Duck Fat Sazerac

Name: Duck Fat Sazerac
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 1
Cuisine: Global
Ingredients: 2 dashes Peychauds bitters; 43 grams rendered duck fat; 57 grams duck fat infused rye; 1 serving Lemon twist; 750 mLs rye; 1 barspoon simple syrup

Need a dairy free main course? Duck Fat Sazerac could be a tremendous recipe to try. This recipe serves 1. One portion of this dish contains approximately 105g of protein, 119g of fat, and a total of 3319 calories. Head to the store and pick up barspoon simple syrup, rendered duck fat, lemon twist, and a few other things to make it today. To use up the bitters you could follow this main course with the A Sneak Peek of Episode 2 MasterChef Australia Season 6 & My Dairy Free Lemon, Lime & Bitters Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 24 hours.

Instructions

To make the duck fat infused rye: combine the rye and duck fat in a glass container that will fit in your freezer.

Ingredients you will need

Duck Fat

Rye

Let infuse at room temperature for 12 hours, then freeze overnight. In the morning, white globs of fat will be floating on top. Strain the rye through a chinois or cheesecloth and reseal for later use.

Ingredients you will need

Rye

Equipment you will use

Cheesecloth

Fill a mixing glass with ice.

Ingredients you will need

Ice

Add duck fat infused rye, bitters, and simple syrup. Stir until well chilled, about 15 seconds.

Ingredients you will need

Simple Syrup

Duck Fat

Bitters

Rye

Rinse a chilled old fashioned glass with absinthe and discard excess. Strain rye mixture into glass.

Ingredients you will need

Absinthe

Rye

Using a match, light the lemon peel over the glass while squeezing it to release citrus oil. Drop the lemon peel into the glass and serve straight up.

Ingredients you will need

Lemon Peel