Mallard duck hunting season may be upon us, but — for those who prefer them, there are enough places farming good quality ducks to provide us with tasty and shottless alternatives. Wherever you get it from, here's how to match your duck with great wines. Duck meat presents a bit of a paradox as some classify it as red meat, while others consider it to be poultry. Their meat is also significantly different to that of other poultry due to farming practices. When force-fed, the bird generally gets bigger and fatter and will therefore provide tastier meat.
Seared Duck Breast With Red Wine Jus And Orange, Olive Oil Mash
Peppered Duck Breast With Red Wine Sauce Recipe - NYT Cooking
Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade. Heat a frying pan over a high heat. Add the duck, skin side down. Turn and cook for 5 minutes.
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How does that affect the match? The common factor is that duck is a fatty meat that tends to need a wine with some sharpness and acidity to cut through and some ripe fruit to contrast with the rich flesh duck is often cooked with fruit. Here are some suggestions:.