The important thing with roasting duck is that the legs and breasts cook very differently, so they shouldn’t be roasted together. This recipe separates these cuts for optimal cooking and uses the classic match of duck and pinot noir. Together with the mulberry molasses this dish creates a balance of fruit flavours with the savoury characteristics of the pinot noir.Wine match St Erth Pinot Noir 2010, Geelong, Vic
A double challenge here from Adam: to select a wine to cook with that you are also happy to drink. So we're looking for a good value pinot, as you'll probably need a couple of bottles for this shindig. There are some punchy flavours in the dish, so it needs to be at least medium bodied with good fruit intensity. A likely suspect that I tried recently is the $15 St Erth Pinot Noir 2010 from Geelong. Generous red fruit, a hint of savoury and satisfying texture – perfect.
-Dan Coward