Cabernet Sauvignon wine pairing – Duck breast with marmalade glaze

Cabernet Sauvignon wine pairing – Duck breast with marmalade glaze

what goes well with cabernet sauvignon

What goes well with Cabernet Sauvignon?

A great Cabernet Sauvignon wine pairing needs fat for the bitter tannins, and this usually means a rich stew or roast. But pan-friend duck also goes well with Cabernet Sauvignon.

There are also fruit flavours in a Cabernet Sauvignon and these can really be brought out with a marmalade and balsamic glaze. In this recipe below, we have a unique and delicious pairing for our 2015 Cabernet Sauvignon made in Margaret River.

The wine’s cherry and plum notes complement the flavours of duck and orange with a light tannin finish that doesn’t overwhelm the duck.

Recipe with thanks to LK Wong.  


4 duck breasts skin on
1/2 cup marmalade
1/4 cup balsamic vinegar
Salt and pepper
Spice rub like Ras al hanout (optional)



  1. Dry duck breasts with paper towel
  2. Score the duck skin lightly in a criss cross pattern to render duck fat when cooking.
  3. Place uncovered on a plate with skin side up in the fridge overnight to dry out the skin.
  4. Take duck breast out of fridge an hour before cooking to get it to room temperature.
  5. Rub a generous amount of salt on the duck skin and pepper including any spices if using.
  6. Place duck breasts skin side down on a cold non stick fry pan. Cook on medium heat for approximately 15 minutes. When the skin is brown and crispy turn the breasts over and cook for another 2 minutes. Turn breasts skin side up again. Remove frypan from heat.
  7. Mix marmalade and balsamic vinegar, generously brush on cooked duck breasts and let them rest loosely covered in foil for 15 minutes.
  8. Slice duck breasts and plate, spoon over glaze and duck juices.


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