Wine recommendation for duck

Slattsy

Hi all,

Having guests over for dinner tomorrow and im cooking duck breast, quite simply, but with a red wine reduction.

But what wine would you fine people recommend to accompany dinner itself ?

Albedo0.39

I know you're probably finished dinner now but for again, a good Cahors wine with confit duck is you're only man ;-)

_blank_

Are ducks allowed to drink wine?

Witchie

I thought you wanted to buy some for a duck and didnt know they drank wine. I know they like beer though coz my brother and his mates were camping in Holland years ago and beer was so cheap they got the ducks drunk.

Ellsbells

A Pinot noir?

Dubl07

If you're cooking with wine, use a decent one and serve it to drink as well. That way everything melds nicely.

grenache

Duck tends to go well with light- medium bodied "terroir influenced" wines. They compliment the bird's gaminess

With this in mind I'd recommend a Pinot from Burgundy - Benoit Lafoit produce a lovely 'Borgougne' for around the €11 mark.

Staying in France, You could also try a Cotes du Rhone from the Southern Rhone. Any medium priced Rioja from Spain or Rosso di Montalcino from Tuscany will go well with duck too.

Avoid Chateauneuf de Pape from France or Aussie Shiraz. They will over-power the dish.

Slaphead07

grenache wrote: »

Staying in France, You could also try a Cotes du Rhone from the Southern Rhone.

That would be my first suggestion.

Dubl07

grenache wrote: »

Duck tends to go well with light- medium bodied "terroir influenced" wines. They compliment the bird's gaminess

"Oh, what lovely gaminess"

Dubl07

Slattsy wrote: »

Hi all,

Having guests over for dinner tomorrow and im cooking duck breast, quite simply, but with a red wine reduction.

But what wine would you fine people recommend to accompany dinner itself ?

What did you serve in the end and can you share the recipe? I love duck in all its guises.

Slattsy

I got a French wine in the end. It was recommended to my in the off licence and it was lovely. The name escapes me and the bottle is gone..

For the duck itself I scored the skin and rubbed in some Chinese five spice and seasoning. Slow cooked it on a dry pan to render out the fat for about 7 minutes. Turned heat up high for about one minute to crisp skin then turned it and put it straight into the oven for about 8 minuted. It was cooked medium that way.

Made a red wine reduction. Around a third a bottle of decent rioja, reduced, added stock, reduced again to a nice syrup and added butter before serving. It was really simple and tasty.