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Magazine Archives: Oct. 15, 2018

Duck Breast with Red Burgundy

Hilary Sims
Issue: October 15, 2018

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.

For the full article, check out the new issue of Wine Spectator, on newsstands September 11, 2018.

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