Braised Duck with Pinot Noir, Cherry Tomatoes and Grapes
"This is sort of a cousin to coq au vin," says Andreas Viestad, who braises duck in local Pinot Noir, along with tomatoes and grapes. Viestad likes to serve this dish "country-style"—he carves the duck at the table and returns the pieces to the pot so they can sop up the cooking juices. Here, the cooked duck is split and broiled after braising to crisp the skin.
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