2007-02-20 09:20:58 · 9 answers · asked by jolie 1 in Food & Drink ➔ Beer, Wine & Spirits
the recipe has garlic, chilli, and a dash of worcestershire sauce in if that makes a difference
2007-02-20 09:37:44 · update #1
I was just going to be smart & say i just like to drink it, but seeing you have no answers yet, i'll try to answer honestly. Rachael Ray says NEVER use a wine that you wont drink! If its not good enough to drink in a glass, its not good enough to cook w/. Depends on your duck recipe. If you are doing a fruity recipe, orange,... I'd go w/ a fruitier wine. If your not Id go th dry route. i think we need to know the recipe. but i'd say a decent bottle @$10 should do it. Yum!
2007-02-20 09:27:19 · answer #1 · answered by The McK's 4 · 0⤊ 0⤋
In fact just about any inexpensive white wine will do. If you are North American and you are near a licensed Trader Joe's pick up a bottle of it's 2 buck chuck chardonnay or 3 buck moe reisling. (Actually I am having a problem conceiving or roasted duck with a white wine/garlic/worcestershire/chili sauce unless the Chili you are referring to is the Thai or Szechuan hot chili sauce and not the chili of Mexican food).
2007-02-20 10:36:29 · answer #2 · answered by Lisa 3 · 0⤊ 0⤋
in many circumstances, i'd reccomend a pink because of the richness of duck, notwithstanding a pink would style undesirable with cream cheese. i'd advise a reliable Chardonnay, yet some thing that has no longer been barrel-elderly fro too lengthy. The spicyness of the jalapeno will convey out o.ok.flavors, so attempt to diminish that by getting a cahrdonnay that hasn't been elderly very lengthy. The creaminess of the chardonnay will praise the cream cheese and the smokiness of the William Maxwell Aitken can be complimented by a moderate o.ok.style. Chardonny is likewise heavy sufficient to no longer be overpowered by the richness of the duck. i'd reccoment St. Supre Chardonnay. it really is particularly creamy, yet no longer excessively oakey. Have a pleased Valentine's day!
2016-12-04 10:38:36 · answer #3 · answered by ? 4 · 0⤊ 0⤋
I live in the West and have cooked a bazillion ducks -- the best trick is a bottle of beer or two and apples, onions, apricots -- boil, till done, take the fruit out and remove the duck, then pass some hot mustard.
2007-02-20 10:40:32 · answer #4 · answered by lilabner 6 · 0⤊ 0⤋
To offset all the spice, try a semi-sweet riesling from Germany, or even an American gewurtztraminer. Both are sweet and fruity and should easilly compliment your duck dish.
If you use a sauvignon blanc or pinot grigio, all that acid will clash and your dish will be ruined.
2007-02-20 09:41:36 · answer #5 · answered by doctorpapaswing 3 · 0⤊ 0⤋
I wouldn't use a white wine with duck. Go with either a Pinot Noir or a Syrah.
Enjoy!
2007-02-21 03:02:03 · answer #6 · answered by Anonymous · 0⤊ 0⤋
A nice Pernot Grai(not sure if I spelled the last part of the name right).
2007-02-20 09:28:49 · answer #7 · answered by mangamaniaciam 5 · 0⤊ 0⤋
very dry white wine or a cooking sherry will do great
2007-02-20 09:28:47 · answer #8 · answered by T J 5 · 1⤊ 0⤋
I would go with a cab or pinot for duck.... or else grandma
2007-02-20 11:14:24 · answer #9 · answered by Anonymous · 0⤊ 0⤋