Confit duck leg

Confit duck leg

Confit duck leg is salty, rich and meltingly tender under a crisp skin, cooked slowly in its own fat. The wine needs firm acidity and some tannin to cut through all that fat, and a savoury rather than sweet character. It is the food of south west France, and the firm, dark reds grown there were made for it.

Pairs Perfectly. Tannat from Madiran, France. The most tannic red grape in commercial production, dark, firm and savoury, and against duck fat that grip turns from severe to exactly right. It is the local wine wherever confit is made.

Pairs Well. Xinomavro from Naoussa, Greece. High acidity, firm tannin and a savoury note of olive and tomato leaf that cuts the richness.

Pairs Well. Carignan from the Languedoc, France. Peppery, bright and inexpensive, with the acidity and grip for rich meat, and an everyday bottle.

Worth Seeking Out

Mavrud from the Thracian Valley, Bulgaria. A dark, spiced native red with real grip, which handles salty, fatty duck with ease.

Avoid

Soft, jammy reds and light whites. Without acidity and grip the fat coats everything, and a light white is simply swamped.

Failing That

A Pinot Noir from Burgundy, France.

If All Else Fails

Malbec, Mendoza.

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