Sips, Sights, & Spices

Margarita, anyone? The perfect warm-up before we dive into the real star of the night: succulent duck breast lacquered in a glossy Cointreau glaze, its bright citrus cutting through all that glorious richness. With that, a trio of caramelized winter veggies! Together? A cold-weather symphony of zingy citrus, cozy textures, and deep seasonal comfort… best enjoyed with a drink in hand and zero restraint.

Unicum is Hungary’s most iconic herbal liqueur. For this recipe, I’ll be using Unicum Szilva, the plum-kissed jewel of the Unicum family, whose dark, velvety sweetness brings a quiet depth to winter dishes. With it, I’ll be making Roasted Duck Legs with Red Wine Unicum Jus, Plum Compote & Parsnip Purée - a plate where richness, fruit, and earth meet so gracefully it almost feels like a little opera unfolding in the kitchen.

Tokaji is Hungary’s magical wine region where grapes get politely zapped by “noble rot” and somehow turn into liquid dessert with subtle acidity. From the renowned Aszú to the quietly brilliant Fordítás, these wines balance sweetness and brightness with effortless poise. When paired with rich duck rillettes or pâtés, their layered flavours seem to greet one another with a refined, joyful flourish.