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".
Rilettes or confit de canard, where the legs are marinated in their own fat, require an aromatic, semi-dry wine that can counteract the fat. This could be a ripe, sweet white wine. However, powerful, mature red wines with fruit, such as overseas Merlot, work just as well.
Finally, we come to the most controversial part of the duck, the duck liver or fois gras de canard. It is a delicacy, but we also know the downsides of its production. However, there are now also producers who no longer stuff it. The paté may not be quite as fatty, but it still goes perfectly with almost all types of sweet wines or mature champagnes.
Whatever you prepare, duck and wine are a fantastic combination.
