Pairing: Roasted Duck

Roasted duck is a rich, flavorful dish with a gamey taste and a tender texture, often enhanced with fruit-based glazes or savory herb seasonings. The ideal wine pairing for roasted duck depends on the preparation style and accompanying flavors. For duck with a fruit glaze, a Pinot Noir or Riesling complements the sweetness and enhances the dish’s natural flavors. If the duck is prepared with a more savory approach, like with root vegetables, wines with higher tannins and acidity, such as Syrah or Cabernet Sauvignon, provide a good balance to the dish’s richness.

Recipe

Ingredients

  • Duck: 1 whole duck (about 4-5 pounds).
  • Seasonings: Salt, pepper, garlic powder, and fresh herbs like thyme or rosemary.
  • Glaze: Optional (e.g., orange, honey, or balsamic vinegar)
  • Aromatics: 1 orange (quartered), 1 onion (quartered), and a few sprigs of thyme or rosemary.

Instructions

  1. Prepare the Duck: Preheat your oven to 375°F (190°C). Rinse the duck inside and out, then pat it dry with paper towels. Season generously with salt, pepper, and garlic powder, both inside and out. Stuff the cavity with quartered orange, onion, and fresh herbs for added flavor.
  2. Score and Roast: Using a sharp knife, score the skin of the duck in a crisscross pattern without cutting into the meat. This helps render the fat and crisp the skin. Place the duck on a roasting rack in a roasting pan and roast for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste occasionally with the rendered fat.
  3. Apply Glaze (Optional): If using a glaze, brush it on during the last 30 minutes of roasting. Continue roasting until the glaze is caramelized and the skin is crispy.
  4. Rest and Serve: Let the duck rest for 10-15 minutes before carving to allow the juices to redistribute. Serve with your choice of sides, such as roasted vegetables or a fresh green salad.
  5. Wine Pairing: Pair roasted duck with a Pinot Noir or Riesling to complement its rich, savory flavors, especially if a fruit glaze is used. For a more robust flavor profile, try a Syrah or Cabernet Sauvignon, which offers a good balance of acidity and tannins to cut through the richness of the duck

Serve With

Riesling, Cabernet Sauvignon

Learn More About the Best Pairings

Riesling

Riesling is an aromatic white grape variety known for its versatility, producing wines that range from bone dry to lusciously sweet.

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Cabernet Sauvignon

Often referred to as the “King of Red Wines” due to its full-bodied nature and complexity.

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