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Wine pairings with Duck

dawngwen Jun 21, 2008 09:08 PM

I am making Alton Brown's Mighty Duck, and would be interested in hearng what red wines others have paired with it.

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  1. w
    whiner RE: dawngwen Jun 21, 2008 09:31 PM

    here is the recipie: http://www.foodnetwork.com/food/recip...

    I've never had this exact preperation, but my first instinct is actually a top-shelf Beaujolais, but a fruit forward New World Pinot (but not a Pinot-as-Syrah) or a Barbera would both probably work very well.

    1 Reply
    1. re: whiner
      maria lorraine RE: whiner Jun 22, 2008 12:41 AM

      2nd Barbera, especially one with a lot of stone fruit notes.

    2. c
      Chicago Mike RE: dawngwen Jun 22, 2008 12:25 AM

      My most frequent go-to "duck wine" is probably pinot noir...

      But this dish has alot of sweet fruit notes in it, it seems. Just to be on the same side I'd probably go with riesling here, you just can't miss.....

      1 Reply
      1. re: Chicago Mike
        Bill Hunt RE: Chicago Mike Jun 22, 2008 08:13 PM

        Considering most of the duck preps, that I have had, my "go-to" is a Northern Rhône (Syrah), then a PN. However, given the recipe, I think that Whiner is spot-on with the 1er Cru BJ. By my tastes, I'd likely go with a Morgon.


      2. b
        Brad Ballinger RE: dawngwen Jun 22, 2008 07:03 AM

        Your question asks for "what others have paired with it." Since I've never made this recipe, I can't answer that. If I was to make it, however, I'd pick a Cotes-du-Rhone. I don't think there will be as much sweetness as others have stated, and the bitterness of the chard will balance all that out anyway.

        2 Replies
        1. re: Brad Ballinger
          dawngwen RE: Brad Ballinger Jun 22, 2008 09:46 AM

          I agree. I do not think the brining will result in a lot of sweetness. Do you think Cotes-du-Ventoux would work instead of a Cotes-du-Rhone? I think it is a little heavier on the percentage of grenache than the syrah.

          1. re: dawngwen
            Brad Ballinger RE: dawngwen Jun 22, 2008 01:07 PM

            Sure, Cotes du Ventoux would be just fine. The flavors in the dish aren't incredibly strong or distracting.

        2. z
          zin1953 RE: dawngwen Jun 22, 2008 08:37 AM

          As with Brad, I've not made this particular recipe before, so I can't tell you what I paired with it.

          Red wines from Pomerol, the Côte de Beaune, or from the southern Rhône are my "go to" picks for duck -- including a l'orange or preparations which include cherries or plums. I've never used pineapple, though . . .

          1. u
            Undercover RE: dawngwen Jun 22, 2008 08:46 AM

            My husband makes this recipe for me & I love it.

            He always serves it with a pinot noir. (Frei Brothers is our stand-by.)


            1. d
              duck833 RE: dawngwen Jun 22, 2008 08:57 AM

              Had some wonderful Duck last night at Eugene Country Club. Brought a bottle of 2006 Ken Wright Abbott Claim Oregon Pinot Noir to go with it. A very nice combination!!!!!

              Go Ducks!!!!

              1. b
                bclevy RE: dawngwen Jun 22, 2008 01:53 PM

                I do not know this particular recipe (my favorite is duck
                with a raspbeberry sauce) but pinot noir is the go to wine
                with duck, preferably a fruity pinot noir like Aloxe Corton
                or from the Russian River.

                1. vanillagorilla RE: dawngwen Jun 23, 2008 10:34 AM

                  I make this all the time. Although there is a light of fruit in the brine, it doesn't really come across that heavily in the finished dish. I've paired it with a good Beaujolais, Loire Valley reds, Oregon Pinot, Riesling, Alsatian Pinot Gris, NZ Sauvignon Blanc, and Burgundy.

                  A lot of it depends on what your sides are going to be. If you use the bitter greens on the sides I don't like the darker reds as much. I find something with a really high acid works best.

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