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Pairing of the Day: July 5-8, 2011

Slide 3 of 4

Dry-Aged Duck Breasts with Golden Beet Panzanella

Chef Paul Kahan of The Publican in Chicago has a great trick for heightening the flavor of duck breasts: He ages them on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.

Pairing: Belgian-style golden ale: Goose Island Golden Jet or Jolly Pumpkin Oro de Calabaza.

slideshow  More Terrific Duck Recipes

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