Smoked Tea Duck
There’s nothing like authentic tea-smoked duck, but the smoking process can overwhelm many home kitchens. Enter “smoked tea
duck”—using lapsang souchong tea and uncooked rice to make a smoky, crispy crust for duck breast, which is then pan-fried
in its own fat.
Recipe: Smoked Tea Duck
Pair with: Pinot Noir. Duck and Pinot Noir make a special match, with the wine’s tart berry and cherry fruit working as foil for the meat. The tea here is meant to pull out the black tea in the wine. Recommended bottle: Hahn Winery 2011 Pinot Noir (California).