Duck is one of the most wine-compatible birds in our diet. The fatty meat is richer and more flavourful than chicken, and that fat allows the bird to match red wine’s structure and robustness.
Duck confit and Bordeaux is a match made in heaven, as the red blend has the tannins to break through duck’s fat while lifting its gamey flavours. Bolder styles of red Burgundy will pair with duck equally well. Don’t be surprised to find a few bottles of white wine in our curated selection below — duck is incredibly approachable at the table, and it shines when paired with both full-bodied white wine and textural reds.
Duck is often served with a sauce, and it can improve or diminish its compatibility with wine. Red berry sauces will make it more compatible with red wine, and so will mushrooms. Dairy-based butter or cream sauces will allow you to pair duck with full-bodied white wine.
For a daring pairing, you can contrast the bird’s fattiness with an opposite — a crisp white wine with elevated acidity to cut to the food’s unctuousness, even dry Champagne can prove to be a perfect match to such noble bird.