Duck

Jukes Wine And Food Duck

Roast or pan-fried duck is often served with fruit or fruity sauces, so you need to be prepared to balance this with a fruity wine. Reds are de rigueur here – New World Pinot Noir (loads to choose from), good quality Beaujolais, Italian Barbera or Negroamaro, Australian Chambourcin (OK, this is impossible to find, but what a challenge!), lighter Californian Zinfandel and any other super-juicy, berry-drenched wines would do the business. À l’orange swings the colour firmly to white, but full-flavoured, juicy wines are still the vogue. Alsace or top Aussie Riesling, Alsatian Pinot Gris, or Southern French and Rhône Viognier all have enough richness and texture to crack this dish, as do top-end northern Italian white blends. With cherries, ‘village-level’ red Burgundy (utilising the beautifully cherry-scented red grape Pinot Noir), top-notch Barbera from Piemonte, smart, new wave Reserva-level Rioja and medium-weight but classy Zins from California are all excellent. The more robust dish of confit de canard demands meatier reds with backbone, grippy acidity and tannin to cut through the sauce and fat that makes this dish sing, like those from Bandol in Provence, the Languedoc-Roussillon or the southwest of France – Madiran or Cahors for example. For an unlikely but first-class combo, give crispy aromatic duck a whirl with Lacrima di Morro d’Alba from the Marche in Italy or juicy, fruit-driven Californian Zinfandel because these two grapes are dead-certs.