I know duck and Pinot is a bit of a no-brainer but this was such a great dish and such a stellar wine that it's worth revisiting. (Coupled with the fact that some of you may be having duck for Christmas.)
It was at the restaurant at the Port Phillip Estate on the Mornington Peninsula where I spent a day and a half last week. (Not at the restaurant, I hasten to add - in the region). It has the most amazing views over the vineyards to the Bass Strait.
The dish was a nicely rare duck breast served with confit duck made into a crisp duck cake, poached figs and a spiced duck glaze obviously designed to complement the Kooyong Pinots.
The wine we were drinking was the 2010 Kooyong Ferrous Pinot Noir, one of a number of single vineyard bottlings, a superbly structured yet opulent, cherry-fruited pinot that was perfectly pitched for the dish.
Kooyong and Port Phillip were nominated combined wineries of the year in James Halliday's 2012 wine guide.
Unfortunately the Ferrous seems to be out of stock currently in its main stockist Great Western Wine. I'm not surprised.