Pairings › Duck Breast

Duck Breast

Food

Pan seared duck

Barolo

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

Pinot Noir

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

Cabernet Sauvignon

Cabernet Sauvignon's bold structure pairs well with duck's robust flavor.

Blend

Blends offer complexity and balance that match the savory richness of duck.

Rocks glass • Medium • 10 min

acid, fat, sweet, smoke — red-wine float adds richness and acidity to cut duck fat

Score: 95

Cocktail Glass • Medium • 5 min

acid, sweet, bitter, smoke — grapefruit + honey brightens and balances fatty duck

Score: 92

Old Fashioned glass • Medium • 5 min

acid, sweet, smoke — lemon and honey provide bright, savory-sweet contrast to richness

Score: 90

Coupe • Medium • 10 min

acid, sweet, smoke, salt — pear and smoked salt echo fruit components often served with duck

Score: 88

Coupe • Medium • 10 min

sweet, herbal, bitter, smoke — Chartreuse and vermouth bring herbal complexity against rich meat

Score: 86

Coupe • Medium • 5 min

acid, bitter, smoke — vermouth and citrus provide elegant, slightly tannic lift with smoky depth

Score: 84

Rocks Glass • Medium • 5 min

sweet, bitter, smoke — simple, smoky Old Fashioned-style match highlights duck’s savory character

Score: 83

Coupe • Medium • 10 min

smoke, bitter, spice, acid — spiced cinnamon and smoke work with seared, caramelized duck skin

Score: 80