Monsieur Le Duck and The Cocktail Trading Company (CTC) joined forces to create an experimental cocktail featuring leftover duck fat from the pop-up restaurant. The finished product, the Duck À L’Orange cocktail, combines armagnac washed with smoked duck fat, orange marmalade and honey sherbet. In terms of taste, the cocktail made with repurposed ingredients is said to be sweet and savory with citrus notes. Fat washing, a technique of infusing fatty flavors into alcohol, is becoming increasingly common in the creation of savory and smoky cocktails.
The Duck À L’Orange cocktail will be officially added to the menu at Monsieur Le Duck at the beginning of March, where diners may enjoy the new drink alongside a variety of duck-based dishes like Confit Duck Leg, Duck Magret Breast or the Duck Burger.