5 x the best wine with duck
Asian style, from a tin or à l’orange, we love duck any way we can get it. And although the fatty bird has a pronounced basic flavor, confit still tastes different from Peking duck. So here are the best wine tips for every preparation.
When in doubt, choose pinot noir. Whether you opt for classic Burgundy or a more modern style. The fresh acidity and smoky character provide a good counterbalance to the full flavor and fat of the duck meat. But you can be more adventurous than just pinot noir. Depending on your own taste and—more importantly—the preparation.
Confit de canard
With these succulent duck legs—cooked in their own fat—a robust red malbec from Cahors is a classic. It comes from the same French region as the confit. The tannins of such a full-bodied wine melt away like snow in the sun when they meet the fat. What remains is a full and juicy glass. A malbec from Argentina works too, by the way, although it is somewhat less fresh than its French counterpart. Want something special? Choose a French madiran (tannat grape), or a New Zealand red (syrah, Bordeaux blend) from Gimblett Gravels.
Magret de canard
A duck breast roasted on the skin pairs well with somewhat lighter red wines made from grapes such as pinot noir, merlot, tempranillo and sangiovese (Chianti). The often smoky aromas meld with those of the duck. Want something fuller and more robust? Choose a spicy southern Rhône wine (grenache, syrah, mourvèdre), Bandol (mourvèdre, grenache, cinsault) or a Spanish monastrell.
Asian style
Peking duck itself is already complex and rich in flavor, especially if you’re a true skin lover. But the plum sauce, with its sweet-and-sour character, is in charge here. A suitable wine needs some sweetness to match it. A white, just off-dry vouvray (chenin blanc), for example, is a fantastic match. Its sweetness works well with the spiciness and the sauce. At the same time, it has enough acidity and body to stand up to the intense Peking flavor. Or try a chenin blanc from South Africa. Prefer red? Then an American zinfandel or an Australian shiraz is absolutely delicious. These wines also pair just as well with pancakes filled with Peking duck and hoisin sauce.
Canard à l’orange
Here too, the sauce is decisive. The wine needs enough body and aroma to stand up to both the meat and the orange notes. A touch of sweetness can work very well in this case. In any event, it needs to be full enough to keep up with the fat in the sauce and meat. Red and white both work. A gewurztraminer or pinot gris—dry or off-dry—from Alsace, for example. For red, it’s best to choose one without too many harsh tannins. Think of a young beaujolais—such as Brouilly—or an Italian barbaresco. For a preparation with apples instead of oranges, choose a German spätlese.
Salad with smoked duck
With a fresh salad, drink a wine that is not too heavy. Smoked duck pairs well with a beautiful, lightly chilled beaujolais, or a ripe and fruity pinot noir from countries such as New Zealand and Australia. If the salad also contains orange, a dry gewurztraminer can be a surprising combination.
