What Wine Goes With Duck? (Solved)

Duck and pinot noir is a classic pairing because both offer moderate intensity, with pinot noir’s acidity balancing out the fattiness of duck. Since duck often cooks well with fruit, the fruity notes in pinot couldn’t be any better of a match.

What’s the best wine with Duck?

  • Here are a few great wine style choices with your roast duck: Pinot Noir Gamay (like a Beaujolais) Tempranillo (like a good Rioja wine) Barbera Sangiovese (such as a Chianti Classico) A cool-climate Cabernet Sauvignon like a Bordeaux.


What color wine goes with duck?

The perfect wine with Roast Duck is a light-styled Red Burgundy (also Passetoutegrains red) with the raspberry/cherry fruit flavours of these wines complementing the duck’s flavour. If the dish is to be accompanied by a fruit sauce such as orange or cherry, the wine should be chosen to complement the sauce.

What type of wine goes with duck breast?

Because duck is fat, make sure you opt for a red with a solid acidity to cut through the richness of the meat.

  • Pinot Noir.
  • Gamay (like a Beaujolais)
  • Tempranillo (like a good Rioja wine)
  • Barbera.
  • Sangiovese (such as a Chianti Classico)
  • A cool-climate Cabernet Sauvignon like a Bordeaux.

What should you drink with duck?

Duck is fatty so it’s good to serve a wine with some acidity and freshness. It also works well with fruit such as cherries and plums, hence fruity reds such as pinot. Which type depends on how you plan to cook it. Served very rare or in a salad, a light, young red burgundy will do the job.

Does Merlot go well with duck?

Having made the point about acidity, I have to admit that Merlot, which often lacks it, goes rather well with duck, especially in Chinese-style pancakes with hoisin sauce. A Pomerol would be heaven. The Italians tend to cook their duck longer – often braising rather than roasting it.

What wine goes well with duck a l Orange?

One of the best types of wine with duck a l’orange is Gewurztraminer, an aromatic, full-bodied white. The fruit flavours of the sauce will be complemented perfectly by the softer, richly-bouqueted wine. We’re particularly fond of AOC Alsace Gewurztraminer André Stentz, an Alsatian wine like nothing else.

What is cold duck wine?

André Cellars® Cold Duck is a sweet sparkling red wine that mixes full fruity notes with a fizzy taste.

Is Pinot Noir red or white?

While Chardonnay is the most grown white grape breed in the world, Pinot Noir is the red wine grape that has more punch. Among Pinot fans and drinkers there’s a kind of fascination for exploring awesome bottles because it is high-strung and complex to cultivate.

What beer goes with duck?

If you’re looking for a thirst quencher that combines nicely with duck then grab a Belgian or Amber Ale. Duvel Triple Hop enhances the bold and rich flavors of duck nicely. Redfish Ale is a great Amber Ale perfect for a summertime BBQ full of friends and family.

What kind of wine goes with lamb?

Wine Pairings for Lamb Chops Pinot noir, Bordeaux blends, and the Italian reds mentioned earlier all pair well with lamb chops, but you can also venture into medium- and full-bodied Cabernet Sauvignon and Merlot if that suits your tastes.

What wine goes with duck liver pate?

The richness of duck pâté marries well with pinot of both colours, whether spicy Alsace pinot gris or succulent pinot noir from the New World.

What wine goes best with duck cassoulet?

Cassoulet pairs best with savoury medium-bodied red wines with ample tannin and crisp acidity such as Cahors, Syrah, Bandol, Irouléguy, Côte-Rôtie and Corbières.

Do they still make Baby duck wine?

Launched in the 1970s, Baby Duck once dominated Ontario’s burgeoning wine market. It still holds its own, with forward sweet fruit and lively bubbles.

Does Grenache go with duck?

But for a duck, don’t be shy. Leave your mild-mannered reds behind and rustle up a bottle of Syrah, Grenache, Malbec or Tempranillo. A wine with explosively bright fruit, good acidity and tannins is just what’s needed for savory duck meat bathed in fat and juices.

What’s a good pinot noir?

10 Best Pinot Noirs to Drink This Fall

  • Evenstad Reserve Pinot Noir. Domaine Serene.
  • Sta. Rita Hills Pinot Noir.
  • Gary Farrell Hallberg Vineyard Pinot Noir. $53 AT WINE.COM.
  • RAEN Fort Ross-Seaview Pinot Noir.
  • Greywacke Pinot Noir.
  • Antica Terra Coriolis Pinot Noir.
  • Twomey Anderson Valley Pinot Noir.
  • Dragonette Cellars Pinot Noir.

What Wine with Duck? Top 5 Pairings

Duck is a meat that many people find difficult to understand. The majority of people, with the exception of those living in France (yes, I live in France and am also French), and possibly those in China, do not eat duck very often. And that’s a pity since duck is a delicious meat that is both flavorful and soft, especially when it comes to duck breasts. When it comes to combining it with wine, however, the ambiguity is much greater than when it comes to determining how to prepare it! In this article, we will debunk the myths around wine and duck matching by examining how to pair the top 5 duck recipes with the proper wine hues and types.

What Wine Goes with Duck? Top tips from a French wine writer…

Duck flesh is delicate and sensitive, and it is a delicacy. Duck is, without a doubt, a red meat, but because it is a poultry meat, it has many characteristics and qualities with chicken, including a comparable texture and flavor. Duck meat, like chicken, derives much of its taste from the cooking process, which is especially important when the flesh is cooked on a hot surface and the skin or exterior section of the meat is caramelized. Then, extremely intense meaty tastes may be unleashed on the palate.

For a collection of straightforward general principles, consider the following:

  1. Slow-cooked duck, recipes that do not need considerable color caramelization of the meat, fruit-based and mildly-flavored sauces, and other dishes that call for light red or white wines are all good choices. For roast duck, grilled duck, confit, or any other cooking method that brings out the intense tastes of nearly-burnt duck skin or meat, use a more tannic and forceful red wine so that the wine is not overshadowed by the duck characteristics. Rosé wines are a nice middle-of-the-road option that will give you the best chance of getting a pretty good match with your meal. Personally, I believe that the pairing may be a touch monotonous and that there was a wasted chance for a more outstanding taste association
  2. Nevertheless, others may disagree.

The coupling of wine with foie gras will be an exception, as the latter is particularly well suited to sweet wines. To learn more about which red and white wine styles pair best with the most popular duck recipes and cuisines, keep reading!

