What Wine Goes With Duck? Find the perfect wine match for duck, with lighter-bodied, aromatic reds. One of the most successful combinations is Peking duck with crispy skin, plum sauce and spring onions rolled in tiny pancakes, served with delicate, ethereal Pinot Noir. The sweet, rich dark meat of the duck combined with the oil and crunch of the skin comes to life when lifted with the cherry, strawberry and wood smoke flavours of a cool-climate Pinot Noir.
Add the duck breasts and turn to coat. Turn the breasts skin side up, cover and refrigerate for 30 minutes. Step 2 Scrape the marinade from the duck breasts into the remaining marinade and reserve. Pat the duck breasts dry, season them with salt and pepper and set them in a large skillet, skin side down. Cook over moderately high heat for 1 minute. Reduce the heat to low and cook until the skin is well browned, about 6 minutes.
How does that affect the match? The common factor is that duck is a fatty meat that tends to need a wine with some sharpness and acidity to cut through and some ripe fruit to contrast with the rich flesh duck is often cooked with fruit. Here are some suggestions:
Duck breast is juicy, gamey and flavorful, and needs a wine companion that is lighter bodied, lightly fruity, with good acidity and some earthiness to it. Fortunately, a lot of new release domestic Pinot Noirs can fill the bill as well. Particular recommendations with the requisite earthiness would be:
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