Food for a white...

[Thomas]

Sweet white wine for the main course is not a usual selection, but if the wine is anything like a Sauterne (Sauvignon Blanc & Semillion) with a honey-like flavor, then foie gras would do it--but true foie gras is not duck liver; it is goose liver; and there is a difference in how they taste, although if a duck liver is prepared the same way as the goose liver, it will do.

Again, it isn't a usual main course, so I would go with IK's turkey suggestion--mainly the dark meat.