Watch my Top 3 Tips on DuckWine Pairing in Video

Traditionally roasted duck boasts a plethora of rich meaty tastes, with the caramelized fatty skin absorbing all of the deliciousness of the duck into the flesh itself. The interior of the meat, on the other hand, should be soft and delicate in flavor. As a result, unless you are serving it with a robust side dish or an intensive sauce, such as a wine sauce, choose a wine type that is quite light in body. Because duck is a rich and fatty meat, choose a red wine with a strong acidity to cut through the richness of the duck.

  • Pinot Noir, Gamay (such as a Beaujolais), Tempranillo (such as an excellent Rioja wine), Barbera, and Sangiovese (such as a Chianti Classico) are all suitable choices. A Cabernet Sauvignon from a cool-climate region, such as a Bordeaux

Wines made from Pinot Noir, Gamay (such as a Beaujolais), Tempranillo (such as an excellent Rioja wine), Barbera, and Sangiovese (such as a Chianti Classico) are among the most popular choices. A Cabernet Sauvignon from a cool-climate region, such as a Burgundy;

2 What Wine with Confit Duck and Stews?

Duck confit is a famous French dish that is enjoyed all across France, but especially in the South West, where it is a mainstay of traditional cuisines alongside foie gras and other delicacies (duck liver, see wine pairing for it further down below). Traditionally, confit is created using a centuries-old preservation method in which the duck meat is first salted and then cooked in its own fat for hours to sterilize and tenderize the meat while still keeping it moist. Despite its elegance, duck confit has a robust rustic taste that is frequently liberally salted.

Actually there are two reasons for this pairing.

Dense tannins aid in the addition of a savory aspect to the match as well as cutting through the excessive amount of fat.

It has been suggested that tannins (which are also anti-oxidants) aid in the protection of your arteries against this fat, which is one of the explanations behind the French paradox! To pair with your duck confit, here are some excellent wine styles to consider:

  • A Malbec from France, such as a Cahors or Languedoc Malbec
  • Or another tannic red from the south of France, such as Tannat
  • Additionally, the Argentinian version of Malbec, or the Uruguayan version of Tannat will work well as well, but potentially with less acidity and consequently a heavier combination
  • Dense California Cabernet, Merlot, or red blends, as well as Australian Shiraz and South African Pinotage are all good choices.

3 What Wine with Chinese Roast Duck?

Cahors or Languedoc Malbec; or another Southern French tannic red, such as Tannat; or a Malbec from France, such as a Cahors or Languedoc Malbec The Argentinian Malbec or the Uruguayan Tannat will also work nicely, but with less acidity and consequently a heavier combination; Cabernet sauvignon, Merlot sauvignon or red blends from California, Australian Shiraz, and South African Pinotage;

  • Riesling
  • The wine should be Chardonnay, preferably unoaked and sourced from a cold environment. If you want something sweet and heavy, try Pinot Gris (like an Alsace wine) or Pinot Grigio (in a dry to slightly off-dry style, though, otherwise the whole thing will be too sweet and heavy). Dry Italian whites such as Gavi (made from the Cortese grape type) and Soave (made from the Garganega grape variety)

4 What Wine with Duck Breast à l’Orange?

Duck à l’orange, often known as orange duck, is a traditional French recipe that has evolved into a famous method of cooking and serving duck in a sweet and sour sauce. A fruitful wine pairing, just like any other fruit-based duck recipe, must overcome not just the sweetness of the dish but also its acidity in order for the dish to be considered successful. Rich reds should be avoided here, and lesser reds should be avoided as well, because the tannins may clash and taste weird when combined with the orange reduction.

The following are examples of traditional French wine pairings:

  • Chenin Blanc (from the Loire or possibly South Africa)
  • Côte du Rhône Blanc
  • Alsace Gewurztraminer
  • Chenin Blanc (from the Loire or perhaps South Africa). A crisp white from the Languedoc, such as Picpoul de Pinet

A dry Prosecco sparkling to your dinner table for a different option, or even an organic Prosecco for a more environmentally-friendly option, is recommended if you’re feeling experimental! Picture credit: Nria Farregut via Flickr.com

5 What Wine with Foie Gras?

Faux foie gras is a dish created from the liver of a duck (or occasionally goose) that has been carefully fattened for consumption. A creamy melt-in-your-mouth texture with a delicate buttery flavor is achieved by seasoning the liver with salt, pepper, and cooking it slowly for many hours. It is usually served in slices with crunchy toasted bread on the side to accompany it. In truth, foie gras is arguably the simplest of all duck meals to pair with wine, and the choice is more a matter of personal taste and preference than any other consideration.

  • French liqueur wines such as Sauternes, Barsac, or Cadillac
  • AlsaceVendanges Tardives (Riesling, Pinot Gris, or Gewürztraminer)
  • Jurançon.

Those contribute a rich, sweet aspect to the palate, as well as a plethora of tropical fruit and citrus notes to the mix. In the same way that orange sauce complements duck, these wines with their fruit-driven flavor provide a fascinating and enjoyable experience. Alternative sweet wines from all over the world will work just as well, such as late harvest white wines from anywhere in the world, new or old world, fortified Muscats, or an Italian Passito, to name a few possibilities. A delicious Spanish Sherry (Jerez), such as Pedro Jimenez or aPalo Cortado, can also perform wonders in this situation.

  • Sauvignon Blanc from New Zealand
  • Chardonnay from California, Australia, or France
  • Rhone white blends (Roussanne Marsanne)
  • Viognier
  • Austrian Gruner Veltliner
  • And a variety of other white wines.
You might be interested:  How Many Liters Is A Bottle Of Wine? (Correct answer)

So please let me know. When it comes to duck, what is your favorite wine to pair with it? Have you experimented with any combinations?

Do you have a favorite duck recipe that you serve with the appropriate wine to accompany it? What I’d really want to know is what you think of my recommendations, as well as your own recommendations and real-life experiences. Greetings and best wishes Julien Miquel’s full name is Julien Miquel.

Top pairings

Tell me if you need anything. When it comes to duck, what is your favorite wine to serve? Have you experimented with any different combinations of words and phrases? Do you have a go-to duck dish that you pair with the ideal wine? What I’d really want to know is what you think of my proposals, as well as your own recommendations and real-life experiences. Best wishes Julien Miquel is a French actor and director.

