Southwest France Reveals Unique Wines to Pair with Duck

A One-Stop Region for Tasty Treats

Wines of Southwest France presents an exclusive selection of wines and duck recipes that are both native to the region and traditionally paired with one another. Straight from the Southwest of France, these wine and duck pairing traditions, which are handed down from generation to generation, reveal new varietals that all scream terroir.

Foie gras

Foie gras is an icon of French gastronomy. The healthiest of delicacies, foie gras offers a subtle flavor with hints of hazelnut and a texture whose creamy firmness is akin to that of fresh butter. It can be consumed whole, partially cooked or cooked, in pieces or blocks, and with raisins or fig jam. To further unlock these savors, Wines of Southwest France recommends to pair foie gras with the following:

  • Côtes de Gascogne, Brumont’s Gros Manseng. A delicious blend of Sauvignon Blanc and local grape Gros Manseng that make a dry, fresh white wine with herbal and stonefruit characters.
  • Saint Mont, Plaimont’s ‘Le Faîte’ Blanc. This new white blend has good acidity and offers citrus and aromas of green apple and mango.


Magret is the juicy breast of a duck, boned and sautéed. Traditionally, magret is cooked like a steak and caramelized with cherry balsamic or honey mustard such as French Maille. It’s a perfect weeknight meal or special occasion dinner, and one of the region’s culinary classics. To go with magret steak, Wines of Southwest France suggests flavorful reds as follows:

  • Madiran, Famille Laplace’s ‘Laplace.’ A rich, full-bodied red blend from one of the masters of Tannat, this wine has ripe tannins and layers of toast, black plum and berry with intense acidity on the finish.
  • Cahors, Georges Vigouroux’s Chateau de Mercues. This Malbec-Merlot-Tannat is a truly Southwest France blend with oaky, spice and cedar notes.


Confit, in other words duck legs, wings, fillet or manchon de canard cooked in its own fat, is an unmissable example of Southwest cuisine. Pure duck fat is also used in cooking and frying, in place of traditional cooking oil. To enjoy your confit, Wines of Southwest France recommends these delicate, yet aromatic reds:

  • Fronton, Château Bellevue’s La Foret. This Negrette-dominant blend gives fruity and delicate features, providing a powerful red wine with aromas of violet and licorice.
  • Gaillac, L’Enclos des Braves’ L’enclos Rouge. A delicious blend of Prunelart and Braucol that offers bright fresh notes of dark fruits, smoke, meat and spices on an elegant frame.