The best pairing of drinks and food is one that you enjoy, so you should always feel free to experiment with different combinations until you find the one that works best for you.
However, there are recommendations you can take from friends, experts, and the internet to use as a starting point.
HomeCraft, our restaurant, will often serve our Pan-Seared Duck Breast Special with roasted red potatoes with rosemary and garlic and a Spring mix salad with raspberries, Irish cheddar, toasted almonds and a raspberry vinaigrette. To pair with this special we recommend the following:
Wine:
Pan-seared duck breast is a rich and flavorful dish that pairs well with full-bodied red wines. Some good options to consider are Pinot Noir, Cabernet Sauvignon, or Merlot. Pinot Noir is a classic pairing for duck, as its acidity and fruitiness balance well with the richness of the meat. At HomeCraft, choose the MatchBook Cabernet Sauvignon which has hints of saddle leather and cigar box; blackberry and mocha; toasty oak and vanilla.
Cocktail:
For a cocktail pairing, consider a classic Manhattan or Old Fashioned. The sweetness of these traditional cocktails complements the richness of the duck, while the bitters help to cut through the fat. If you choose an Old Fashioned at HomeCraft in the Meadowlark, try Joseph’s Old Fashioned which uses a little B&B Brandy to bring a bit of tangy flavor as well as toasted orange peel to add a hint of smoke.
Beer:
If you prefer beer, you can pair Pan-Seared Duck Breast with a Belgian Dubbel or a dark stout like Guinness. A Dubbel has a rich, malty flavor with a touch of sweetness, which complements the duck, while a Guinness’ roasted malt character can also be a great match for the rich flavors of the meat.
