Pairings › Roast Duck

Roast Duck

Food

Oven roasted duck

Pinot Noir

Pinot Noir's acidity and red fruit complement the rich, fatty roast duck.

Cabernet Sauvignon

Cabernet Sauvignon's bold tannins balance the duck's richness and savory flavors.

Bordeaux

Bordeaux blends offer complexity and structure to match the duck's depth.

Blend

Red blends provide versatile fruit and spice notes that pair well with roast duck.

Old Fashioned glass • Medium • 5 min

honey/acid/smoke — honey and lemon cut duck fat; smoky Scotch echoes roast skin.

Score: 92

Old Fashioned glass • Medium • 5 min

bitter/sweet/smoke — fortified vermouth and bitter elements balance richness; smoke complements char.

Score: 90

Coupe • Medium • 10 min

herbal/sweet/smoke — Chartreuse’s herbals and sweet vermouth lift gamey richness; gentle smoke link.

Score: 88

Coupe glass • Medium • 5 min

bitter/sweet/smoke — Rob Roy’s sweet vermouth and bitters add savory depth that complements duck.

Score: 87

Coupe • Medium • 10 min

acid/sweet/smoke — pear’s bright fruit and citrus cut fattiness; smoked salt accentuates roast flavors.

Score: 85

Highball glass • Easy • 5 min

sweet/bubbles/smoke — crisp apple and soda refresh the palate and echo roasted fruit notes.

Score: 84

Coupe • Medium • 10 min

acid/herbal/smoke — thyme and citrus brighten fatty duck; subtle smoke ties to oven roast.

Score: 80