Pairings › Duck Confit

Duck Confit

Food

Slow cooked duck leg

Barolo

Barolo's rich tannins and earthy notes complement the fatty, savory duck confit.

Pinot Noir

Pinot Noir's bright acidity and red fruit balance the richness of the dish.

Cabernet Sauvignon

Cabernet Sauvignon offers structure and dark fruit flavors that match well with duck.

Blend

Blend wines provide complexity and balance to enhance the flavors of duck confit.

Old Fashioned glass • Medium • 5 min

acid/sweet/smoke — honey-lemon brightness cuts fat; smoke echoes roast duck

Score: 95

Coupe • Medium • 5 min

bitter/acid/smoke — vermouth and lemon peel add savory complexity and citrus lift

Score: 92

Old Fashioned glass • Medium • 5 min

bitter/herbal/smoke — rich, bitter-herbal backbone and spice mirror duck's savory depth

Score: 90

Coupe • Medium • 10 min

herbal/acid/smoke — rosemary and citrus complement herbaceous notes on the confit

Score: 88

Coupe • Medium • 10 min

sweet/acid/smoke — pear brings stone-fruit sweetness and smoked salt contrasts fat

Score: 86

Old Fashioned glass • Medium • 5 min

sweet/smoke — maple warmth and smoke pair with caramelized, savory richness

Score: 84

Rocks Glass • Medium • 5 min

smoke/bitter/sweet — peaty backbone and restrained sweetness enhance umami

Score: 82

Coupe glass • Medium • 5 min

bitter/sweet — sweet vermouth and bitters provide savory, herbaceous counterpoint to fat

Score: 80