You may also enjoy …

Wine and food pairings for duck 23/09/20Duck is a curious foodstuff in that, while it is officially considered poultry, it can also be categorized as dark meat due to its bloodied, hard texture, and gamey flavor, which makes it a dark meat. Duck, like any other meat, can be prepared in a variety of ways, with different recipes highlighting the various characteristics of the meat. Duck dishes come in a variety of flavors and may be paired with a variety of wines, ranging from fruity, light-bodied red wines to the most decadent dessert wines.

An excellent general rule of thumb is to pick a wine with strong acidity to counterbalance the naturally fatty and rich flesh of the duck breast.

Wines to Pair with Pan-Fried Duck Breast

A succulent, pan-fried duck breast paired with Pinot Noir is one of the most traditional wine and duck combos there is out there. A well cooked duck breast displays subtle earthy, gamey, and bloody tastes that pair wonderfully with the earthy, savory undertones of mushroom, leather, and flesh found in a glass of agedBurgundyred wine. Wines with subtle traces of black cherry, such as a Pinot Noir from France, and more robust red cherry, such as an OregonPinot Noir, provide a wonderful touch of fruit to this classic meal, which pairs especially well with the tart red berry sauce that is often given on the side.

Pinot Noir has a high natural acidity, which cleanses the palate of the fatty texture of duck skin, and it is a mild tannin, which does not overpower the delicate meat.

Wine to Pair with Confit Duck

Slow-cooking various portions of duck in its own fat until the flesh is soft enough to easily slide off the bone is the method used for this recipe. Tradition has it that confit duck leg is served with mashed potatoes and braised red cabbage. With the intense, rich, and rustic duck taste, a powerful and structured wine would work best to complement the duck flavor. In white, we propose a textured Marsanne or Roussanne from the Rhone Valley, both of which are excellent choices. A Merlot-based Bordeauxblend from Pomerol, a cool-climateSyrah from Hermitage, or an Aglianico from Basilicata in southern Italy are all good choices for the color red.

Wines to Pair with Peking Duck, Roasted Duck, Glazed Duck

Peking duck, one of the world’s most decadent duck recipes, has been around since China’s Imperial Period. This recipe calls for slow-roasting the duck and cutting it at the table, which is customary in the South. For starters, a sweet garlic dip is presented alongside the crispy skin. Afterwards, soft bits of dark meat are wrapped in steaming pancakes and served with hoisin or plum sauce as well as fresh spring onion garnish. A wine with a high acidity level is required to balance off the fatty skin of any duck dish that calls for it.

And to cut through the sweetness and sourness of this meal, we propose a somewhat spicy but yet delicate red wine with jammy black fruit characteristics, such as a Zinfandel from California or a Shiraz from Australia’s Barossa Valley.

Wines to Pair with Cassoulet, Braised Duck

Nothing beats a hearty bowl of cassoulet, which is made from duck that has been slow-cooked in a casserole with white beans and pig sausage, for a warm, comforting winter meal. A wine with similarly strong and powerful characteristics to compliment this dish, such as an oak-agedChardonnayfrom Burgundy, a meatyMalbecfrom Argentina, or a Barolo from Piedmont based on Nebbiolo, is recommended. Alternatively, the deep black berry notes of aGrenache-based wine, such as a redPrioratorChateauneuf-du-Pape, may match wonderfully with a red meat dish.

Wines to Pair with Spicy Duck, Duck Curry

When it comes to duck recipes that have a little more heat, such as jerk-spiced duck or duck with Thai red curry, off-dry or sweet white wines such as aRiesling from Germany or a fragrant Gewurztraminer from Alsace may be a good match. To pair with these sorts of foods, look for a red wine that has a low alcohol content and soft tannins so that the spicey tastes of the dish are not overemphasized. A lighter-bodiedGamay from aBeaujolaiscru (Morgon, Saint-Amour,Moulin-a-Vent, for example) may be the best option.

Wines to Pair with Foie Gras

Foie gras is a duck preparation that is made from the engorged lobes of fattened duck liver. It is one of the most well-known duck preparations available. From a creamy cold terrine or torchon spread over fresh bread to a delectable pan-seared foie gras poêlé with a slightly smoked flavor, this delicacy may be enjoyed in a variety of ways. For this ultimate duck indulgence, pair it with a wine that is as sumptuous. If you are making a cold dish, such as a foie gras terrine or mousse, we recommend a powerful classic techniques sparkling wine, such as a vintageChampagne, whose vivid acidity will complement the richness of the foie gras.

Duck is a delight to eat all year long, but it is especially gratifying during the milder months of winter and fall.

With its powerful tastes and fatty, thick texture, this bird lends itself to a variety of recipes, from the traditional entire roast bird to a creamy, rich mousse.


It’s a bit difficult to combine duck with wine since, while duck is officially a poultry product, its hard texture and gamey flavor distinguish it as a dark meat. Duck may be prepared in a variety of ways, each of which highlights a different quality of the bird. These duck dishes combine nicely with a variety of wines, ranging from fragrant white wines to light-bodied reds to rich dessert wines, among others.

On make things simple for you, I’ve put up a guide to wine pairing with duck that includes some of my most successful and favorite duck wine pairings. Guide to Pairing Duck with Wine: Choosing the Right Wine to Pair with Duck

Characteristic of Duck to Consider when Pairing Wine

Duck is a poultry species, however it is mostly composed of black flesh. Despite the fact that duck is heavier than chicken, it is also more delicate and soft than red meat. The duck may be prepared in a number of different ways, and each of those methods calls for a particular duck wine match. Because duck is a richer and fattier meat than chicken, the wine pairings should be a little more adventurous than your typical white wine. In order to counteract the inherently fatty and rich flesh of the duck, a wine with strong acidity is the ideal pairing option.

Red wines should not overshadow the duck, which is why we are looking for lighter types that are not overly tannic.

Red or White Wine with Duck?

Duck is the best of both worlds since it is officially considered poultry, but its taste profile is more similar to that of red meat. Duck is richer than most poultry but lighter than beef, so the balance may be achieved by using lighter reds and stronger whites to complement the richness of the duck. Although the sauce and side dishes will have a considerable impact on the flavor profile of the duck meal you prepare, whether you use red or white wine with duck might be a deciding element in your choice of wine.

