London pop-up restaurant Monsieur Le Duck has teamed up with The Cocktail Trading Company (CTC) to create a cocktail using duck fat.
Created by CTC co-owner Andy Mil, Duck À L’Orange features armagnac washed with smoked duck fat, orange marmalade and honey sherbet.
Having become a huge trend in the cocktail world in recent years, fat washing alcohol is a simple yet effective way to infuse alcohol with rich fat-based savoury flavour.
Created using the left-over fat from the restaurant, the new, sustainable cocktail is described as a “delicious balance of savoury, sweet and citrus”.
The new cocktail has been designed to accompany Monsieur Le Duck’s duck-based menu, which includes duck three ways, a choice of Confit Duck Leg, Duck Magret Breast or Duck Burger served with chips and a mixed leaf salad, the Le Grand Jeu sharing plate and seasonal French vegetable tarts for vegetarians and vegans.
The Duck À L’Orange cocktail will be served at Monsieur Le Duck from March 1 onwards.