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Duck Hunt

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Liquor.com
Liquor.com

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Updated 12/19/21
Duck Hunt cocktail in a rocks glass, garnished with a rosemary sprig, juniper berries and caraway seeds
Image:

Liquor.com / Tim Nusog

Home cooks know that stock is a proven way to add flavor to foods, from soup to risotto. But stock can also be used in cocktails, provided you have a deft hand—or just a good recipe. Eric Rivera, the executive chef at Seattle’s The Bookstore Bar & Café, has both. He created a duck-stock-based drink that you can make at home.

Stocks-tails are a fun trick to have in your arsenal, whether you just want to repurpose some scraps from dinner or you’re looking for a hearty drink to warm you up during winter. If you’re up for it, make duck stock at home using a simple recipe from leftover bones, vegetables and herbs—plenty are available online. But if you want to save some time, you can use store-bought bone broths for all your stock-tail needs.

Dubbed the Duck Hunt, Rivera’s cocktail requires a few simple steps to get the stock just right, like adding an egg white to help filter out the particles. The strained stock is then mixed with alpine liqueur and absinthe to create an herbal and aromatic treat. Garnish with juniper, rosemary and caraway seeds, and you’ll have a unique cocktail that will seriously impress your dinner guests.

Ingredients

  • 4 1/4 ounces duck stock, strained

  • 1 tablespoon cold water

  • 1/2 ounce egg white

  • 1/4 gram Maldon sea salt

  • 1/4 gram smoked black pepper

  • 1 3/4 ounces Dolin Génépy des Alpes liqueur

  • 1 dash St. George absinthe verte

  • Garnish: rosemary sprig

  • Garnish: toasted juniper berries

  • Garnish: whole caraway seeds

Steps

  1. In a small saucepan, warm the duck stock.

  2. 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.

  3. Pour the seasoned stock, Génépy and absinthe into a rocks glass.

  4. Garnish with a rosemary sprig, toasted juniper berries and whole caraway seeds.