Braised eight treasures duck is a dish that demonstrates the skill, imagination and complexity of Chinese cuisine. The humble duck is anything but humble in this preparation; the luscious bird is transformed into a vast, multitextured canvas of flavours.
Each of the ingredients in the stuffing lends a unique aspect that not only meshes with the dish, but extends it as well. The long braising time renders out the duck fat, which is then soaked up by the stuffing. Thus, the best wine to pair with this delicious dish needs to have a lot going for it - this is not the time to serve something light and pretty.
Tenuta Trerose Vino Nobile di Montepulciano 2004, Tuscany, Italy
Tasting this 2004 Tuscan wine should be compulsory for wine lovers. It comes after a succession of mediocre vintages in 2000, when Tuscan winemakers were getting a little heavy handed with their grapes. This philosophy matched well for the relatively gentle Vino Nobile. It's stunning value - and best to stock up now because no one knows when a great vintage will come along again. Available for HK$230 from Valdivia (tel: 2555 7431)
Tignanello 2005, Tuscany, Italy
This is the wine that started the 'super Tuscan' craze. It may well be my imagination or fading memory, but Tignanello has, in general, become much softer and easier to taste than bottles from the early days.