Food & Wine Pairing: Grilled Duck Breast
January 3, 2011
Our Grilled Duck Breast is marinated in herbs and toasted fennel, grilled and served over cracked pepper couscous with braised fennel and orange jalapeño marmalade.
The bold flavors our chefs have put together in this dish are a perfect match with the warm and spicy L’Ecole No 41 Recess Red from Columbia Valley, WA. The wine is a blend of six grapes, featuring flavors of cola, warm spices, cherries, and earth. The ginger cracked pepper couscous and jalapeño marmalade are a nice spicy match for a warm spicy wine.
For a bottle option, try the Alpha Domus “Navigator” from Hawkes Bay, New Zealand. This Bordeaux blend showcases flavors of plum, clove, and blackberry that will provide a sumptuous background to the taste of the dish.
Call 586-2244 to make your reservation!
[...] and is versatile when it comes to food pairing. We think it pairs particularly well with our Grilled Duck Breast marinated in herbs and toasted fennel. It would also be a great companion to our cheese boards. [...]