Pate duck

Duck pâté is richer, fattier, and more intensely flavoured than chicken liver pâté; the duck fat adds a distinctive unctuousness, the liver contributes a deeper iron note, and preparations often include orange, green peppercorn, or Armagnac, which add citrus, spice, or oxidative depth respectively. The fat load demands a wine with real weight. Sweet wine is the natural match here, but if a full-bodied red is to follow, the dry sparkling option below is the safer choice: sweet wine before a structured red raises the palate's sweetness threshold and can make the red taste harder and more tannic than it should.