The new restaurant did not want to waste its surplus of duck fat.
Monsieur Le Duck has launched it first duck-fat washed Armagnac.
The London restaurant creating the new drink using Chateau de Laubade Signature VS Bas Armagnac and room temperature duck fat, mixing the two together before freezing to take out the solidified fat.
Monsieur Le Duck says this resulted with the drink having a “sweet marzipan quality, which wonderfully compliments the Armagnac flavour.”
The launch of the new Armagnac coincides with the opening of its new cocktail bar named The Duck Nest.
“We have a surplus of duck fat and as it is a fantastic ingredient, we do not like to waste it and like to find inventive ways of using it (as we do in our duck fat butter). The Armagnac idea came up in conversation and we thought it would be a fun thing to do. We didn't expect it would taste quite so good,” owner Richard Humphreys said.
After a six-month stint as a pop up, Monsieur Le Duck last June in Clerkenwell.
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