie gras with quince jelly

Photo de Tjeerd Wiersma (CC BY 2.0) ajoutée le 09/04/2023
https://www.flickr.com/photos/tjeerd/36805503880/

Poultry

Mi-cuit duck foie gras with quince jelly

Served cold.

Synonyms

  • Mi-cuit duck foie gras terrine with quince jelly
  • Semi-cooked duck foie gras with quince jelly
  • Semi-cooked duck foie gras terrine with quince jelly

See also:

  • Foie gras de canard mi-cuit

This dish pairs well with 10 drinks :

Bonnezeaux

Bonnezeaux
Sweet and Medium-sweet white wine(s)

Serve at 08-12°C or 46-54 °F.

Prefer a pairing with a wine aged 5 to 12 years old.
>dish info

Coteaux de l'Aubance

Coteaux de l'Aubance
Sweet and Medium-sweet white wine(s)

Serve at 09-11°C or 48-52 °F.

Prefer a pairing with a wine aged 4 to 10 years old.
>dish info

Coteaux du Layon

Coteaux du Layon
Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a wine aged 5 to 12 years old.
>dish info

Quarts de Chaume

Quarts de Chaume
Sweet and Medium-sweet white wine(s)

Serve at 12-14°C or 54-57 °F.

Prefer a pairing with a wine aged 5 to 15 years old.
>dish info

Rosette

Rosette
Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Vouvray moelleux

Vouvray moelleux
Sweet and Medium-sweet white wine(s)

Serve at 08-10°C or 46-50 °F.

Prefer a pairing with a wine aged 3 to 10 years old.
>dish info