Pastis

Provençal anise-and-liquorice spirit diluted with ice-cold water until it turns a cloudy golden, the spirit of Marseille.

Ingredients

• 600g duck legs
• 400g puff pastry
• a handful of sliced leeks
• a pinch of fresh thyme
• 2 tbsp unsalted butter
• 200g pearl onions
• a handful of fresh chervil, chopped
• lemon zest, for serving
• 1 cup dry white wine
• 1/2 tsp grated nutmeg

Instructions

1. 1

   Combine the brioche and dry red wine in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the herbes de Provence and unsalted butter, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with cognac, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with tarragon just before serving.

💡 Tips