Duck Hunt
Ingredients
- 4.3 ounces duck stock
- 1 tablespoon water
- 0.5 ounce egg white
- 0.3 gram sea salt
- 0.3 gram black pepper
- 1.8 ounces Dolin Génépy des Alpes liqueur
- 1 dash absinthe
- rosemary sprig
- juniper berries
- caraway seeds
Method
In a small saucepan, warm the duck stock. In a small bowl, combine the egg white and cold water, then stir that mixture into the warm stock. Bring to a simmer. Remove pan from heat and let stand for 5 minutes. (As the egg white cooks, it will coagulate and trap fine particles from the stock.) Pour the stock through cheesecloth into a small, clean bowl to strain out the particles and egg white. Add the salt and smoked pepper. Pour the seasoned stock, Génépy and absinthe into a rocks glass. Garnish with a rosemary sprig, toasted juniper berries and whole caraway seeds.