Food and Wine

Duck breast

Sautéed/grilled duck breast was originally a specialty of southwest France, the home of foie gras. Not surprisingly, the red wines from that area (Médoc, Pomerol, Madiran, Corbières, etc.) are the classic pairing. Nowadays, choice is determined by the sauce, though a structured, medium-to-full-bodied red is usually best. California cabernet sauvignon can make a stunning match, especially with grilled breast. --Craig Schweickert