Duck, papia in Greek, is a special treat usually reserved for holidays or hunters. This simple recipe marries one of the world’s richest meats with a tannic Greek red wine, Xinomavro, typically from Naoussa and other areas in Northern Greece. The wine is a beautiful counterbalance to the richness of the duck. I’d suggest a glass or two to pair with this luscious meal, too.
As for the accompanying creamy cornmeal, also called bobota in Greek, was a true “peasant” food, cooked in country kitchens all over the north, either as a cream, which Greek call boulenta, bolenta or katsamaki, or as a topping for myriad savory greens pies. It makes for a delicious combination with the duck, elegant and comforting all at once.