Tasting notes: Duck and Pinot are a match made in heaven. The rich duck is a perfect contrast to the delicate Pinot’s acidity. The berry sauce highlights the fruit in the Perli while providing a nice contrast to the wine’s earthier nose.

Serena's tips: Duck breast can be a challenge to find, so we call our favorite local butcher for fresh duck breasts. Remember to score the skin before cooking the duck skin-side down to ensure that some of the fat renders out.

Recipe:

• Website link
• Website address: www.foodnetwork.com/recipes/robert-irvine/duck-breast-with-berry-sauce-recipe.html

Recipe & photo courtesy of Robert Irvine, via Foodnetwork.com.