Gourmet Traveller

Festive Spirits

Domain de Canton French 75

MAKES 4 // PREP 10 MINS (PLUS INFUSING)

We’ve given the classic French 75 a festive and refreshing twist with the addition of fragrant and heady ginger.

30 ml Domain de Canton (French ginger liqueur)

30 ml Australian gin

1½ tbsp light agave syrup

2 tsp finely grated ginger

1 tsp lemon juice Chilled Champagne,

to top Lemon twists and crystallised ginger, to serve

1 Combine liqueur, gin, agave syrup, ginger and lemon juice in a jug and stir to combine. Refrigerate to chill and infuse (1 hour).

2 Half fill a cocktail shaker with ice. Strain cocktail mixture through a fine sieve into shaker; shake vigorously until well chilled. Strain among four Champagne coupes; top with Champagne to fill and garnish with a lemon twist and crystallised ginger.

Duck parfait with brandy cherries

SERVES 8-10 AS A SNACK // PREP 2 HRS // COOK 1 HR (PLUS COOLING)

Brandy lives up to its repulation for adding depth of flavour here. We’ve used it in two ways: boozing up cherries and spiking duck parfait, served on a buttery sable biscuit. All elements can be prepped ahead ready to assemble on the day.

Micro herbs, to serve (we used bull’s blood)

BRANDY CHERRIES

475 ml brandy

165 gm (¾ cup) brown sugar

90 gm (¼ cup) glucose syrup

1 star anise

½ cinnamon quill

550 gm cherries, pitted, halved

DUCK PARFAIT

1 tbsp vegetable oil

1 golden shallot, thinly sliced

1 garlic clove, crushed

1½ tbsp lemon thyme leaves

450 gm duck livers, trimmed

100 ml double cream

2 tbsp brandy

1 egg

60 gm cold unsalted butter, cubed

SABLE BISCUIT

170 gm plain flour, sifted

100 gm almond flour

80 gm pure icing sugar, sifted

150 gm cold unsalted butter, cubed

1 egg, lightly beaten

2 tsp lemon thyme leaves

1 For brandy cherries, combine all ingredients except cherries in a saucepan; bring to the boil. Cook, stirring, until sugar dissolves and flavour develops (5 minutes). Add cherries; reduce heat to low and cook, stirring occasionally, until just tender (2 minutes).

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