Duck breast, simply delicious.
Duck meat consists mostly of breast and legs. The leg meat is darker and somewhat fattier than the breast meat, but unlike chicken or turkey duck breasts are dark meat. Because ducks are waterfowl, they have a layer of heat-insulating fat between the skin and the meat. Simply delicious. One good choice is boneless duck breast, grilled with the skin and fat on.
In addition to the wines mentioned in our food pairing table you might consider a Pinot Noir or a Sparkling Rosť. The wine helps cut the fat.