Best Wine to Pair with Duck

Duck is rich and flavorful, offering both juicy meat and a layer of savory fat, which calls for wines that can balance its intensity. Generally, medium-bodied reds like Pinot Noir or Merlot, as well as some full-bodied whites, are excellent choices for complementing duck’s distinctive taste.

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Roast Duck: Pinot Noir & Merlot


Roast duck’s tender meat and crispy skin pair beautifully with a Pinot Noir, whose bright red fruit and earthy notes balance the richness without overpowering the flavors. Merlot is another classic match, offering plum and berry notes along with smooth tannins that complement the savory fat of the duck.

Duck à l'Orange: Gewürztraminer & Grenache


The sweet and citrusy sauce of Duck à l'Orange calls for a wine that can handle both fruit and acidity. Gewürztraminer, with its aromatic profile and hint of sweetness, enhances the orange glaze, while a juicy, medium-bodied Grenache brings red fruit flavors that stand up to the dish’s zest.

Peking Duck: Syrah & Riesling


Peking duck, with its crispy skin and sweet-savory hoisin sauce, benefits from a Syrah, which offers peppery spice and dark fruit to cut through the richness. Alternatively, an off-dry Riesling provides refreshing acidity and subtle sweetness that complement the duck’s flavors and balance the sauce.

Duck Confit: Malbec & Chardonnay


The deeply savory, slow-cooked flavors of duck confit make it a perfect match for a bold Malbec, whose dark fruit and velvety tannins enhance the richness. For a white wine option, an oaked Chardonnay adds creamy texture and toasty notes that pair well with the confit’s intensity.

Smoked Duck: Zinfandel & Chenin Blanc


Smoked duck’s pronounced flavor and slightly gamey character are well matched by a robust Zinfandel, which offers ripe berry notes and a spicy finish. For a lighter touch, a fuller-bodied Chenin Blanc provides refreshing acidity and orchard fruit flavors that brighten the smokiness of the meat.

Tips for pairing wine with duck


  • Consider the preparation – Different duck preparations call for different wines. For instance, roast duck pairs well with medium-bodied reds, while the sweet sauce of Duck à l'Orange is best complemented by aromatic whites or fruity reds.
  • Mind the sauce – Sauces can significantly alter the flavor profile of duck. Pair rich, savory sauces with wines that have bold flavors, and sweet, citrusy sauces with wines that offer a hint of sweetness and acidity.
  • Match the intensity – Duck's rich and fatty nature demands a wine that can stand up to its intensity. Choose wines with enough body and flavor complexity to complement, not overshadow, the dish.

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