SLIDESHOWS: Cooking with Red Wine

Fennel-Scented Duck Breasts with Pinot Noir Sauce

Chef Andy Arndt creates the menus for all the restaurants at the Ojai Valley Inn & Spa, in California, which recently underwent a $70 million renovation. For this dish at the resort's casual Oak Grill, he combines naturally fruity Pinot Noir with a bit of honey to make a lightly sweet sauce—a lovely accompaniment to these crispy-skinned duck breasts.

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