A French classic: the perfect balance of wine and food
Duck à l’Orange is a timeless classic of French haute cuisine, combining the richness of the poultry with the fresh, slightly bittersweet note of orange. The challenge for a successful wine and food pairing lies in the balance: the wine must be strong enough to stand up to the high fat content of the duck breast and the intense sauce base, but at the same time must not mask the fruity sweetness and acidity of the orange reduction. The crispy roasted skin of the duck provides a wonderful contrast to the tender meat. The dish is accompanied by a creamy, slightly earthy celeriac puree, which softens the force, and sweet chestnuts, which emphasize the autumnal, spicy note of the dish. Only an elegant, not too tannic red wine can harmonize these complex taste factors and elevate the interplay of wine and food to a high level.
Ideal wine pairing: Pinot Noir Côte de Nuits-Villages AOC (Bourgogne, France)
A Pinot Noir from the Côte de Nuits-Villages is the quintessential classic wine pairing for duck à l’Orange. This appellation in the heart of Burgundy produces wines that have the perfect balance between elegance and substance required for this dish. The Pinot Noir has a delicate but present acidity, which is ideal for balancing the fat content of the duck and cleansing the palate. On the palate, it is characterized by subtle aromas of red fruits such as cherry and cranberry, a fine spiciness and often an earthy undertone. The wine’s clear red fruit harmonizes perfectly with the fruitiness of the orange sauce, while the earthy notes build a flavor bridge to the celery puree and chestnuts. Its silky, low tannins respect the tender duck meat, allowing the wine not to dominate the dish, but to underline its complex flavors.
Further wine recommendations for this dish
Gamay AOP (Morgon, Beaujolais, France)
A Gamay from the Morgon cru vineyard in Beaujolais offers a lighter, yet structured alternative. These wines are more intense than simple Beaujolais and are characterized by strong, clear fruit aromas of cherry and peach as well as a lively acidity. The high acidity of Gamay is ideal for cutting through the fattiness of the duck and the richness of the sauce to liven up the dish. The intense fruitiness of the wine complements the orange component of the sauce perfectly, creating a harmonious fruit-to-fruit combination. The minimal tannins ensure that the wine does not overpower the tender duck meat, but emphasizes its tenderness. A Morgon is a refreshing and elegant choice that adds a playful touch to the feast.
Pinot Noir VDP Erstes Gewächs (Rheingau, Germany)
A Pinot Noir from the Rheingau, classified as a Erstes Gewächs, is a top-class German alternative to Burgundy. These wines are often fuller-bodied and more concentrated than their cousins from cooler regions, but possess the elegance typical of Pinot Noir. On the palate, they offer ripe red berry aromas, a fine spiciness and an elegant acid structure. The wine’s balanced acidity and delicate tannins perfectly balance the richness of the duck. The subtle spiciness and nutty notes on the finish correspond with the chestnuts and celeriac puree. A Rheingau Erstes Gewächs offers the necessary complexity and body to stand up to the intense dish and emphasizes the finesse of the preparation.
Merlot Friuli Colli Orientali DOC (Friuli, Italy)
A well-structured Merlot from the Colli Orientali in Friuli provides a smoother, yet spicy option. These Merlots tend to be riper in fruit and have soft, round tannins. They offer aromas of ripe plums, cherries, a hint of earth and sweet spice. The soft tannins of the Merlot caress the duck meat, while the rich, dark fruit is a harmonious complement to the sweet and sour orange sauce. The slightly earthy undertone of the wine picks up on the aromas of the celery puree. The moderate acidity is ideal for pairing with duck, making this Merlot an approachable yet elegant choice.
Tempranillo Crianza Rioja DOCa (Rioja, Spain)
A Tempranillo Crianza from Rioja is a hearty and traditional choice that offers a nice balance between fruit and spice. The Crianza classification provides a slight oak imprint, giving the wine notes of vanilla, coconut and spice that complement the autumnal flavors of chestnuts and puree. The main flavors of red cherries and berries provide a nice contrast to the orange sauce. The moderate, supple tannins and acidity of the Tempranillo are strong enough to handle the fat of the duck without being too harsh. It is an excellent choice for anyone who prefers a warm, slightly spicy wine to accompany poultry.
Pinotage WO Walker Bay (Walker Bay, South Africa)
A Pinotage from the cooler Walker Bay region of South Africa offers an elegant and modern accompaniment. These Pinotage wines are less smoky than their Stellenbosch counterparts and are characterized by a clear, red fruit of cherry and raspberry, an elegant acidity and often a hint of chocolate or mocha notes. The wine’s juicy acidity and light fruit sweetness harmonize wonderfully with the orange reduction. The subtle spice and delicate tannins complement the tender duck meat without weighing it down. The Pinotage from cooler vineyards is an exciting, fruit-driven choice that brings an elegant lightness to this festive dish.
The recipe:
Duck à l’Orange with celeriac puree & chestnuts
Cooking utensils
- 1 Pan (ovenproof)
- 1 Small saucepan for sauce
- 1 Pot (for puree)
- 1 Masher or potato ricer
- 1 Oven
Ingredients
For the duck
- 2 Duck breast fillets approx. 180 g per piece, skin cut crosswise
- Salt and pepper
For the orange reduction
- 1 Shallot finely diced
- 50 ml Red wine dry
- 100 ml fresh orange juice
- 50 ml Duck or poultry stock
- 1 Tbsp orange liqueur e.g. Grand Marnier
- 1 tsp sugar
- 1 Pinch of cumin
- Orange zest
For the celeriac puree
- 250 g Celeriac peeled and diced
- 100 ml Milk
- 50 g Butter
- Nutmeg Salt and pepper
For the chestnuts
- 100 g boiled chestnuts Vacuum packed
- 1 Tbsp butter
Preparation
Preparation of the duck
- Salt the duck breast on the skin side. Fry in a cold pan on the skin side until the fat is rendered and the skin is crispy (approx. 8-10 mins.).
- Turn the fillets and fry briefly on the meat side.
- Cook in a preheated oven at 120°C fan oven for approx. 10-15 minutes until a core temperature of 56-58°C is reached. Leave to rest for 5 minutes before slicing.
Preparation of the celeriac puree
- Boil the celery cubes in salted water until soft. Drain and mix with milk and butter.
- Blend to a fine puree using a hand blender or food processor. Season to taste with salt, pepper and nutmeg.
Preparation of the orange reduction
- Sauté the shallots in the duck fat (rendered from the pan). Deglaze with red wine and reduce.
- Add the orange juice, stock, orange liqueur and sugar. Reduce by half.
- Season to taste with salt, pepper and cumin, stir in the orange zest at the end.
Preparing the chestnuts
- Toss the chestnuts in butter in a pan until lightly browned. Season with salt.
Dressing and serving
- Cut the duck breast into slices. Serve the celeriac puree and place the duck breast on top.
- Pour the orange reduction over the meat and garnish with the chestnuts.
Recommended side dishes
- Haricots Verts (green beans)
- Rosemary potatoes
- Fried apple slices
