Step aside chicken, it’s time for duck to shine. From July 1 to 31, the Cloudy Bay Pinot and Duck Trail will be showcasing the versatile bird in a culinary setting, paired with an ample glass of heady pinot noir. Four of Brisbane’s finest restaurants have signed on to offer their best duck-based dish to complement the flavours of the Cloudy Bay Pinot 2013.

The trail will see a range of interpretations of duck being plated up for salivating patrons. First, stop by Vintaged Bar + Grill for some confit of duck leg, potato puree, slow roasted baby vine tomatoes and sour cherry jus, while Sake on Eagle Street will be cooking up Clementine teriyaki duck. Gambaro’s on Caxton Street will plate up confit duck leg with braised lentils and roasted eschallots and Gerard’s Bar will round out the four with free range duck ‘fresenjan’ in saffron, pomegranate and walnut sauce. Head to the Cloudy Bay Pinot and Duck Trail website for more information on each meal and booking details.