B est Wines To Pair With Duck

The best wine to pair with duck varies depending on how it is prepared; however, for the sake of simplicity, the following wines are excellent starting points for your duck wine pairing experience:

Sparkling Wine with Duck

Bubbles are one of my favorite things. Every meal would be paired with a glass of Champagne, and I’d be completely pleased for the rest of my life. Champagne is an excellent combination with duck because champagne contains a high concentration of acid, which helps to cut through the fat in the duck. I really enjoy Champagne with any appetizers that are made with duck, or, as you may have guessed, Champagne with duck fat fries (which are delicious). Duck and sparkling rosé go together like peanut butter and jelly.

White Wine with Duck

The finest wines to pair with duck that has been cooked using fruit glazes and sauces are whites. The majority of Asian-style duck dishes, whether sweet or spicy, will cry for a white wine with a hint of sweetness to complement them. White wine enthusiasts who want to mix heavier duck meals with wine should search for white wines with more guts, such as those that have been matured in wood or that come from excellent winemakers.

  • Chenin Blanc — a somewhat off-dry Chenin Blanc pairs beautifully with sweeter Asian-style duck recipes. When it comes to pairing white wine with roasted duck, oaked Chenin Blanc is a good choice. Wines such as Chardonnay and white Burgundy pair very nicely with duck confit. Zibibbo – particularly the orange wine of Zibibbo – is fantastic with duck a’la orange.or maybe my eyes are deceiving me and the hues are just misleading me
  • Due to its strong acidity and somewhat sweet options, Riesling pairs well with practically all duck dishes. A hint of sweetness in the Gewurztraminer makes this a great duck wine combination, especially when served with Thai orange duck or Bahn Mi. With Viognier, crispy Chinese duck with a peach glaze is a delicious pairing because it brings out the peach notes in the duck.

Red Wine Pairingwith Duck

Red wines are typically a better match for roasted duck and seared duck breast, according to wine experts. When duck is served with root vegetables such as beets, potatoes, or turnips, a red wine accompaniment is recommended.

  • Pinot Noir is the most reliable and tried-and-true wine to pair with duck
  • It is also the most expensive. A delightfully fruity wine that goes well with duck with a red fruit glaze, Gamay is a terrific choice. Malbec – grilled duck or duck breast is the ideal accompaniment to Malbec. In addition to Syrah, any duck with a pepper sauce or skin that has been beautifully crisped would combine well with Syrah. Tempranillo — a more youthful Rioja that pairs beautifully with duck breast filet
  • Merlot – duck with plum sauce necessitates the use of Merlot. Cabernet Franc – especially when sourced from Villany, Hungary, Cabernet Franc pairs beautifully with marinated duck and jalapeo poppers. Barolo – roasted duck paired with root vegetables such as beets, mushrooms, or turnips is a delicious pairing with Barolo.

10 Popular Duck Recipes with Wine Pairing

Duck confit is cured duck legs that are cooked in duck fat.

It is often done overnight. This recipe calls for a wine with a high level of acidity. Traditional pairings for duck confit include Pinot Noir and Merlot, but a white Burgundy is also a good option. Duck confit and sparkling wine go together like peanut butter and jelly.

Peking duck

Pecking duck is a crispy dish that is somewhat spicy, mildly sweet, and extremely crispy. It’s one of the most common ways to prepare duck in the world. To go with Peking duck, try a fruit forward red wine such as Syrah/Shiraz, Zinfandel, Malbec, or any other fruit forward red wine. You could also try a Chenin Blanc from South Africa or even a white port as a white wine match with Peking duck.

Duck a l’Orange

Pecking duck is a crispy dish that is somewhat spicy, mildly sweet, and slightly sweet. The preparation of duck is one of the most popular in the world. To go with Peking duck, try a fruity red wine such as Syrah/Shiraz, Zinfandel, Malbec, or any other fruity red wine. A Chenin from South Africa or even a white port might be appropriate for combining with Peking duck.

Smoked duck

The smoked duck is best paired with some of the more robust red wines on the list. Syrah is usually a good match with dishes that have a smoky taste. Malbec would also make an excellent wine match with smoked duck.

Duck Fesenjan

This historic Persian duck meal is served with a pomegranate sauce, which is a traditional accompaniment. These vibrant red berry tastes go well with a Rhone wine made primarily from Grenache. A California red Zinfandel would also bring out a lot of the richness in the fruit sauce, which would be perfect with this dish.

Duck pancakes

With Hoisin sauce on the side, crispy duck pancakes are packed with julienned veggies and served with crispy duck on the side. With duck pancakes, a wine that can manage the sweetness and saltiness of Hoisin sauce will be the most appropriate matching option. Personally, I like a Syrah with duck pancakes, although Cabernet Franc would also be a good complement in my opinion.

Christmas duck

It is possible to match wine with Christmas duck in a variety of ways. You may choose a red wine such as Pinot Noir or Gamay, or you could choose an Alsatian white wine such as Pinot Gris.

Duck bahn mi

Fresh tastes of duck bahn mi combine well with a crisp white wine like Chenin Blanc, which has a citrusy finish. Torrontes, for example, would make a fantastic wine accompaniment with this meal, in my opinion.

Duck red curry with lychee and pineapple

With duck red curry, Gewurztraminer is the ideal wine to serve with it. I mean, the minute you see lychee in a dish, you should immediately reach for Gewurz. The wine also has a slight sweetness to it, which is ideal if you want your curry to be a little hotter. It’s also possible to use a dry Furmint from Hungary if you want a little extra acidity in your wine.

Crispy Chinese duck with peaches

When you see a peach glaze, think Viognier, just as you would when you saw Gewurztraminer and lychee. When paired with crispy Chinese duck, a fuller-bodied type of Viognier from the Northern Rhone is ideal.

You might be interested:  How Many Calories In A Bottle Of White Wine? (TOP 5 Tips)

Foie Gras and Sauternes

There is no way we can overlook the most famous duck wine match of all time: foie gras and Sauternes. Known as foie gras, it is a controversial duck liver delicacy that is made mostly by force-feeding the duck, which is sad.but delicious. Sauternes is a wine area in Bordeaux, France, known for producing dessert-style wines from Semillon and Sauvignon Blanc grapes that have been affected by botrytis and noble rot. There are some classic wine combinations that everyone should try at least once in their lives, and this is one of them.

It’s that fantastic, I promise you. There is a delicate balance between the rich and fatty food and the syrupy wine with its racing acidity, which is why it works. It’s really decadent and visually stunning. Foie Gras can also be enjoyed with a glass of delicious Port wine.

