Duck Fat Adds a New Dimension to a Classic Sazerac at NOLA's Bayou Bar

The next time you work through your checklist during a whole-animal butchery project, be sure to not only hang onto the fat for the fryer, but also for your next dark-spirit cocktail. At Bayou Bar in New Orleans, Bartender Jamie Pulford uses duck fat to wash the rye whiskey for a classic Sazerac. “We use a method known as fat-...