Duck Duck Goose Recipe
bourbon fat washed with foie gras, sweet vermouth, pear, prune saline, bitters. A duck goes for a wander in central park.
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Ingredients
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Cocktail Ingredients
Method
Cocktail Preparation
Fat Washing the Bourbon
In a small saucepan, combine the duck fat and foie gras over low heat until melted. Let the mixture cool slightly, then combine with bourbon in a jar. Seal the jar and refrigerate for at least 4 hours or overnight.
Strain and Chill
After chilling, remove the jar from the refrigerator and strain the bourbon through a fine-mesh sieve or coffee filter to remove the solidified fat and foie gras remnants.
Mixing the Cocktail
In a shaker, combine 2 oz of the fat-washed bourbon, 1 oz of sweet vermouth, 1 oz of pear puree, 0.5 oz of prune saline, and 2 dashes of bitters. Add ice to the shaker and shake well until chilled.
Serve
Strain the mixture into a chilled coupe or cocktail glass. Garnish with a fresh slice of pear and serve immediately.