Recipe: Junel’s Festive Duck with CVC or Pinotage Rosé Pairing

Recipe: Junel’s Festive Duck with CVC or Pinotage Rosé Pairing

Duck with cranberry sauce, anyone? Whether celebrating a holiday or hosting an intimate get-together, special occasions call for first-class food-and-wine experiences. After all, nothing brings people together like a scrumptious dish served alongside a fine, perfectly paired wine.

Renowned Cape Wine Master and epicurean, Alvi’s Drift’s own Junel van der Merwe, has just the dish to delight your guests and add some pizazz to your dinner table. Her duck with cranberry sauce wine pairing recipe is perfect for festive dining, or any occasion that calls for a meal that’s just a tad out of the ordinary.

Juicy and succulent with gamey flavours, duck is a tasty and versatile meat. This flavourful waterfowl can be used in a wide range of dishes, and duck and berries are a well-known match made in culinary heaven. With its exquisite ripe strawberry and cherry aromas, our award-winning Alvi’s Drift Signature Pinotage Rosé makes for an unforgettable wine pairing with this fruity duck dish.

Boasting peach, quince and honeysuckle aromas with hints of hazelnut and butterscotch, our much-awarded Reserve CVC white wine blend is another perfect wine pairing candidate for Junel’s mouth-watering duck recipe.

Whichever wine pairing option you may prefer, prepare to be blown away by the exquisite flavour combinations of this duck-and-cranberry recipe. Best of all? Even though it may seem somewhat intricate at first glance, once you’ve mastered this duck dish, it will soon become a firm favourite in your kitchen repertoire.


Wine Pairing Recipe: Junel’s Festive Duck with Alvi’s Drift Reserve CVC or Signature Pinotage Rosé

Serves: 3-4 people

Prep time: 30 minutes | Cooking time: Approximately 1 ½ hours or until duck is tender

Total time: +- 2 hours

You will require one large baking dish, a wire rack that fits inside the dish, as well as a saucepan.



  • 30 g butter
  • 2 tbsp. oil
  • 1 large duck
  • ¼ cup orange juice
  • 2 tbsp. granulated sugar
  • ½ tbsp. brown sugar
  • 1 chicken stock cube, crumbled
  • 2 cups or 500 ml water
  • ¼ cup cranberry sauce
  • 2 tsp. corn flour
  • 2 tsp. extra water
  • 2-3 tbsp. Alvi’s Drift Reserve Muscat Nectarinia



  1. Heat the butter and oil together in a baking dish. Brush the duck with the mixture once melted.
  2. Prick the duck all over with a fork.
  3. Place a wire rack inside the baking dish and place the duck on the rack.
  4. Bake the duck in a moderate oven for around 1 ½ hours or until tender. Baste the duck frequently with the pan juices.
  5. For the cranberry sauce: combine the orange juice, sugar, vinegar, stock cube, water, Alvi’s Drift Reserve Muscat Nectarinia and cranberry sauce in a saucepan.
  6. Bring the sauce to a boil on the stovetop, cooking rapidly until reduced by half.
  7. Remove the duck from the baking dish and keep warm.
  8. Pour off all fat from the baking dish and place it on the stovetop.
  9. Add the cranberry sauce to the dish and bring the contents to a boil before straining it back into the saucepan.
  10. Finally, mix corn flour and extra water together and add to the sauce over heat, stirring constantly. Continue until the sauce boils and thickens.
  11. Serve the duck on a bed of creamy mashed potatoes with garlicky green beans or, for a lighter meal, opt for a roast pumpkin, feta, almond and rocket salad.


Explore other delectable Alvi’s Drift wine pairing recipes here.


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