When duck is on the menu, choose a wine that pairs well with the dish and a source that focuses on what matters: quality, convenience, cost, and satisfaction. Jacques Scott Wines & Spirits is Grand Cayman’s foremost supplier of wine, beer, and liquor.
Our customers rely on us to provide an enormous selection of classic and unique finds including award-winning wines from all over the globe, high-quality and rare liquors, and beers of all sorts.
The six conveniently located Jacques Scott Wines & Spirits make it easy for customers to run in and grab what they need, and our online ordering system comes with free delivery to make it even easier to please your guests without much stress.
Duck Demands Precise Wine Designation
In the culinary world, duck can be hard to categorize. Many think of it as poultry, but the meat itself is fattier, firmer, and bloodier. In terms of cooking, duck is more akin to red meat than chicken or turkey.
As we contemplate the best wine to pair with duck, let’s do so in relation to how the meat will be prepared. This difference can have a significant effect on the best wine to provide your guests.
Delight in the Deliciousness of a Simple Duck Breast
Preparing the duck breast on its own can be an easier place to start for novice chefs. In a medium heated skillet, place the duck breast fatty skin down after scoring the fat. Cook until the fat cooks away leaving a thin, crispy piece. One the fat is gone, flip the breast and continue cooking until it’s pink. As with all meats, remember to let it rest to retain the juices.
The wine that goes with your duck breast will depend on the sauce that you serve with it. The classic choice is a red with light tannins, and most often that choice is a Pinot Noir. We suggest the following:
- 19 Crimes The Punishment Pinot Noir – 13.5% ABV, fruity, light, Australian wine
- Principato Pinot Noir – 12% ABV; black cherry, dark berry notes; light; Italian wine
- Sokol Blosser Dundee Hills Pinot Noir – 13.5% ABV; light, dry, and smooth with notes of red fruit, currants, earthiness, and minerality; Oregon, United States
Go French with Duck à l’orange
This recipe boils down to a pot-roasted duck served with a sauce made from orange juice, stock, and deglazed caramel added to the juices gleaned from the cook. The result is a balance of strong flavors, dense texture, and a sweet and sour tasting sauce.
Duck à l’orange can be paired with a white or a red wine. A white wine should be medium-full bodied with a sufficient amount of acidity to complement the sauce. The red option needs to have notes of red fruitiness, a high acidity level, and low tannins.
White wine suggestions include:
- Hugel Riesling
- Hugel Pinot Gris Tradition
- Vincent Girardin Bourgogne Blanc Cuvée Saint Vincent
Red wine suggestions include:
- 2014 Château La Serre (Saint-Emilion Grand Cru)
- 2015 Ferrari-Carano Merlot
- Sokol Blosser Evo Red
Confit Duck Needs a Bold Red Wine Pairing
Preserving the legs of ducks is a traditional method of preparation from Southwest France. Seasoned and cooked slowly for two hours, the legs can be kept for a few months, heating before serving to crisp the skin and cook off any remaining fat. This rustic preparation deserves a traditional, aged, rustic red wine. We suggest a 2015 Chateau Barrejat (Madiran).
A feast of duck is the type of meal that deserves a wine that pairs perfectly, and with Jacques Scott Wines & Spirits providing free delivery, your only concern will be what time is dinner.
