Pairings › Duck Breast

Duck Breast

Food

Pan seared duck

Barolo

Barolo's tannins and acidity complement the rich, fatty duck breast.

Cabernet Sauvignon

Cabernet Sauvignon's bold structure balances the duck's strong flavors.

Pinot Noir

Pinot Noir's light body and red fruit enhance the duck without overpowering.

Blend

Blend wines offer complexity that pairs well with duck's rich texture.

Rocks glass • Medium • 10 min

acid, fat, sweet, smoke — red-wine float and citrus cut through rich duck; smoky whisky echoes seared flavor

Score: 92

Coupe • Medium • 10 min

sweet, acid, herbal, smoke — fig sweetness and thyme complement gamey richness; smoke adds savory depth

Score: 90

Coupe • Medium • 10 min

sweet, acid, smoke, salty — pear and citrus brighten fatty duck; smoked salt ties to pan-sear

Score: 88

Old Fashioned glass • Medium • 5 min

sweet, acid, smoke — honey and lemon harmonize with duck’s fat while peat adds savory backbone

Score: 86

Coupe • Medium • 10 min

sweet, herbal, bitter, smoke — Chartreuse and vermouth add complex herbal notes to balance duck’s richness

Score: 85

Old Fashioned glass • Medium • 5 min

bitter, herbal, smoke — rich, bitter-herbal elements and rye/vermouth depth stand up to strong duck flavors

Score: 83

Highball glass • Easy • 5 min

sweet, bubbles, smoke, acid — apple and soda refresh palate and echo classic fruit pairing with duck

Score: 80