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Sweet, smoky, floral and a little bit gamy, the distinctive aroma of Chinese tea-smoked duck rises from the plate. But you know it's not a Chinese restaurant because the juicy pink meat rests on mashed potatoes and is garnished with a chutney of gingered pears and shiso, a piquant herb.
For the full article, check out the new issue of Wine Spectator, on newsstands June 15, 2002.
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