1. Duck breast with cherry sauce
How to make it
This dish is really quick and easy to produce - but is guaranteed to make you look like a gourmet chef, especially when well presented. There are plenty of recipes for this classic dish online – but here’s the gist of it.
Pan fry the duck breasts to crisp up the skin and seal in the juices, then roast them in the oven for about 20 minutes. When you slice the meat before serving, it should be crispy on the outside and pink in the middle.
The sauce is easy, too. While the duck is cooking, fry up some shallots and cherries in a little spare duck fat, add some chicken stock and a splash of red wine, and simmer until it is reduced nicely. Serve with plain greens and roast or creamy mashed potatoes.
2. Confit de Canard
Confit de Carnard, the classic French dish of roast duck legs preserved in goose fat - and, in good French supermarkets, you can buy it in a tin. It makes for some seriously good eating. Plus, you can use the duck fat to cook some epic roasties.
You can make your own if you like. But it takes three days just to cure the duck legs. Then you need to bake the legs in goose fat for three hours and crisp them in a skillet before serving.
Wines to pair with it
We’re spoiled for choice here. Ideally you want something medium bodied but fresh and well-structured to match the rich dish. A first thought is a Rioja. A mature Crianza or Reserva with fine tannins and gamey notes will really complement the meat.
A good Pinot Noir (from New Zealand or Burgundy) with its naturally smoky, gamey character would be an excellent choice too.
4. Crispy duck or Peking duck
Peking duck is the traditional Chinese recipe, carefully roasted to produce a thin crispy skin and very tender meat. In top Chinese restaurants, the chef will often slice the duck theatrically at the table, layering it carefully onto your plate.
For crispy duck, the meat is cooked and then deep fried to obtain a crispier texture.
But both dishes tend to be served with sliced raw vegetables, Chinese pancakes and, of course, Hoisin sauce. You can find many great recipes for crispy duck online – or buy a ready-made crispy duck kit for an easy midweek treat.
But the wine choices for both dishes are the same – as you’ll need something to match the rich dark meat flavours and intense spicy sauce.
Wines to pair with it
For white, pick an off-dry Riesling as its gentle sweetness will offset the spiciness of the food. For reds, I’d go for a Grenache – from southern Rhône or Australia perhaps. Its red fruit and gentle spice will pair beautifully with the sweet and savoury flavours. Best of both worlds? A southern French Grenache rosé will really hit the spot.
5. Duck Penang
This classic Malaysian duck curry is simple enough that you can make it at home – and a good way to use up left over duck meat from other recipes.
With the rich coconut sauce and a host of other flavours (the recipe includes garlic, ginger, fish sauce and more), you’ll want to pick a really versatile wine to go with it.
Wines to pair with it
Rosé is of course the ultimate versatile wine for food matching. Red fruit flavours, good acidity to cut through any fatty sauces, a palate-cleansing lemony zip – a Provence rosé will make a perfect partner to a creamy curry dish like duck Penang.
Or go one better with a sparkling rosé – an English Sparkling rosé or a rosé Champagne perhaps.
