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

Ingredients

• 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)