South America Duck & Wine Pairing Guide
POSTED: 05/02/2022
Explore South American inspired duck dishes and delicious wine pairings from Argentina and Chile!
These South American recipes highlight fresh herbs and savory flavors that pair fantastically with the sweet and savory flavors of duck. We highlight easy ways to incorporate duck into traditional South American dishes such as Duck Empanadas, Chimichurri Duck Legs, and Duck Ceviche. This guide also features classic Argentina and Chile wine pairings that bring out the flavors in these delicious dishes.
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Argentine Duck Empanadas
Explore Argentina with classic Argentine Empanadas made with our Ground Duck and traditional ingredients such as savory spices, peppers, onions and hardboiled eggs wrapped in flaky pastry dough. This savory recipe pairs wonderfully with a dry Malbec from the wineries of Argentina. Find this recipe on #CookingWithLiv!
Peruvian Duck Ceviche
Executive Chef Dennis Chan transports us to Peru with this Duck Ceviche recipe. Ceviche is a signature Peruvian dish. Seared Duck Breast is mixed into a delicious tangy blend of cilantro, green onion, tomatoes, red peppers, onions, corn, soy sauce, and wine vinegar. Pair this dish with a crisp Sauvignon Blanc from Chile.
Chimichurri Duck Legs
We can't visit South America without a traditional Chimichurri sauce! Chimichurri is possibly the most famous sauce in Argentina, and it pairs wonderfully with duck and wine. In this recipe, our Duck Legs are roasted with a bright Chimichurri sauce made with fresh parsley, oregano and Argentine olive oil. Pair with a dry Argentine Malbec or Chardonnay to bring out the fresh herb flavors. Check out #CookingWithLiv for a video of this recipe! If you prefer Duck Breast, checkout our Chimichurri Duck & Frites recipe.
Duck Pave
Tour the flavors of Brazil with Sweet Potato Duck Pave. This delicious savory dessert is served widely throughout South America. Chef Jaci Shelby from our 2017 Chef Recipe Contest created this sweet potato dish with our Pulled Duck Leg Meat, portabella mushrooms and fresh thyme. The sweet and savory flavors of this recipe pair wonderfully with a buttery Chardonnay from the wineries of Chile.
