He even suggests music and wine accompaniments. What better way to spend a winter's evening? Go on... get to it. It would be wrong not to. Warning: Post may leave you salivating. Have Pinot on hand before continuing...... Duck curry and pinot noir -- about as good as it gets when it comes to a harmonious food and wine pairings.  We have served up this dish to numerous visiting wine and food writers, indeed not long ago to legendary wine author and columnist for Wine Spectator, Matt Kramer, who complimented, "Really, the best we've ever had--by far." This dish evolved through two actualities. Firstly, the fact that every time we had Thai Red Duck Curry in a restaurant you had to search for the duck, invariably miserable, chewy, fatty pieces that were clearly motivated by food cost rather than flavour or pleasure. Secondly, we are constantly entertaining pinot noir producers and clearly duck is totally synergistic with pinot noir, and duck curry palate invigorating and all encompassing to the senses. Like all good recipes (and pinots), there is always a secret component or method that the chef will inadvertently not tell you; in this case, it depends on whether you use curry paste or powder. Making your own curry paste is time consuming but rewarding if you have the motivation to do it. This dish is based on Malay Nonya curry instead of Thai red curry and has a yellow, mustard-like colour, rather than reddish-brown. In terms of convenience and