Duck with Moscato Peach Sauce #SundaySupper

Duck with Moscato Peach Sauce collage

May 9th is National Moscato Day and I can’t think of better way to celebrate this delicious wine than with Gallo and my Sunday Supper family!

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I first heard about Moscato a few years ago at a party where I helped cater the food. The hosts always supply the alcohol at these events. When the event planner opened the box, there were several bottles of Moscato among the wines.
She explained to me how white Moscato differed from other white wines. Moscato was sweeter than Sauvignon Blanc, and can easily be served as a before dinner drink or with dessert.
It didn’t take long for all the Moscato to disappear. Guests seemed to really enjoy it and preferred it over the other whites available. Interesting. I vowed that night to buy a bottle to try Moscato sometime soon.
As a rule, I try to serve the same wine with the meal that I added to a dish. That usually involves the entree. Burgundy with a beef stew, Chardonnay with Shrimp Scampi or maybe a nice Merlot with steak and Merlot sauce.

Sometimes it’s fun to serve different wines with each course. How could I use Moscato?

I imagined adding Moscato to fruit sauces for desserts. Fruity reductions for vanilla or chocolate ice cream. Crisp salads overflowing with ripe strawberries.  Moscato-based berry dressings drizzled over top.

What I found out was you can use it for so much more!

  • Try soaking dried fruit like apricots in White Moscato or Pink Moscato. I used these fruits in cakes and bread puddings.
  • Dried cranberries, prunes or raisins soaked in Red Moscato can be used in meat sauces or desserts. That touch of sweetness from the Moscato and fruit combination makes spicy meats just melt-in-your-mouth! Delicious!
  • A reduction made from this wine makes a sweet syrupy glaze for meats like ham. Experiment with all three kinds for a different spin.
  • Add some to barbecue sauce instead of honey or brown sugar to sweeten.
  • Replace the white wine with Moscato for caramelizing onions for added sweetness.

Yes it does make great poultry sauces too. The White Moscato combines as well with peach as it does with citrus.
So for National Moscato Day I chose to roast a duck.

I like the moist texture and rich flavor of duck. Duck is considered red meat and has a different texture than chicken or turkey.

Ducks have a thick layer of fat under their skin that helps them both warm and buoyant. You need to render that fat layer before serving. Cut tiny slits at an angle through the skin being careful not to pierce the meat. The fat runs off and collects in the pan. Duck fat makes excellent cooking fat.

My usual choice for roast duck is to baste it in a honey glaze. Crisp skin is a trademark quality of duck.
Other ways to prepare this water fowl include duck pieces pan-seared and served medium-rare to medium. Orange duck and traditional Chinese Duck also known as Peking Duck.
I chose to make Duck with Moscato Peach Sauce served over braised kale. This sauce would work as well with chicken or turkey.
Duck Moscato Peach Sauce (550x550)

Duck with Moscato Peach Sauce #SundaySupper


  • 1-5 lb Duck
  • 2 Tablespoons Olive oil
  • 1 Tablespoon Rosemary
  • Sauce
  • 1-16 ounce bag frozen peaches, thawed
  • 1/2 cup White Moscato
  • 1/2 teaspoon Cayenne
  • 3 Tablespoons Honey
  • 1Tablespoon duck fat
  • 1/2teaspoon salt
  • 1Tablespoon rosemary
  • Braised Kale
  • 1 9-ounce bag kale
  • 1/2 cup chicken broth
  • Juice from 1 lemon
  • salt and pepper to taste


  • Cut duck in half and remove excess fat. Pierce skin with small knife cuts being careful not to cut meat.
  • Place on a rack in a shallow pan.
  • Brush with oil and sprinkle with rosemary.
  • Bake at 325 for about 2 to 21/2 hours until duck reaches 160. Periodically remove rendered fat from pan.
  • Rest duck for about 15 minutes then transfer to kale lined platter before cutting.
  • Braised kale
  • Place kale and broth in a large skillet. Bring to a boil. Cover and reduce heat. Simmer 2-3 minutes to soften. Drain. Arrange on platter. Drizzle with lemon juice, salt and pepper to taste.
  • Sauce
  • Place peaches in blender and pulse to puree. Add remaining sauce ingredients, puree. Transfer to a 2-quart saucepan. Bring to a boil and simmer for a few minutes, stirring constantly until thick and heated. Serve warm in individual side dishes.
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duck raw
Let the duck rest several minutes before cutting. Serve the sauce warm in individual side dishes for dipping.
duck cooked
Duck with Moscato Peach Sauce Platter
Try all these great Gallo Moscatos:
White Moscato is a light and refreshing sweet white. You can taste peach, honey and ripe citrus in each sip. Serve Moscato to nicely balance spicy Asian or Mexican dishes. This wine goes excellent with desserts.
Pink Moscato has the best of both Moscato worlds: delicate and light like White Moscato with hints of red berries like their red. Try substituting it for your go to pink for a nice surprize!
Red Moscato found a way to showcase citrus, peach and red berry in one wine. I especially love Red Moscato with chocolate. Chill this wine to bring out the delicate flavor profile for yourself! Like all Moscatos, it pairs well with spicy foods. It also makes a great wine for wine and cheese parties!

