You're absolutely right - the sauce makes this trickier. But I hadn't
thought of a Beaujolias - and I have a couple; a Julienas, I think, and a
Moulin a vent. Nice suggestion, thanks.I am ahsamed to say, but I haven;t
any Burgundy reds; I am not a big fan, except for some of the village level
wines. And don;t happen to have any, but maybe I'll go see what's at the
wine store. Thanks Joseph.

>
> the port/orange sauce gives one pause. My inclination for Duck is a
> Burgundy or Cab Franc from Bourgueil or Saumur Champigny. the Mourvedre
> is after all a French grape so if you like it with the duck, why not?
> (My third go to for the duck would be a cru Beaujolais)
> --
> Joseph Coulter
> Cruises and Vacations
> http://www.josephcoulter.com/
>