Duck Egg-Yolk Cooked Sous Vide in Burnt Butter and Miso, served ‘On Toast’ | Recipe by sousvidetools.com

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Duck Egg-Yolk Cooked Sous Vide in Burnt Butter and Miso, served ‘On Toast’

Duck Egg-Yolk Cooked Sous Vide in Burnt Butter and Miso, served ‘On Toast’ Recipes Duck, Egg-Yolk , Butter ,Miso, Toast’ ,umami , breakfast , tapas , snack , rich , modern british , english , japenese ,
  • COOK TIME: 45 Minutes
  • PREP TIME: 15 Minutes
  • DIFFICULTY: Easy
  • SERVES: 4

Ingredients

Smoked Butter Stock

  • 150g salted butter
  • 100g rendered duck fat
  • 2 star anise
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 10 sprigs thyme
  • 1 crushed cinnamon stick
  • 6 cloves of smoked garlic
  • 1 bay leaf
  • 2 sliced shallots
  • 2 tbsp. ketchup Manis
  • 200ml chicken stock
  • 75g miso

 

  • 4x duck egg yolks
  • 4 slices quality sour dough
  • 1 clove garlic
  • 4 slices roast ham (optional)

Equipment

Method

  1. Begin by making the smoked butter stock. Caramelise the butter in a sauce pan and add all the other ingredients. Infuse until the butter turns nut-brown. Now add the chicken stock and whisk together. Set aside to cool.
  2. Cook the egg yolk by lightly covering egg yolks with the smoked butter stock in small kilner jars for 45 minutes at 62 degrees in a pre-heated water bath.
  3. Serve the yolks on toasted sour dough bread, rubbed with a little garlic and covered with Iberico ham
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