When asking for a pairing suggestion for duck, the most common answer is Pinot. A very common answer here on WB is “Depends on your sauce”. And tonight for my wife’s birthday I’m making Canard à la Bigarade AKA Duck a l’orange .
(Basically adding gastrique + juice from bitter oranges to flavor an integral sauce made of duck parts and brown beef stock, heavily reduced, finished w/ butter. So it’s supposed to be somewhat sweet & sour, the only sugar is from the caramel in the gastrique and a bit from the bitter oranges.)
So for a gastrique & citrus flavored sauce, what are the pitfalls? Does anyone have any obvious suggestions or previous experience? I’m assuming I need to avoid tannins. TYIA