Five Duck Dishes and the Wines that Perfectly Match Them
Duck is red meat that meat eaters cannot help but love. Did you know that adding the right wine can take the ducks’ flavours to a new level? Lac Brome’s duck is naturally fatty with rich flavours that the spices used for cooking the meat can bring. No matter how you prefer to cook duck, there is always a wine to perfectly pair with it. The ideal wine is flavourful with a great acidity level to cut through the fattiness. These qualities make a mouth-watering contrast that improves the food and wine. Keep reading to learn about the perfect duck and wine pairings:
The wine to be served with this dish depends on the range of herbs and spices used in cooking it. Pinot Noir is the classic roasted duck and wine pairing. A good Pinot Noir has cherry and earthy flavours that accentuate the duck’s strongest flavours. The wine can stand alone and it features bright acidity, strong fruity red flavours, and freshness that contrast with the meat. But, a roasted duck can also be paired well with the Barolo and Burgundy.
Duck a l’orange is a classic French-style duck dish that perfectly matches with Pinot Noir. The orange sauce’s sweetness makes a great foil for the bright characters of the wine. Also, duck meat has the structure and flavour to deal with the tannins and flavour of lightly heavier-bodied red wines. The fuller-bodied Chardonnay is also a perfect match for the duck in orange sauce.
Asian Style Duck
For this dish, you will want to try Merlot. The wine’s rich, sweet flavours work well with the spices and its acidity offers a cleansing finish. Just make sure you pick a Merlot that has enough acidity.
This French-style dish is prepared by marinating duck pieces and slow cooking them in duck fat until the meat falls off the bone. The duck is pan-friend and oven-baked and served with mashed potatoes, braised red cabbage, and steamed green beans. Its natural flavour matches well with structured wines or a spicy, sophisticated cool-climate. Confit duck can also be paired with aged Chardonnay or Pinot Gris.
This dish is cooked with duck, white beans, sausages, and pork and demands bold wine. It can be matched with a wine that can cut through its richness. Nebbiolo carries the dish’s flavours well. If you prefer white wine, stick to Chardonnay, Hunter Valley Semillon, or Riesling.