Duck Wine Pairing Conclusion

Duck is a far more diverse meat than one might anticipate from such a little animal. Preparing this dish is surprisingly simple; thus, it shouldn’t be reserved for exceptional occasions alone. I hope you found my guide on duck wine pairings to be informative and inspiring. My best recommendation is to drink the wine of your choice and make adjustments to the duck recipe to suit your preferences.

Matching wine with duck – Le Cordon Bleu

Despite the fact that mallard duck shooting season is upon us, there are enough farms raising high-quality ducks to give us with delectable and shotless alternatives for those who like them. Here’s how to pair your duck with great wines, no matter where you get it.

Wine with duck: Top matches

Due to the fact that some people categorize duck flesh as red meat, while others describe it as poultry, duck meat offers somewhat of a conundrum. However, despite the fact that ducks are able to fly and have feathers, they are far larger, bloodier, and firmer than the ordinary chicken or turkey. Because of the husbandry procedures used, its flesh is likewise notably different from that of other fowl. In most cases, when a turkey is force-fed, it becomes larger and fatter, which results in tastier flesh for the consumer.

Duck à l’orange

Ducks may be prepared in a variety of ways, and the wines that go well with them will differ depending on the preparation method you use. Duck à l’orange is a famous French recipe that students at Le Cordon Bleu London learn to make while enrolled in our Basic Cuisine Certificate program, which is taught at the school. Using a pressure cooker, the duck is pot roasted and served with a sauce produced by combining orange juice, stock, and a light brown caramel deglazed with vinegar with the cooking fluids.

When choosing a white wine, make sure it has enough acidity and a hint of richness to stand up to the sauce, but not too much body so that it is swamped by the texture of the bird.

If red wine is favored, it must have minimal tannins, brilliant red fruits, and a high level of acidity.

Confit duck

In the South West of France, a very traditional method of preserving duck legs is to slow-cook them in their own fat with seasoning for two hours, which is another meal that is taught to our students during the ‘Classic Cycle’ but on the Intermediate Cuisine Certificate. It is possible to store the duck in sterile containers for several months after this point. All that is required prior to eating them is to warm them up on a rack of a baking pan under the grill until the skin is crispy and any excess fat has been rendered.

The chance to offer some of the wines that take an eternity to mature because they are fairly tannic and rustic; the so-called food wine with an unforgiving structure – but with an abundance of character; is provided by this arrangement.

aMadiran, Domaine Berthoumieux Cuvee Charles de Batz 2010 would be wonderful if you want to keep the match local and direct from ‘confit land.’ The PortugueseBaga, the ItalianAglianico, or the SpanishMonastrell are all possible substitutes.

Duck breast

The breast may be purchased separately if you don’t want to deal with a complete bird of prey. The fatty skin is scored and placed straight in a skillet over medium heat, with care used to remove as much fat as possible as it appears until you are left with a very thin crispy sliver of meat. After that, you may continue cooking it pink by turning it over. Just like you would when cooking any other meat, allow the breast to rest for a few minutes before carving or serving to ensure that the meat remains soft and juicy.

In this scenario, a red wine should be served, as long as it is not very tannic in flavor.

Fortunately, the 2014 Carrick Estate, Bannockburn Pinot Noir from Central Otago in New Zealand, which is rich, peppery, and bursting with red cherry – but yet quite elegant – is more than up to the challenge.

In my perspective, there isn’t much.

About Matthieu Longuère MS

In addition to being a Master Sommelier, Matthieu Longuereis based at Le Cordon Bleu London, one of the world’s finest culinary arts, wine, and business schools. Since 1994, he has worked as a sommelier in the United Kingdom, where he has received various prizes and plaudits for the wine lists of the places for which he has worked, including Lucknam Park Country House Hotel, Hotel du Vin Bristol, and La Trompette, among others. Having joined the school in 2013, he has been instrumental in the development of the school’s complete Diploma in Wine, Gastronomy, and Management curriculum, which is a unique program that blends theoretical wine knowledge with a strong emphasis on hands-on experience.

More articles from Le Cordon Bleu:

With Master Sommelier Matthieu Longuère, we’ve put together a guide on wine pairings. Matthieu Longuère, a Master Sommelier, will be your guide. Photograph courtesy of Le Cordon Bleu London See the Le Cordon Bleu London’s guide for more information. According to Matthieu Longuère MS, red wine and fish go together like peanut butter and jelly. Photograph courtesy of Alamy / Santorines According to Matthieu Longuère MS, don’t trust the urban legend. Photograph courtesy of Cath Lowe/Decanter What goes well with red meat and white wine?

Photograph courtesy of Le Cordon Bleu London How to break the rules in a creative way.

Berry Bros. & Rudd

All-around winners: Burgundy Pinot Noir, Beaujolais Duck, Goose, Quail, Guinea Fowl, and Turkey are all highly flavorful when it comes to farmed fowl and can handle more intensely flavoured wines than those chosen to accompany chicken. A Pinot Noir, particularly one from Burgundy, will pair well with the little gamey flavor of these fowl. Sauternes, Barsac, and sweet Loire wines go well with foie gras and duck pate. No matter whether it’s duck or goose liver, this meal is extraordinarily rich and sumptuous.

  1. With this meal, whether it is served cold as Pâté de Foie Gras or served hot as Pan-Fried Foie Gras, Sauternes or Barsac wines are the most common wine pairings.
  2. Duck Pâté is not nearly as rich as beef Pâté, and as a result, a wine that is a little less sweet is necessary.
  3. Light Pinot Noir Pairing with Roast Duck The ideal wine to pair with Roast Duck is a light-styled Red Burgundy (also known as Passetoutegrains red), with the raspberry and cherry fruit flavors of these wines complimenting the flavor of the duck.
  4. Roast Duck with Orange Sauce: Chardonnay from Australia, off-dry Vouvray from France With the orange sauce, serve a ripe Australian Chardonnay or, even better, an off-dry Vouvray wine; the modest sweetness of the wine will help to temper the fattiness of the duck.
  5. White wines such as a German Riesling Spätlese or, if you like drier wines, a Red Beaujolais Cru will pair well with the duck since the tannins in the wine are low enough not to overpower the dish.
  6. Confit de Canard, which is preserved in its own fat, is ideally served with an off-dry, fragrant kind of rice that can stand up to the greasiness of the meal.
  7. Again, for those with a less-than-sweet palate, consider types endemic to the South of France, such as Picpoul, Marsanne, or Roussanne, among others.

Light Burgundy Pinot Noir pairs well with pan-fried duck breast.

