For this dish, our wine experts suggest a well-structured white wine, complex with a brilliant liveliness that will highlight the flavour of duck, to which the seaweed brings a touch of iodine. Like a good bottle of La Clape Cuvée du Planteur 2015, PDO, Domaine Sarrat de Goundy. Aged in oak barrels with Bourboulenc, Roussane, Grenache Blanc and Macabeo grape varieties, this wine has a beautiful golden colour with glints of green, an expressive bouquet of pear and star anise, a round mouthfeel and a long finish with aromas of butter, honey and nuts. A white Tursan or white Languedoc would also pair beautifully.
As a second and perhaps bolder choice, opt for a white that plays up the iodine of the seaweed. A good selection is a mineral white wine with subtle hints of fruit (grapefruit, pineapple, apple) like Les Baronnes 2015 from the Domaine Henri Bourgeois, sauvignon blanc, AOP Sancerre. Seaweed, particularly kelp, has a salty tang that wonderfully complements Sancerre’s herbal and earthy notes, which is tempered by the buttery smoothness of raw duck, the roundness of pine nuts and the sweetness of ketchup. An excellent pairing that balances a rich, flavourful dish with a gourmet, thirst-quenching wine.
Chef Willy Camboulin – Barricot