Oven roasted duck
Barolo
Barolo's tannins and acidity complement the rich, fatty texture of roast duck.
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 it.
Blend
Blend wines offer complexity that pairs well with the varied flavors of roast duck.
Old Fashioned glass • Medium • 5 min
acid + sweet + smoke — bright lemon and honey cut duck fat; smoky backbone complements roast flavors
Rocks glass • Medium • 10 min
acid + bitter + smoke + sweet — lemon tartness and red wine float mirror classic duck–wine pairing; smoky depth enhances roast
Coupe • Medium • 10 min
acid + sweet + smoke + savory — pear’s sweetness and citrus cut richness; smoked salt echoes roast skin
Scotch Smoky Blood Orange Sour
Coupe • Medium • 5 min
acid + sweet + smoke — blood orange brightness and tartness cut through fat while smoke complements char
Highball glass • Easy • 5 min
sweet + bubbles + smoke — fresh apple brings fruitiness and lift; soda lightens richness
Coupe • Medium • 10 min
sweet + herb + smoke — fig’s lush sweetness and thyme complexity match gamey duck
Coupe • Medium • 10 min
acid + herbal + smoke — rosemary adds aromatic, savory lift that pairs well with herbed duck
Coupe glass • Medium • 5 min
bitter + sweet + smoke — sweet vermouth and bitters provide rich, wine-like structure that stands up to duck