Duck Egg-Yolk Cooked Sous Vide in Burnt Butter and Miso, served ‘On Toast’ | Recipe by sousvidetools
Duck egg-yolk cooked sous vide in burnt butter and miso, served on toast. Perfectly crafted with our chef's recipe for a luxurious taste experience. sousvidetools.com
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Cooking tools:
- Sous vide circulator
- Mason jar
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Stove
- Toaster
- Pot
- Plate
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)
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