"This is sort of a cousin to coq au vin," says Andreas Viestad, who braises duck in local Pinot Noir, along with tomatoes and grapes. Viestad likes to serve this dish "country-style"—he carves the duck at the table and returns the pieces to the pot so they can sop up the cooking juices. Here, the cooked duck is split and broiled after braising to crisp the skin. More Poultry Recipes
For Andreas Viestad's take on French coq au vin, Pinot Noir is a natural choice. Viestad doesn't have to go far for a good bottling—his farm is located on Paul Clüver's estate in South Africa's Elgin region, an up-and-coming source for this cool-climate-loving grape.