A hearty festive treat from the Danube wetlands
If you are looking for the perfect wine to accompany a classic Sunday roast, the Wachau-style roast duck is an excellent choice. The topic of wine and food is particularly important in the Danube region, as the region’s hearty meat dishes call for accompaniments full of character. A Wachau-style duck is characterized by its particularly crispy skin and a filling of apples, onions and mugwort, which gives the meat a fine fruity flavour. The challenge during preparation is to keep the meat juicy while the subcutaneous fat melts away and turns the skin into a golden-brown delicacy. In the Wachau region, it is traditionally served with Waldviertler dumplings and warm coleslaw, making the dish a down-to-earth yet sophisticated experience. The combination of intense poultry flavor, fruity components and a strong natural sauce places high demands on the wine pairing. This blog post will show you how to get the best out of this culinary heritage and which wines will bring out the flavors of the duck perfectly on the palate.
Ideal wine accompaniment: Blauer Zweigelt Wachau DAC (Wachau, Austria)
A Blauer Zweigelt from the Wachau is the ideal accompaniment for a roast duck Wachau-style. This red wine impresses with its deep red color and characteristic soft cherry fruit, which harmonizes wonderfully with the dark meat characteristics and apple filling. The moderate tannins of the Zweigelt pick up on the fat of the duck without overwhelming the palate, while the juicy acidity ensures a pleasant drinking flow. As duck often has a certain heaviness, the Wachau Zweigelt provides the necessary structure and freshness to balance the dish elegantly. On the nose, there are often subtle spicy notes of cloves or cinnamon, which perfectly reflect the winter or autumnal aromas of the roast. Wines from the terraced vineyards of the Wachau in particular have a fine minerality that lends the rustic duck a noble note. The interplay between the crispy skin and the velvety body of the wine ensures a rounded mouthfeel. This wine knows how to support the intensity of the sauce and at the same time bring out the subtle nuances of the poultry. It is a regional pairing that combines tradition and enjoyment at the highest level.
Further wine recommendations for Roast duck (Wachau style)
Pfalz Pinot Noir QbA (Pfalz, Germany)
A Pinot Noir from the Palatinate is an excellent choice for lovers of finer red wines who are still looking for substance. With its aromas of red forest berries and a fine earthiness, it underlines the taste of the duck without dominating it. The warmth of the Palatinate gives the wine a mature body that goes well with the strong gravy. The elegant acidity structure acts as an ideal counterpart to the duck fat and ensures a harmonious balance on the palate. Especially when the duck is seasoned with mugwort, the herbaceous nuances of the Pinot Noir come into their own and round off the culinary experience.
Barolo DOCG (Piedmont, Italy)
A Barolo from Piedmont offers a powerful and aristocratic accompaniment to a Wachau-style duck. The Nebbiolo grape brings firm tannins and high acidity that interact beautifully with the rich texture and fat content of the duck. With aromas of dried roses, tar and dark fruits, this wine adds tremendous depth to the dish. The complexity of the Barolo easily stands up to the intense stuffing and dense sauce. It is a choice for special occasions, showcasing the roast in a luxurious light and impressing with an impressive length on the finish that lingers for a long time.
Saint-Emilion AOC (Bordeaux, France)
A Saint-Emilion based primarily on the Merlot grape brings a velvety softness and notes of plums and truffles. This suppleness goes perfectly with the succulent meat of the duck and complements the fruity components of the apple filling. The fine tannins are well integrated and give the dish a stable foundation without appearing rustic. The chalky soils of the region also lend the wine a cool minerality, which forms an exciting contrast to the warmth of the roast. A Bordeaux from this appellation ensures timeless elegance on the table and enhances the Wachau duck with French finesse and structure.
Rioja DOCa (Rioja, Spain)
A Reserva from Rioja offers notes of vanilla, coconut and leather due to its ageing in oak barrels, which harmonize phenomenally with the crispy skin of the duck. The Tempranillo fruit is ripe and concentrated, providing a powerful partner for the dark sauce. The well-structured acidity of the Rioja wines helps to neutralize the fat of the poultry and refresh the palate. It is a very aromatic combination that particularly highlights the roasted notes of the roast. If you are looking for a wine with a lot of character and a spicy backbone, this Spanish recommendation is the perfect companion for an intense taste experience.
Grüner Veltliner Wachau DAC (Wachau, Austria)
For white wine enthusiasts, a Grüner Veltliner in the Smaragd category is a bold but brilliant choice. A powerful Veltliner with a lot of extract and melting has enough body to take on a roast duck. The typical pepper and aromas of ripe quince go wonderfully with the spiciness of the meat and the filling. The lively acidity of the emerald cuts through the richness of the dish and provides a surprising lightness. This combination shows the enormous versatility of the Wachau’s flagship wine, which can even hold its own against dark meat if it has the necessary structure and maturity.
The recipe:
Roast duck (Wachau style) and the right wine to accompany the meal
Cooking utensils
- 1 Large roaster
- 1 Kitchen twine
- 1 Chopping board and sharp knife
- 1 Ladle
- 1 Meat thermometer
Ingredients
For the duck
- 1 small duck approx. 1.8 to 2 kg
- Salt and freshly ground pepper
- 2 teaspoon dried mugwort
For the filling and sauce
- 2 Apples tart, e.g. Boskoop
- 2 Onions quartered
- 1 Carrot Roughly diced
- 1 Piece of celery
- 500 ml Poultry stock
- 100 ml Red wine Zweigelt
Preparation
Preparation:
- Wash the duck thoroughly inside and out.
- Remove excess grease from the opening.
- Pat the duck dry very well with kitchen paper.
- Rub well inside and out with salt, pepper and mugwort.
- Core and roughly dice the apples.
- Dice an onion and mix with the apples.
- Stuff the duck with the apple and onion mixture.
- Close the opening with kitchen twine or wooden skewers.
- Secure the wings and legs tightly to the body with yarn.
Cooking steps:
- Preheat the oven to 160 degrees top/bottom heat.
- Spread the remaining root vegetables and the second onion in the roasting tin.
- Place the duck breast-side down on the vegetables.
- Pour in some stock so that the bottom is covered.
- Place the roaster in the oven and cook for approx. 60 minutes.
- Carefully turn the duck so that the breast is on top.
- Carefully prick the skin on the legs with a fork.
- Increase the temperature to 180 degrees.
- Cook for a further 60 minutes, basting regularly with the stock.
- For the last 10 minutes, increase the temperature to 220 degrees.
- Keep an eye on the duck until the skin is crispy brown.
- Remove the duck and leave to rest in the switched-off oven.
- Pour the gravy through a sieve into a pan.
- Skim off the fat and reduce the sauce with red wine.
Dressing:
- Remove the kitchen twine.
- Carve the duck professionally.
- Serve the meat with the filling on preheated plates.
- Pour over the sauce.
Recommended sides:
- Waldviertel potato dumplings
- Warm coleslaw with bacon
- Stewed red wine pears
