long island duckling, slow roasted with a maranges 1er cru (that would be pinot from burgundy) 2003.
why did it work so well?
the wine had the fruit required to stand up to the fat in the duck. and it had the alcohol that helped to cut through the fat.
plus the silky texture of the wine echoed the silky texture of the duck. (especially the leg and thigh. the breast was a little overdone. just don't tell my husband, who is the chef in this family.)