Blend
Blend wines offer complexity to match the rich, savory flavors of Peking Duck.
Brut Champagne
Brut Champagne's acidity and bubbles cut through the duck's fatty skin.
Cabernet Sauvignon
Cabernet Sauvignon's bold tannins complement the duck's rich meat.
Pinot Noir
Pinot Noir's light body and red fruit balance the sweet and savory duck sauce.
Cocktail Glass • Medium • 5 min
acid, fat-cutting, bright citrus — cleanses rich skin and matches sweet-savory hoisin
Highball glass • Easy • 5 min
bubbles, citrus, mild spirit — carbonation and lemon cut fat and refresh palate
Cocktail glass • Medium • 10 min
sweet, acid, floral, exotic—complements Hoisin and scallions
Cocktail Glass • Easy • 5 min
acid, sweet — lemon acidity lifts fat, delicate sweetness echoes plum/hoisin
Highball glass • Medium • 5 min
acid, bubbles, bitter-citrus—refreshing with rich duck
Cocktail glass • Medium • 5 min
sweet, bitter, oak — aged rum and bitters complement roasted/umami notes of duck
Punch bowl • Medium • 15 min
herbal, acid, light sweetness — lemon and mint provide freshness to fatty, rich duck