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).