A Perfect Match: Pairing Duck Breast with Red Burgundy

Searing duck breast isn't hard to master, as shown in this dish from chef Jim Palmeri of Award of Excellence winner Mohonk Mountain House. Wine Spectator's Hilary Sims explains why a lively Pinot Noir is the way to go for this easy, elegant meal.

Tags: Pairing, Recipes, Top Chefs, Restaurants, Restaurant Awards

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