Cooking time

Backed by aromas of gingerbread and herb bouquet, this rich dish commands a fleshy and aromatic wine. Choose a Shiraz from the Barossa Valley in Australia for its concentration, aromatic intensity and structure that will envelop the spatchcock style duck.

Light fruity wines cannot hold their weight against this dish with its “sugary” hints because they would taste too sharp. A dose of “mellowness” is required, resulting in a touch of sweetness in the wine, a characteristic generally found in wines from hot regions such as the Barossa Valley.