Few birds say luxury quite like duck. From duck a l'orange to Peking-style duck, the range and variety of preparations is truly a testament to the attractiveness of this bird. So while there are far too many duck recipes to cover in this space - and, therefore, too many possible pairings - a few simple rules should help you in your decision. With sweet sauces—such as the classic duck a l'orange - go with red Burgundy or California pinot noir. For a pate of foie gras, there's nothing better than a sweet white wine like a Sauternes or a Montbazillac, both of which have enough sugar to pair well with all the earth of the pate, yet also enough acid to cut through its richness. With duck, it's just important that your wine is rich enough to not be overwhelmed, but elegant enough to not overpower the duck. But when the pairing works, it's simply magical.
Food & Wines
Duck
