Aigamo Umeshu Yaki, $25 | Shuhei Japanese Cuisine and Sushi Bar
In Japan, duck finds its way into sauces or udon noodle bowls, while plum wine is a popular drink. But at Shuhei, chef and owner Hiroshi Tsuji wanted to combine the two in an entree. Long Island, New York, duck gets rubbed with oranges before roasting for five hours. The plum wine, ordered from Japan, is reduced with berries for a sauce that adds a burst of fruity sweetness to the savory dish. "Usually people who want to eat the duck make a reservation and request it," Tsuji says. "We order the duck fresh, and we make that special."
23360 Chagrin Blvd., Beachwood, 216-464-1720, shuheirestaurant.com