Roast Duck with Orange sauce and what knid of wine?

[janrob]

I think the board is showing their bias for red wines here. Red or white should be your choice. My first reaction would be an Alsatian Pinot Gris. It's soft enough to balance the slight sweetness in the sauce, unoaked, and it's flavourings often include citrus and orange peel notes.Innkeepers suggestion of a Saumur-Champigny is right on, although it might be easier to find better quality Chinon or failing that,Bourgueil. Light, like Pinot Noir, but with a nicer herbal complexity, and less secondary qualities to distract from the delicate flavourings of the dish.
Now I know why I never post here. My mouth is beginning to water. Hope you enjoy your meal.