Duck good - all good

Birds in general, but ducks in particular, are an indispensable part of classic French cuisine, but also of classic Chinese cuisine, for example. Duck, either whole, in the form of duck breast, drumsticks, rilettes or as paté, is particularly popular in autumn and winter cuisine. We suggest a few delicious combinations here. However, it can generally be said that Pinot Noir and mature Bordeaux usually go best with duck.

With roast duck or duck breast, the sauce is the most important factor. If a cherry or plum sauce is chosen, for example, it should be a Pinot or a Bordeaux cuvée. If you choose an orange sauce, you should switch to a ripe Chardonnay, Vouvray, Grüner Veltiner or Riesling. In Bordeaux, a Sauternes is often served with the classic „Canard à l'Orange“.