Pairing of the Day: September 20-24, 2010
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
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