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SLIDESHOWS: Perfect Pairings


Duck with Miso-Almond Butter

The Dish: After experimenting with miso paste and flavorful Spanish marcona almonds, Stephanie Izard created a delectable nutty-sweet butter that she serves with meaty seared duck breasts.
The Wine: A subtly spicy Gewürztraminer: 2006 Tramin Nassbaumer Alto Adige.

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