This would be very great if a simple sauce was produced by deglazing the pan with a drop of raspberry vinegar before adding the vegetables.

Roast Goose is a costly and difficult to come by indulgence these days, and it deserves to be paired with a high-quality Red Burgundy or a mature Claret to complete the experience.

Cahors and Beaujolais wines are used in the preparation of cassoulet.

Guinea Fowl: White Burgundy, Beaujolais, and other regions.

However, it is more swamped by wine than duck or goose meat.

If the meat is served with a sauce, the sauce will take precedence over the meat, and the wine should be chosen to compliment the sauce.

Tannic wines should be avoided at all costs in both situations, with full-bodied Chardonnays serving as the most dependable companions in both.

If you really want a Red wine, you should get a mature bottle to guarantee that the tannins have been sufficiently softened. A mature Claret (such as Pomerol, St Estephe, Margaux, or St Julien) will do the job nicely here.

Duck à l’Orange & Wine Pairing

All-around winners: Burgundy Pinot Noir, Beaujolais Duck, Goose, Quail, Guinea Fowl, and Turkey are all highly flavorful when it comes to farmed fowl, and can handle more intensely flavored wines than those chosen to compliment chicken. In order to complement the little gameiness of these birds, a Pinot Noir, particularly one from Burgundy, should be used. Sauternes, Barsac, and Sweet Loire Wines go well with foie gras and duck pate (pâté). Irresistibly rich and sumptuous in flavor, duck or goose liver is a delicacy.

  • In addition, any other cool-climate, high-quality sweet White wine would be appropriate; for example, Tokaji or a Monbazillac.
  • A crisp Alsace Pinot Gris or a sweet White Loire would be delectable pairings (Vouvray, Coteaux du Layon, Bonnezeaux, Quarts de Chaume).
  • When serving Roast Duck, a light-styled Red Burgundy (also known as Passetoutegrains red) is recommended, with the raspberry and cherry fruit flavors of these wines complementing the duck’s flavor.
  • Chardonnay from Australia and off-dry Vouvray for the Roast Duck with Orange Sauce Drink a mature Australian Chardonnay or, even better, an off-dry Vouvray wine with the duck, since the mild sweetness will help to offset the fattiness of the duck.
  • White wines such as a German Riesling Spätlese or, if you like drier wines, a Red Beaujolais Cru will pair well with the duck since the tannins in the wine are low enough that they will not overpower the dish.
  • It is advisable to choose an off-dry, fragrant kind of duck for Confit de Canard since it will deal better with the greasiness of the dish.
  • Try types unique to the South of France, such as Picpoul, Marsanne, or Roussanne, if you don’t have a strong sweet appetite to begin with.

Light Burgundy Pinot Noir is served with pan-fried duck breast.

Making a simple sauce by deglazing the skillet with a dash of raspberry vinegar would make this dish even more delectable!

Roast Goose is a costly and difficult to come by luxury these days, and it demands to be paired with a top-tier Red Burgundy or a mature Claret to complete the experience.

You can use the same wines as you would for Confit de Canard, or you can upgrade to a more mature Red Bordeaux.

When making a cassoulet, use a rich, fruity red wine such as a Cahors (Malbec-based), a powerful Madiran, a rich Syrah from the Southern Rhone, or a Beaujolais Cru wine such as a Morgon to pair with the meal.

It’s probably best to pair it with a buttery (oaked) White Burgundy, as almost all Reds, with the exception of a Beaujolais, are far too tannic.

Rich Chardonnays from Turkey’s Quail Quail Quail and turkey, like chicken, have a light flavor, but one that is a little richer in flavor.

A mature wine is required if you really want a good red, as this will ensure that the tannins have been properly softened. A ripe Claret (such as Pomerol, St Estephe, Margaux, or St Julien) will do the trick here.

What Does Duck à l’Orange Taste Like?

It is deep and flavourful, with a hint of sweetness and sourness from the glaze, which is a combination of orange juice, sugar, red wine vinegar, and white wine. Expect crispy duck skin bursting with juicy fat, coated with a somewhat sweet orange sauce that is tempered with vinegar, and served with a side of vegetables. Similar to how gravy is poured to roast beef, the sauce is then drizzled upon your Duck after it has been roasted, cut, and placed on a serving platter. During the 1970s and 1980s, duck à l’Orange was a popular menu dish at restaurants around the country.

The good news is that there are several recipes available online that may be used to replicate a traditional Roast Duck au Orange.

Best Wine with Duck à l’Orange

Type Varietal Food Rating
White Wine Gewürztraminer Duck à l’Orange
White Wine Auslese Riesling Duck à l’Orange
White Wine Frankstein Grand Cru – Pinot Gris Duck à l’Orange
White Wine Pinot Gris, Alsace Duck à l’Orange
Red Wine Pinot Noir Duck à l’Orange
White Wine Altenberg De Bergbieten Grand Cru – Gewurztraminer Duck à l’Orange
White Wine Altenberg De Bergheim Grand Cru – Riesling Duck à l’Orange
White Wine Eichberg Grand Cru – Pinot Gris Duck à l’Orange
White Wine Chardonnay Duck à l’Orange
Red Wine Zinfandel Duck à l’Orange
Red Wine Morgon (AOP) – Beaujolais Cru Duck à l’Orange
Red Wine Côtes du Rhône, Red Duck à l’Orange
Sparkling Wine Sparkling Wine Duck à l’Orange
White Wine Pinot Grigio Duck à l’Orange
Red Wine Merlot Duck à l’Orange
Red Wine Syrah Duck à l’Orange
White Wine Fumé Blanc Duck à l’Orange
Red Wine Barbaresco DOCG Duck à l’Orange
White Wine Viognier Duck à l’Orange

Alsace Pinot GrisDuck à l’Orange Pairing

Duck à L’Orange is served with an AlsacePinot Gris, which has citrus notes of tangerine and mandarin, which pairs well with the orange sauce. Wines from other regions of the globe will be far too light to handle the rich duck flavors; however, Pinot Gris from Alsace is full-bodied and stronger, with a high acidity to cut through the crispy duck skin and the orange glaze. Pinot Gris, which is bursting with layers of flavor, including apricot, citrus, honey, florals, almonds, peach, pear, spice, smoke, stone, and mineral, complements the orange sauce much better than the mallard, which is less flavorful.

