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Duck and goose are both quite flavoursome for farmed fowl and therefore go well with more powerfully flavoured wines than those chosen to complement chicken. A Pinot Noir, especially from Burgundy, will match the slight gamey-ness of these birds. With an orange sauce try a ripe Australian Chardonnay or better still an off-dry Vouvray wine; the slight sweetness will balance the fattiness of the duck. Cherry sauce will match both red and white wines. For white, try a German Riesling Spätlese or, if you prefer drier wines, then a red Beaujolais Cru will have sufficiently low tannins so as not to clash with the duck.
Off dry wines particularly Vouvray