Pinot Noir really is the Ms Congeniality of the wine world. It’s light yet complex body means that it pairs well with a range of cuisines, from lighter-style salmon dishes, to red meats, and is a favourite among connoisseurs and amateurs alike.
But it’s the divine mix of Pinot Noir and duck that truly is one of the greatest combinations in the world of food and wine.
Pinot Noir’s light, fruity flavour with earthy and herbal tones (think: cranberry, cloves, rose, cocoa) beautifully complements the gamey flavour of the meat, while the acid and sharpness of a good Pinot Noir balances the fat content of duck.
Together, the warm, vibrant, spice-filled flavours evoke the very feeling of autumn, which makes it the ideal pairing for this time of year.
So, if you love Pinot Noir as much as we do, why not get the Le Creuset out this weekend and indulge in creating one of these five fine Pinot Noir and duck recipes…
Fennel Scented Duck with a sweet Pinot Noir sauce
Ever wanted to cook a dish that has been created and mastered by a world-famous chef?
This recipe for Fennel-Scented Duck Breasts with Pinot Noir Sauce will help you do exactly that, and will leave your guests, family and friends wanting more.
Created by celebrity chef Andy Arndt who is credited with having designed menus for restaurants at the Ojai Valley Inn & Spa, in California, this recipe combines the fruity taste of Pinot Noir with the sweetness of honey to create a delicious syrupy sauce – the perfect accompaniment for crispy skinned duck breasts.
Pair with: Dalrymple Vineyards’ Single Site Swansea Pinot Noir.
Mulberry molasses magic
This dish tastes so opulent and indulgent, it should be reserved for someone special.
Adam Liaw’s Roast Duck with Mulberry Molasses and Pinot Noir recipe combines the warm and spicy aromas of star anise, thyme, and orange zest with the fruit-filled flavour of Pinot Noir.
Liaw’s hot tip is to roast the duck legs and breasts separately, so they cook at different levels, for perfectly moist meat that combines luxuriously with his sticky sauce. Delish!
Pair with: Dalrymple Vineyards’ Cottage Block Pinot Noir.
Indulgent weeknight Pinot pairing
This simple Duck Breast with Red Wine Sauce recipe is an ideal mid-week meal. But don’t be fooled, while it’s quick and easy to make, it’s just as tasty as its more complicated counterparts.
But the best part about this recipe is its delicious and simple Pinot Noir sauce. Simply caramelise sugar over high heat before pouring the wine into the pan and stirring. Simmer until the sauce reduces to half and you’re done, just in time for a quick episode of your favourite Netflix series.
Pair with: Dalrymple Vineyards’ Tasmanian Pinot Noir.
Duck and Pinot with a cherry on top!
Cherries and Pinot? Yes please.
This Duck Breast with Red Wine and Cherry Sauce recipe combines the sweetness of cherries, with the zesty flavour of orange, and the sharpness of Pinot Noir for a surprisingly delicious red wine jus, with cherries on top.
For the ultimate indulgence serve with green beans, and duck fat roasted potatoes.
Pair with: Dalrymple Vineyards’ Single Site Coal River Valley Pinot Noir.
Slow Sunday Braised Duck
Duck legs in Pinot Noir marinade are an absolute delight. And, when it comes to duck legs, we are in love with this Pinot Noir Braised Duck Leg recipe from Delicious.
The marinade takes simple ingredients like onion, carrot, celery and garlic and combines it with the heady flavours of Pinot Noir, port wine, orange juice, and bay leaves.
Perfect for slow weekend cooking, you can make this recipe ahead of time by covering the legs with the marinade, and refrigerating overnight.
The next day your duck is ready to be cooked into a delightful slow roasted delicacy.
As the weather turns cooler, the seductive flavours and colours of this braised duck and Pinot Noir with warm you up for the perfect Sunday night in.
Pair with: Dalrymple Vineyards’ Single Site Ouse Pinot Noir.