Pairing Byzance with Chef Nicholas Ames' Duck Confit Tart

Some pairings work because they contrast. This one works because every flavor on the plate has an answer in the glass.

Byzance is our Southern Rhône-style red blend, Grenache-driven with Syrah and Mourvèdre supporting. The aromatics run to dried cherry, lavender, white pepper, and warm earth, with a subtle orange-peel lift on the finish. Chef Nicholas Ames built his duck confit tart specifically to chase those notes around the plate.

The duck brings richness. The fennel echoes the wine's herbal, garrigue character. The orange peel in the tart picks up the citrus note in the wine. The black pepper and Mourvèdre's natural spice meet each other on the finish. The Syrah depth carries the dish without crowding it.

This is the pairing we serve in the tasting room when we want to show people what Byzance can do at a table.

About Chef Nicholas Ames

Chef Nicholas Ames runs the kitchen at both Brian Carter Cellars tasting rooms in Woodinville and Vancouver. He develops the seasonal pairing menus and the recipes we share in this Recipes and Pairings series, with a particular focus on dishes that complement Brian's European-style blends. The duck confit tart is a fall and winter staple.

Duck Confit Tart

Recipe by Chef Nicholas Ames at Brian Carter Cellars. Reach out to the tasting room for the printable card.

Serves 6 to 8 as an appetizer, or 4 as a light entrée.

For the tart base

• 1 sheet all-butter puff pastry, thawed
• 1 egg, beaten, for egg wash

For the duck and aromatics

• 2 confit duck legs (store-bought is fine, or make your own ahead)
• 1 large fennel bulb, trimmed and very thinly sliced
• 1 medium yellow onion, very thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon fresh thyme leaves
• Zest of 1 orange, plus a small curl for garnish
• Kosher salt and freshly ground black pepper

For finishing

• 2 ounces soft goat cheese, crumbled
• Fennel fronds for garnish
• Flaky sea salt

Method

1. Preheat the oven to 400°F. Line a sheet pan with parchment.
2. Pull the duck. Warm the confit legs in a low oven or skillet until the fat loosens. Pick the meat from the bones, discarding skin and bone. Shred into bite-sized pieces. Set aside.
3. Cook the fennel and onion. In a wide skillet over medium-low heat, warm the olive oil and butter. Add the fennel and onion with a generous pinch of salt. Cook slowly, stirring often, for 20 to 25 minutes, until soft, golden, and sweet. Stir in the thyme and orange zest. Taste and season.
4. Build the tart. Roll the puff pastry to roughly 10 by 14 inches and transfer to the prepared pan. Score a 1/2-inch border around the edge, taking care not to cut all the way through. Spread the fennel and onion mixture inside the border. Scatter the shredded duck evenly over the top. Crumble the goat cheese across the surface.
5. Egg wash and bake. Brush the border with the beaten egg. Bake for 22 to 28 minutes, until the pastry is deeply golden and the filling is bubbling at the edges.
6. Finish. Let the tart rest 5 minutes. Garnish with a small curl of orange peel, fennel fronds, and a pinch of flaky salt. Slice and serve warm.

Tasting Notes for Byzance

The current vintage of Byzance shows dried cherry and blackberry on the nose, with lavender, white pepper, and a savory undertone that reads as wild herbs. The Grenache gives the wine its red-fruit forwardness and silky entry. The Syrah deepens the mid-palate. The Mourvèdre lifts the finish with that characteristic peppery, slightly meaty quality.

The wine is approachable now and will continue to develop for another five to seven years. Serve it at 60 to 62 degrees Fahrenheit in a wide-bowled Burgundy-style glass. Pour a glass with the tart and watch the orange-peel notes in both find each other.

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