Make A Razor, A Shiny Knife’s Pernod Absinthe Roasted Duck by Daniel Castaño


Ever since the Green Fairy was re-legalized in 2007, absinthe cocktails have started cropping up everywhere. But the spirit is not just for imbibing. Cooking with absinthe can add kick to your food and is sure to drive your taste buds absolutely mad (with delight). Daniel Castaño of the popular supper club A Razor, A Shiny Knife shares his recipe for Pernod Absinthe Roasted Duck.

“Having grown up in South America — Colombia to be specific — I am very fond of the anise flavor of Pernod Absinthe. Aguardiente, which is the Colombian national spirit by choice, has similar anise notes,” he says. “I find that cooking with Pernod Absinthe is a great way to add these undertones to any dish one prepares. One thing to keep in mind when cooking with absinthe is that the alcohol percentage is much higher than ordinary spirits. This affects the yield of the flamed ingredient, and the taste is much stronger, as well.”

A Razor, A Shiny Knife’s Pernod Absinthe Roasted Duck


1 duck
1 bunch lavender
1 cup Pernod Absinthe
1 cup sugar
1 cup water
5 gelatin sheets
salt and pepper, to taste

Season the duck with salt and pepper, and stuff the cavity with lavender. In an oven preheated to 350 degrees F, roast for 55 minutes or until done. In a saucepan over high heat, flame the alcohol out of the absinthe. Add the sugar and water, and bring to a boil. Reduce to taste, then add the gelatin. Let the mixture cool until thick.

(Optionally, you can add green food coloring.)

Glaze duck with the gelatin mixture, and flame the cavity before serving so it smokes.