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Pairing of the Day: September 20-24, 2010

Slide 2 of 5

Sugar-and-Spice Skillet-Roasted Duck Breasts

Inspired by Behroush Sharifi's spices and by tagine blends from Morocco, New Orleans chef John Besh of Restaurant August created a flavoring mix of cinnamon, star anise, black pepper and sugar to sprinkle on the duck breasts. The spices provide terrific aromas, while the sugar gives the meat a burnished crust in under 10 minutes of cooking.

Pairing: An Oregon Pinot Noir: 2007 Stoller JV Estate or 2007 WillaKenzie Estate Thibaud's Cuvée

slideshow  More Duck Recipes

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.