Featured Food Pairing: Palmina Duck with Roero Arneis

In the US, duck is still very much an underrated meat, but ti’s oily, satiating character is the perfect comfort food for the fall weather.

Today we explore Palmins duck, a specialty of Piedmont and one that pairs perfectly with Roero Arneis… after all, it’s part of the recipe!



  • 1 duck (Muscovy preferably)
  • 1 onion
  • 1 carrot
  • 2 celery stalks
  • Meat stock
  • Roero Arneis wine
  • 1/2 cup Cognac
  • New potatoes
  • Salt & pepper to taste


  • If the duck has not already been plucked, gutted, and cleaned, do so. If it has continue to the next step.
  • Place the duck in a bibinera (clay pot for baking)
  • Season with salt and pepper
  • Pour Arneis over the duck
  • Place duck in the oven, covered, until the wine has evaporated and only some duck fat remains on the bottom of the pot
  • In the meantime, chop onion, carrot, and celery and saute
  • Remove the duck from the pot and drain the fat
  • Place the vegetable mixture in the pot followed by the duck
  • Cook until golden brown, pouring in Cognac and a little meat stock
  • Slice and assemble on cooking platter. Cover the duck with the remaining sauce from the pot
  • Serve immediately along with buttered new potatoes

Don’t forget to pair with your favorite Roero Arneis or even a Roero Arneis Spumante!


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