Wines that pair with

Peppercorn-crusted Muscovy Duck With Blueberries

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American Cabernet Sauvignon

Classic

Red · Medium · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Why it works with Peppercorn-crusted Muscovy Duck With Blueberries

Medium reds like American Cabernet Sauvignon hold up well to Peppercorn-crusted Muscovy Duck With Blueberries, especially when roasted or grilled.

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Australian Shiraz

Classic

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Why it works with Peppercorn-crusted Muscovy Duck With Blueberries

Medium reds like Australian Shiraz hold up well to Peppercorn-crusted Muscovy Duck With Blueberries, especially when roasted or grilled.

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Pinot Noir

Classic

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Why it works with Peppercorn-crusted Muscovy Duck With Blueberries

The classic move with Peppercorn-crusted Muscovy Duck With Blueberries: a low-tannin red like Pinot Noir that adds dimension without overpowering.

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Red Graves

Classic

Red · Medium · Dry

The original Bordeaux region — gravelly soils producing both Cabernet-led reds and serious Sauvignon-Semillon whites. The reds are leaner and more savory than the Médoc.

Why it works with Peppercorn-crusted Muscovy Duck With Blueberries

Medium reds like Red Graves hold up well to Peppercorn-crusted Muscovy Duck With Blueberries, especially when roasted or grilled.

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