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Duck Cutlets with Pinot Noir

Chef Gary Danko, Restaurant Gary Danko, San Francisco
Owen Dugan
Issue: February 28, 2011

One of the most eloquent Perfect Match chefs yet, Gary Danko spoke at length about marrying wine and food. This is not surprising from a chef whose restaurant holds our Grand Award, but it also reflects his background. After working in restaurants and receiving formal training, his cooking showed that food and wine is as integrated halves of fine dining. But that does not necessarily mean complicated. Danko's duck with orange is simple, but reflects the careful balance of classic cooking. Wine Spectator features editor Owen Dugan explains.

For the full article, check out the new issue of Wine Spectator, on newsstands February 1, 2011.

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