Paring Brome Lake Duck with Rosé wine

Summer is finally here and to celebrate the season our collaborator Valérie Beaulieu of Domaine Les Brome recommends pairing Brome Lake Duck with Détente rosé from Vignoble Domaine Les Brome.
 
Duck is a very versatile meat that can be prepared in a multitude of ways. And Brome Lake Duck has an impressive array of duck products in its boutiques. This provides a host of meal-wine pairings with duck.
 
Here are three ways to pair duck with wine aromas.
 
 
 
1)Through complementarity
 
Doing a complementary pairing consists of combining the taste of one or several products in an effort to blend the ingredients in your mouth. 
 
To create a complementary pairing with a rosé wine with small red berry aromas, such as   Détente, select a dish with red fruits, for example.
 
Here are a few recipe suggestions:
 
Duck breast and asparagus salad, raspberry dressing.
Wellington duck breast with raspberries.
Mango and goat cheese duck burger.
Duck confit and mango phyllo rolls.
 
 
2) Through opposites
 
A contrast pairing is a setting in which several flavours need to play a major role without stealing the spotlight from the others. This adds the effect of surprise to your tasting experience. Détente demi-sec and fruity rosé goes splendidly with salted and dried cooked meat.  Brome Lake Duck smoked and dried magret is a fine example because it offers a nice contrast between the sweetness of the wine and the salt of the meat. Eat them alone or along with a piece of bread and you’re all set. 
 
 
 
3) Through contrasts
 
A dry wine goes very well with fattier food (accents of butter or oil).
 
A supple, fruity wine goes marvellously with dried foods, such as dried duck sausage because it will add a feeling of lightness in your mouth.  
 
Here are a few recipes that express the contrasting effort well:
 
Brome Lake Duck breast General Tao style.
Honey and garlic duck wing drummettes.
European duck sausage sandwich with grilled onion.
 
 
You’ll find all of chef Domenico Forte’s recipes on the Brome Lake duck website.
 
Détente rosé is available in most SAQ  or right at the Domaine.
 
And if you pay a visit to the vineyard and the Brome Lake Duck boutique this summer, you could win many prizes that are being offered, including the grand prize, a personalized cooking workshop with chef Domenico Forte.
 
Please check the contest rules for further details.Summer is finally here and to celebrate the season our collaborator Valérie Beaulieu of Domaine Les Brome recommends pairing Brome Lake Duck with Détente rosé from Vignoble Domaine Les Brome.
 
Duck is a very versatile meat that can be prepared in a multitude of ways. And Brome Lake Duck has an impressive array of duck products in its boutiques. This provides a host of meal-wine pairings with duck.
 
Here are three ways to pair duck with wine aromas.
 
 
 
1)Through complementarity
 
Doing a complementary pairing consists of combining the taste of one or several products in an effort to blend the ingredients in your mouth. 
 
To create a complementary pairing with a rosé wine with small red berry aromas, such as   Détente, select a dish with red fruits, for example.
 
Here are a few recipe suggestions:
 
Duck breast and asparagus salad, raspberry dressing.
Wellington duck breast with raspberries.
Mango and goat cheese duck burger.
Duck confit and mango phyllo rolls.
 
 
2) Through opposites
 
A contrast pairing is a setting in which several flavours need to play a major role without stealing the spotlight from the others. This adds the effect of surprise to your tasting experience. Détente demi-sec and fruity rosé goes splendidly with salted and dried cooked meat.  Brome Lake Duck smoked and dried magret is a fine example because it offers a nice contrast between the sweetness of the wine and the salt of the meat. Eat them alone or along with a piece of bread and you’re all set. 
 
 
 
3) Through contrasts
 
A dry wine goes very well with fattier food (accents of butter or oil).
 
A supple, fruity wine goes marvellously with dried foods, such as dried duck sausage because it will add a feeling of lightness in your mouth.  
 
Here are a few recipes that express the contrasting effort well:
 
Brome Lake Duck breast General Tao style.
Honey and garlic duck wing drummettes.
European duck sausage sandwich with grilled onion.
 
 
You’ll find all of chef Domenico Forte’s recipes on the Brome Lake duck website.
 
Détente rosé is available in most SAQ  or right at the Domaine.
 
And if you pay a visit to the vineyard and the Brome Lake Duck boutique this summer, you could win many prizes that are being offered, including the grand prize, a personalized cooking workshop with chef Domenico Forte.
 
Please check the contest rules for further details.
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