Duck is a rich and succulent meat with complex flavours and is a gourmet delight when paired with the right wine. Whether it’s a classic French duck à l'orange or a powerful Peking duck, finding the best wine to go with duck can elevate your dining experience to new heights. In this guide, we’ll explore why certain wines, such as Pinot Noir, complement duck dishes so well and suggest some specific pairings for different duck preparations.
The Best Wine Pairing with Duck: Pinot Noir & Other Classics
Pinot Noir is a classic match for duck due to its moderate intensity and acidity, which balances the meat's richness. The fruity notes in Pinot Noir also complement the often fruity elements in duck preparations. However, considering how the duck is prepared may change the ideal pairing. The best rule of thumb when it comes to duck is to match the intensity of the wine with the intensity of the dish.
Always remember, the best wine to drink with duck (or any other meal) is one that you enjoy but following the general rules below is a good place to start. Plus, finding the right pairing may make you enjoy the food - and the wine - even more!
1. Slow-cooked, mild-flavoured duck with gently spiced or fruity elements: Here, the classic pairing of Pinot Noir works perfectly. You can also consider other low-tannin reds like Gamay Noir or lighter whites such as Pinot Gris.
2. Rich, fatty, or strongly flavoured duck: If your duck has strong flavours, you'll want to match this in your wine pairing. Consider bolder, higher tannin reds, such as Malbec.
3. Roasted duck with moderate intensity: Medium to high-tannin reds will work nicely here. Barolo and Shiraz are both great options.
4. Duck paté or fois gras: To match the richness of duck paté or foie gras consider a sweeter, or late harvest style, white wine.
Popular Duck Dishes and Ideal Wine Pairings
Here are a few classic duck preparations with some pairing options to consider the next time you're serving duck.
Duck à l'Orange
This classic French dish features duck with a sweet and tangy orange sauce. The combination of rich duck and citrusy sweetness calls for a wine that can balance these elements. Pinot Noir is an excellent choice here. The wine’s bright acidity and cherry notes complement the orange sauce while cutting through the duck's richness. Try a Pinot Noir from Burgundy for a traditional pairing, or opt for a New World version from Niagara or Oregon for a fruitier twist.
Peking Duck
Peking duck is known for its crispy skin and flavorful, slightly sweet hoisin sauce. The dish’s bold flavours require a wine that can match its intensity. An Australian Shiraz or California Zinfandel is ideal for this pairing. These wines both have spice notes and rich fruit flavours that enhance the complexity of the duck while having enough body to stand up to the richness of the dish. If you prefer white wine, an off-dry (slightly sweet) Riesling would be a good pairing.
Duck Confit
Duck confit is a decadent dish in which the duck is cooked in its own fat until tender and flavourful. It's rich and intense and needs a wine to match. Malbec, a full-bodied, deeply fruited red with robust tannins, is a good option here. A Merlot-based Bordeaux blend (or Cabernet Merlot) or Northern Rhône Syrah would also work to complement the slightly smokey, rustic nature of duck confit.
Spicy or Curried Duck
Duck with a bit of heat, such as duck with jerk seasoning or curried duck can pair well with an off-dry or sweeter style of wine such as a Riesling or Gewurztraminer. You can find both of these varietals grown in regions such as Germany, Alsace (France) or the Niagara Region. These wines tend to be low in alcohol, which is a must for spicy food because a high alcohol percentage will make the food seem spicier. These wines should be served chilled and will offer a refreshing sweetness to balance the spice of the dish.
Pan-seared Duck Breast
Pan-seared duck is another preparation of duck that works well with the classic Pinot Noir pairing. Pan-searing a duck breast offers a lighter taste than other styles of cooking so a lighter style of red wine works well here. Pinot Noir has lower tannins so it won’t overpower the dish but a good acidity balances the fat in the duck. Gamay Noir, from Beaujolais or Niagara, would also work well here.
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