Duck Breast with Red Burgundy

Duck Breast with Red Burgundy
From the Oct 15, 2018, issue

Duck may seem fancy, but it's not actually that hard to cook. Jim Palmeri, executive chef of Wine Spectator Award of Excellence winner Mohonk Mountain House in New Paltz, N.Y., shares some duck-searing tips for the home cook, along with his easy, nine-ingredient recipe for an elegant autumn dinner that’s just right alongside a bottle of red Burgundy.

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