I am making a magret de Canard (duck breasts) with pears poached in red wine and a small amount of cinnamon and cloves. The wine used to poach the pears will then be used to degalze the duck pan and reduced to use as a sauce.
My question is: could you please recommend a wine to poach the pears in? I would like something not too expensive here, since i will need a whole bottle, but obviously drinkable. (recipe calls for a red wine)
Also, what wine would you serve with that?
to complicate things, i am in Quebec and the wine would have to come from the province liquor store: www.saq.com.