Duck croquettes and sweet pea puree

Spain Duck & Wine Pairing Guide

POSTED: 04/05/2022

Explore classic recipes from Spain with a Duck twist paired with the best of Spain's wines. Follow along as we #ExploreDuckandWine on our Facebook, Instagram & Tiktok.

Spain's rich culinary culture focuses on delicious ingredients and meals with families. Each of these pairings can be served tapas style or on their own. Never heard of "tapas"? It's Spain's version of appetizers! Many meals are served only with small plates making it easy to try lots of delicious pairings.

Duck Croquettes Confit

Duck Confit Croquettes

Croquettes are a staple tapas dish in Spain. We are shaking up this classic with Duck Confit in place of ham. This rich bechamel croquette fried in Spanish olive oil pairs fantastically with a Rioja Reserva from the Tempranillo region or with a Rioja Rosado. Duck Confit pairs wonderfully with Riojas. Check out our social media for a video of this recipe created by #CookingWithLiv!

Manchego duck pinxtos

Manchego Duck Pintxos

This dish features our Ground Duck stuffed with Spain famous Manchego Cheese. Created by Chef Instructor Michael Watz in our 2012 Chef Recipe Contest, this recipe features fresh veggies, herbs, citrus and savory spices that take tapas to the the next level. This recipe pairs well with an Spanish Alberino white wine or Mencia if you prefer red. Fun fact - "Pintxos" means small plate!

Duck Breast Paella

Duck Breast Paella

Paella is the national dish of Spain. While traditionally made with seafood, it also tastes exquisite with Duck Breast! This recipe is packed with our tender Duck Breast, Spanish rice and delicious veggies made into a sofrito. Medium-bodied Garnacha pairs perfectly with the savory saffron spice blend and the mild flavor of duck in this recipe. Check out #CookingWithLiv for a video of this recipe!

Roasted tapenade duck in parchment

Roasted Tapenade Duck in Parchment

Olives are a staple ingredient in many dishes in Spain. This Tapenade recipe includes plenty of delicious olives and capers that top our Duck Breast along with savory herbs and a red onion gastrique. This recipe pairs wonderfully with a dry Mencia or a dry Cava.