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 Enjoy all these delicious Moscato recipes and pairings from the Sunday Supper Group!
Cheerful Beverages:

Tempting Appetizers:

Marvelous Mains:

Delectable Desserts:

Celebrating Moscato Day on the Sunday Supper Movement Website

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Still not sure which Moscato to try first?

Gallo has a “Moscatofy Yourself” quiz that matches one of their Moscatos to your individual tastes and offers new ideas on how to mix it up the next time you want to uncork a bottle.

Head over now and MoscatofyYourself. I’m Pink! 😉

Keep the party going!

Visit Gallo Family Vineyards Moscato Day Celebration with Sunday Supper on their blog.

Gallo is also sponsoring a Celebrate Moscato Day Sweepstakes on their website! There you will find great tips for party planning, recipes and a chance to win some Gallo Goodies!

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

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39 Responses to Duck with Moscato Peach Sauce #SundaySupper

  1. Renee says:

    Such an incredible meal! I love duck and don’t see recipes for it often. I’m so glad you shared this one. Cheers!
    Renee recently posted..Donauwelle Kuchen (Danube Wave Cake) for #SundaySupperMy Profile

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  6. Nichole says:

    I would have never thought to use Moscato this way – I am in foodie lust over this one, Cindy!
    Nichole recently posted..Mixed Berry Moscato Smoothie for #SundaySupperMy Profile

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  9. Liz says:

    What an elegant, restaurant worthy entree! Bill adores duck so I’m so happy to have your outstanding recipe!

  10. What a gorgeous meal! Would really impress mom for Mother’s Day!
    Brianne @ Cupcakes & Kale Chips recently posted..Honey Walnut and Blue Cheese Shrimp for #SundaySupper with @GalloFamilyMy Profile

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  12. What an amazing recipe. I love it and it’s looks so delish!
    Jennifer @ Peanut Butter and Peppers recently posted..Moscato Mixed Berry Pie #SundaySupperMy Profile

  13. I am definitely going to soak up some dried fruit with my Moscato. Great idea. And that duck, oh my!
    Marlene @Nosh My Way recently posted..Moscato Marinated Grapes #SundaySupperMy Profile

  14. I had my first taste of duck this year and fell in love. What a gorgeous recipe and a great pairing!
    Katie @ Recipe for Perfection recently posted..Spicy Hummus with Jalapeno Cilantro Salsa Recipe | #SundaySupperMy Profile

  15. OH MY!!!! This is such a beautiful dish! I’m drooling over the crispy duck skin and the gorgeous Moscato Peach sauce!
    Valerie Cathell Clark recently posted..Light Turkey Pineapple TostadasMy Profile

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  17. This duck recipe is magnificent! Great tip about making slits in the skin.
    Betsy @ Desserts Required recently posted..Berry Peach Citrus Crisp #SundaySupperMy Profile

  18. What a beautiful meal! I really love that sauce and can’t wait to try it. I’m thinking of pairing it with pork tenderloin. Thanks for sharing, Cindy!
    Marion@LifeTastesGood recently posted..Moscato Pink Lemonade #SundaySupperMy Profile

  19. Ive never had duck. Looks like a beautiful supper!
    Gwen @SimplyHealthyFamily recently posted..Grilled Blackened Shrimp Lettuce Wraps with Moscato Fruit Salsa #SundaySupperMy Profile

  20. Shaina says:

    I want to try this sauce with shrimp or scallops…well, minus the duck fat lol
    Shaina recently posted..Whipped Yogurt and Ricotta with Figs and Honey #BrunchWeekMy Profile

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  23. What an elegant dish! It looks gorgeous!
    Serena | Serena Bakes Simply From Scratch recently posted..Sparkling Strawberry Grapefruit Moscato Punch #SundaySupperMy Profile

  24. Alida says:

    What a delicious, sophisticated dish! Moscato peach sauce sounds divine!

  25. This is a lovely dish for Mother’s Day and the Moscato is a nice bonus. Thanks for sharing with Foodie Friends Friday this weekend.
    Joanne/WineLady Cooks recently posted..Foodie Friends Friday Party 146My Profile

  26. Sweet complements duck so well. This is a genius recipe, bringing out the best in the bird.
    Dorothy at Shockingly Delicious recently posted..Lemon Leek Moscato Chicken #SundaySupperMy Profile

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