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Food and wine pairings
Autumn Table by Clément & Mathilde
DUCK TERRINE (CONFIT DUCK LEGS, DUCK BREAST FILLETS MARINATED IN ARMAGNAC, FOIE GRAS)
CLASSIC WINE PAIRING
A 100%-Southwestern France pairing! Nothing pairs up better with duck than the Merlot grape variety...A smooth, generous Saint-Emilion wine with its round tannins makes a perfect companion for duck.
For one terrine:
2 skinless duck breast fillets
3 confit duck legs
200g of fresh duck liver, diced
1/2 bunch of parsley
12g of salt
4g of chilli pepper
30cl of armagnac