Recipe: Duck Breast with Porcini Mushrooms and Pink Pepper Sauce

How about a quick, easy and delicious recipe to pair with Cabernet Sauvignon? This one’s courtesy of Chef Michel Cornu of Raymond Vineyards here in the Napa Valley. Bon appetit! 

Long Island Duck Breast with Porcini Mushrooms and Pink Pepper Sauce

Cornu: “The wine’s softness, roundness and balance make it a good match for Raymond’s Generations Cab. It’s good with the sweetness and gaminess of the duck,” Another cab might be too big. It needs to be a soft cab with good acidity.”

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