You might be interested:  How Many Gallons In A Wine Barrel? (Solution found)

Off-Dry GewürztraminerDuck à l’Orange Pairing

In the wine community, the combination of Gewürztraminer with Duck à l’Orange is seen as contentious. Depending on your preference, either you adore the way the floral and lychee aromatics of Gewürztraminer compliment the orange sauce, or you find it far too flowery for the fatty duck flesh. Off-Dry indicates that there is some residual sugar remaining in the bottle, which results in a somewhat sweet taste. Although I use the phrase lightly, there is simply a tinge of sweetness that serves to balance the sweeter side of the orange sauce’s richness.

ChardonnayDuck à l’Orange Pairing

This is due to the rich and full-mouth feel of the Chardonnay, which makes it an excellent pairing with Duck à l’Orange. The buttery texture of the Chardonnay pairs well with the richness of the Duck, while the citrus and tropical fruit flavors of the pineapple and lemon enhance the orange sauce on the plate. In addition to these characteristics, Chardonnay is a good accompaniment for Duck à la Orange since wine works well with both the Duck and the sauce in a balanced manner.

ZinfandelDuck à l’Orange Pairing

In order to pair well with the sweetness present in the orange sauce, a fruity and medium-bodied Zinfandeliwill have just enough sweetness to complement the dish. Although the jammy blueberry, blackberry, and cherry flavors may not work well with the citrus sauce, they do provide a good contrast to the rich duck flavor. My favorite aspect of Zinfandel is the faint smoke flavor, which pairs perfectly with the crunchy roast duck skin. There is also sufficient of acidity in an unoaked Zinfandel that cuts through the rich and juicy duck flesh, ensuring that each mouthful is as fresh as the last one was.

Make sure you don’t spend too much money on your Zinfandel, since the orange sauce will overpower the more delicate flavors of the Zinfandel.

When making Duck à l’Orange, you want a red wine that is fruity and juicy so that it can stand up to the sauce and contrast with the duck. The expensive Zinfandel will wine matured in oak barrels, bringing forth flavors that will only be overshadowed by the citrusy orange sauce.

Pinot NoirCanard à l’Orange Pairing

I’m hesitant to recommend a Pinot Noir with Duck à l’Orange because, if you use a lot of orange sauce, it would overpower the subtle characteristics of a light and delicate Pinot Noir, which is why I propose a Pinot Noir with Duck à l’Orange. Pinot Noir, on the other hand, is a fantastic pairing with duck. So, if you decide to go this way, I recommend using only a small quantity of orange sauce to sprinkle over your duck flesh. Alternatively, you might restrict yourself to only the crispy skin and savor the remaining duck flesh with your glass of Pinot Noir.

Duck helps to disguise the gaminess of the dish by providing beautiful notes of black and red cherry, raspberry, and strawberry; meanwhile, the Duck enhances the scents of mushroom, truffle, chocolate, coffee, and cinnamon.

With this combo, you must be cautious since fine Pinot Noir is pricey, and a significant amount of orange sauce on your Duck will overpower the wine’s nasty undertones.

As a result, it will not pair well with the Duck, but its faux sweetness will pair well with the orange sauce.

What’s the best wine with duck? The complete guide

Duck is one of my favorite meats to cook with (being from the South-West of France). Despite the fact that it is a delicious and versatile meat, I still believe it is underappreciated. Its gamey flavors, as well as the great variety of meals that it may be used in, making it a particularly fascinating choice when it comes to wine matching. In this guide, I will list the most popular duck recipes, as well as a few suggestions for the finest wines to pair with each of the duck dishes.

Is Pinot Noir the “be all and end all”?

When it comes to duck and wine pairings, Pinot Noir is often the go-to wine for the majority of people. Additionally, that proposal clearly makes a great deal of sense. Duck tends to be a touch fatty, rich, but not as powerful in flavor as game, and it is typically served pan-fried or roasted in the oven. Because of this, picking a wine with a high acidity and freshness will aid in balancing the fat. With the meaty tastes, fruity and smokey fragrances will work nicely together. However, because the fat content isn’t very high, you want to maintain the tannins at a moderate to low level.

So, while I agree that Pinot Noir and duck go together like peanut butter and jelly, I’ll attempt to go into more detail and provide alternate recommendations based on the dish.

Duck Confit

Okay, let’s start with a classic South-West of France recipe that everyone knows and loves. Duck confit is a regional delicacy of Gascony, which is located in a triangle between the towns of Bordeaux, Toulouse, and Bayonne and is a staple in the area. Duck confit is typically served with either a salad or potatoes (or both), and it is typically made from either a full leg of duck or a piece of duck breast that has been slow-cooked in its own fat for many hours. I enjoy pairing regional meals with wines from the same region since they have often grown to be complementary to one another.

Get yourself a bottle of wine from theMadiranappellation or from theMarcillacregion.

A red wine from the Rhone valley, particularly from the southern appellations such as Vacqueyras or Gigondas, might be an excellent choice if you want to spend a little more money and want wines that are a bit less rustic in nature.

Duck with orange sauce

A classic duck dish follows next, this time in the form of duck with orange sauce. In order to combine this duck dish with the best wine, we looked into it. First and first, it is beneficial to understand how the meal is cooked. It is customary (although there are numerous variants) to pan-fry the duck breasts before serving them rare. It is customary to make the sauce by deglazing the pan containing the cooking liquids with orange juice and then adding pieces of orange to taste. The end result is a meal with a slight acidity, prominent orange overtones, and of course, the delicate gamey flavors imparted by the duck.

For whites, I would suggest aPinot Gris from Alsace or aGewürztraminer from Germany.

As for red alternatives, I would go for a similar balance to that of the white, but also keeping the tannins to a minimum so that they do not conflict with the food.

Consider an appellation such asMorgonor aBrouilly to pamper oneself.

Roast duck

Using roast duck as a basis, a variety of dishes may be created, each with its own glaze and side dish. However, it is safe to state that the duck will have distinct scents as a result of the roasting process. I would tend to stay with red wine selections, and as previously indicated, Pinot Noirs from Burgundy or from the New World (the United States, New Zealand) would be excellent choices for this dish. If you like something a little darker and more powerful, aMourvèdre from the south of France is a good choice.

Bandol, for example, might be an excellent choice.

Asian duck

Let’s take a trip to the East and look at some more spicy cuisine. Peking Duck is a traditional dish that is popular throughout Europe and the United States. While the duck will be the star of the show, the plum sauce will be the one to remember when it comes to pairing the duck with the wine. If you want something a little sweeter to go with the sauce, consider something with a little more sweetness. White wines, in particular, can be very effective in this situation. White wine recommendations: You can return to the white wine recommendations from the paragraph titled “Duck in orange sauce.” Also, Vouvray might be a good recommendation.

