Food & Wine Pairing – Duck in Juniper Jus with Frites

Pairing French food with Australian wine? Allow us to inspire your home cooking for the summer!

Pinot noir and duck go together to make a lively melody on the tastebuds. The fragrant aroma of pinot noir pairs well with the unique and vibrant flavour of the duck. Allow yourself to a satisfying summer evening with a fresh, yet savoury dish complimented by a lush, fruit-driven middle palate.


Whilst a Tasmanian pinot noir may seem most appropriate for French cuisine, simply due to its climate, it’s worth taking into consideration some local goodness tucked away in the beautiful Adelaide Hills. Give a Murdoch Hill Pinot Noir a shot, otherwise for a chic alternative to pinot noir, try their 2020 Surrey Pinot Meunier – a glossy red wine with notes of cherry and plum.


Serves: 4
Prep time: 15 minutes
Cooking time: 1 hour

Duck and pinot noir play beautifully together; the richness of the duck combines with the aromatics and cut of the pinot to deliver a memorable food and wine pairing. This full-bodied style shows blackberry, sour cherry and hints of cedar from the French oak. Enjoy a juicy, fruit-driven middle palate with a crisp, savoury texture.


  • 2kg Sebago potatoes, peeled and cut into chips
  • 200g duck fat
  • 4 duck breasts
  • 200mL beef and red wine jus
  • 6 juniper berries, crushed
  • 4 heads witlof, leaves separated and rinsed
  • 1 green apple, quartered and thinly sliced
  • 1 red apple, quartered and thinly sliced
  • 1 tbsp chopped chives
  • 1 tbsp chopped chervil


  • 3 tbsps olive oil
  • 1 tbsp cider vinegar
  • 1 tsp seeded mustard


  1. Preheat oven to 180 C. To make the dressing, place the oil, vinegar and mustard in a bowl and whisk to combine.
  2. Cook the potatoes in a large pot of boiling salted water for 8 minutes or until tender. Drain and refrigerate for 30 minutes until completely chilled.
  3. Place the duck fat (reserve 1 tbsp) in a large, deep-sided roasting tin and heat in the oven for 10 minutes, before carefully adding potatoes in a single layer. Cook, turning occasionally, for 20-25 minutes or until golden and crunchy.
  4. Heat 1 tbsp duck fat in a large, non-stick frying pan over high heat. Add the duck, skin side down, and sear for 4-5 minutes or until golden. Turn the duck and cook for another minute before transferring to a baking tray and roasting for another 4-5 minutes for medium-rare. Allow to rest for 5 minutes.
  5. Place the beef and red wine jus and juniper in a small saucepan over high heat and simmer for 3-4 minutes to allow flavours to infuse and sauce to thicken.
  6. Place the witlof, apples, chives and chervil in a bowl and drizzle with dressing. Toss to coat.
  7. To serve, slice duck and arrange on a plate with frites. Spoon over the juniper jus and serve with witlof salad.

Recipe content was originally produced by vintagecellars; we acknowledge their work. The same can be found on their page –

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