Tea-Smoked Duck
Best wine varietals
Barbera
Barbera's bright acidity cuts through the rich, smoky duck flavors.
Cabernet Franc
Cabernet Franc offers herbal notes that complement the tea-smoked profile.
Blend
Blend wines provide complexity and balance to the smoky and savory dish.
Brut Champagne
Brut Champagne's bubbles and acidity refresh the palate with smoky richness.
Best cocktails with this
Coupe • Medium • 5 min
smoke + acid — complements the duck's smoke while lemon and honey cut the fat (smoke/acid/sweet).
Coupe • Medium • 5 min
smoke/acid/bitter — peaty Islay cuts through duck fat, bright citrus lifts the palate
Cocktail Glass • Medium • 5 min
smoke + herbal — peated whiskey adds smoke resonance; gin keeps it crisp to balance richness (smoke/herbal/acid).
Rocks Glass • Medium • 10 min
smoke/herbal/acid — mint + lemon refreshes while Islay smoke complements tea-smoke
Rocks glass • Medium • 10 min
smoke + bitter/sweet — smoked Old Fashioned amplifies char and mahogany notes; bitters and sugar tame fattiness (smoke/bitter/sweet).
Julep cup • Medium • 10 min
smoke/herbal/sweet — mint and gentle sweetness contrast rich, smoky duck
Coupe • Medium • 5 min
smoke + acid/sweet — Scotch sour echoes smoky profile, lemon honey lift and cut richness (smoke/acid/sweet).
Coupe glass • Medium • 5 min
bitter/acid/fat — amaro bitterness and lemon balance richness and smoky notes
Old Fashioned • Medium • 5 min
bitter + sweet + herbal — Negroni's bitterness and Campari's orange peel cut fat; honey softens edges (bitter/sweet/herbal).
Wine Glass • Easy • 5 min
bubbles + bitter + sweet — Aperol Spritz brings effervescence to cleanse palate; light bitterness and honey add complexity (bubbles/bitter/sweet).
Coupe • Medium • 5 min
bitter/acid/smoke — tequila and bitters add savory/woody depth to match duck's smoke