  1. My favorite, and I had the pleasure of tasting several really fine specimens as recently as yesterday.
  2. The modest sweetness of the wine will work nicely with the spices and sauce, while the acidity and body of the wine will help to maintain the overall intensity of the meal.
  3. In the color red, you may go for an excellent Shiraz.
  4. If you like something different, you may try something from the New World.

The Barossa Valley has become synonymous with high-quality Shiraz and is a safe appellation to choose from. Alternatively, seek out a high-quality Zinfandel from the United States of America, and you’ll be in for a wonderful gourmet experience.


When in doubt, you can always turn to Pinoit Noir, and you’ll be sure to get a fantastic combination, but as you’ve seen, there’s opportunity to be a little more daring when it comes to duck dishes. I hope you found this information useful, and I’d be interested in hearing about any of the combinations you’ve tried and enjoyed. I’m even interested in hearing about the less-than-successful ventures. Please leave a comment below to share your ideas with me and the rest of the community. Thanks for reading!

Wine & Food: What Wine Goes with Duck?

Is it possible to have a perfect combination between wine and duck? Duck is one of those delectable foods that you can’t help but savor on occasion. The best thing about a lovely duck a la orange, or some delicious duck pâté spread on salty crackers, is that they are both delicious. We’ve discovered that pairing the appropriate wine with duck can elevate the flavors of the dish to a whole new level, making these dinners even more delectable. Duck is a deliciously fatty meat with rich flavors that are brought out by the spices that are used to prepare the meat.

Duck is a versatile meat, which is why we’ve created a diverse selection of wines to pair with your duck.

The appropriate wine for duck will often be flavorful, with a strong acidity to cut through the fattiness of the duck.

We’ll discuss which wines to pick based on the sort of duck you’re serving in the next section.

Duck and Wine Pairing: Roasted Duck

Roast duck is one of our favorite foods to prepare! This will be determined by the variety of herbs and spices that are used in the preparation of the meal. Pinot Noir is the wine of choice for roasted duck when it comes to wine pairings. There is something about the cherry and earthy flavors of a decent Pinot Noir that helps to enhance the richer flavors of the duck, especially if there aren’t any overpowering herbs or spices in the recipe. If you want to drink Pinot Noir on its own, it’s an excellent choice since it boasts crisp acidity, refreshing freshness, and powerful fruity red flavors that go well with duck.

  • Pinot Noir from The Collectables This is a delightfully expressive wine, created from grapes that were hand-picked and then refrigerated to retain their flavors.
  • The Nebbiolo grape is used to make B arolo, which is a great wine to pair with roast duck while entertaining.
  • Because it has flavors that are comparable to Pinot Noir, but are stronger in tannic content, wine will pair wonderfully with the duck.
  • When it comes to most cream or mushroom-based sauces, Barolo and Burgundy are excellent alternatives.
  • Using Merlot will enhance the flavor of an Asian-style duck (complete with acidic spices and sauces) that you’re making.
  • Choosing a European Merlot, such as theL’Ecuyer de Couronneau from Bordeaux, will guarantee that there is sufficient acidity.
  • It’s also an excellent choice for duck that’s been well-done or cooked for an extended amount of time.

DOCG Chianti Tenuta San Vito (Tenuta San Vito) This wine’s savoury red fruit character is perfectly balanced by its acidity, which brings out the cherry flavors that go so well with duck breast.

What Wine Goes With Duck a l’Orange?

Duck à l’orange is a classic European meal that has been around for centuries. The fruity sauce is the perfect accompaniment to the fatty duck flesh, creating a palate-enchanting mix of bright and rich flavors. However, it makes for a difficult wine pairing because the sauce is so fruity. Wines such as Gewurztraminer, a fragrant, full-bodied white, are excellent pairings for duck à l’orange. When served with the sauce, the softer, more delicately bouqueted wine will be the perfect compliment to the fruity flavors.

AOC Alsace Gewurztraminer (AOC Alsace Gewurztraminer) André Stentz is a writer and a musician from New York City.

Depending on whether the sauce is apple-based, a Riesling can be a good choice because to its lighter, fruitier character.

In this case, Bee Blauschiefer Honigberg Riesling Kabinett is the perfect match for your roast duck meal because of the minerality of the wine.

Best Wine to Serve with Duck Pate

The cherry flavors of Beaujolais wine pair perfectly with the light, rich meat of cured duck, duck paté, duck rillettes, and other lighter duck dishes. You won’t lose the subtler flavors of the lighter duck dishes if you serve them with a light sauce. You get the richness of duck meat with the bright, fruity flavors of Beaujolais wine – a match made in heaven! Our top recommendation is the AOC Beaujolais Quatre Saisons.AOC Beaujolais Quatre SaisonsThis French wine from the Chasselay family has plenty of berry flavors (cherries and raspberries) and acidity that pairs perfectly with duck pate, rillettes, terrine, and other lighter-flavored duck dishes.AOC Beaujolais Quatre Saisons

Duck and Wine Pairing: Confit Duck

We love Confit de Canard, which is a duck meal in which the duck is preserved in its own fat, creating a deliciously rich dish that is not the healthiest option. Fortunately, there are two contrasting approaches to managing this heaviness. For example, you might serve the entrée with a fresh salad and vinaigrette on the side. Secondly, combine the meal with a wine that has enough acidity to cut through the fat while still delivering flavors that complement the food and complement the dish. Despite the fact that Malbec pairs beautifully with duck, it is also feasible to serve the dish with white or even orange wines; try theAndre Stentz Pinot Blancor theMeinklang Graupert Pinot Gris for a really amazing coupling.

AOC Cahors Prieuré de Cénac Mission (AOC Cahors Prieuré de Cénac Mission) With a 15 percent Merlot component, this Malbec mix produces a full-bodied, spicy wine that is a delight to drink.

Or, if you like a fruitier Malbec, theDomaine Bousquet Malbec from Argentina would do the trick.

Malbec from Domaine Bousquet It’s true that duck offers a tremendous array of alternatives when it comes to wine matching, and there are many more options than we were able to provide in this piece. Please share your favorite recipes with us; we’d love to test them!

Leave a Comment

Your email address will not be published. Required fields are marked *