Brad Kilgore's Citrus Confit Chicken & Hollandaise | SOUS-VIDE Magazine

Ingredients

• 6-oz. chicken breast, skin on
• Maldon sea salt, to taste
• 1 lime
• 1 lemon
• 1 orange
• 1/4 garlic clove, thinly sliced
• 1/4 shallot, thinly sliced
• 1 sprig rosemary
• Oil
• Fresh dill and celery leaves, to garnish
• 4 egg yolks
• 1/2 lb. unsalted butter
• 1 tarragon sprig
• 60 g water
• 40 g red wine vinegar
• Dried tarragon
• 6 g sea salt
• 1 small sweet potato (preferably Japanese), boiled
• 2 large green asparagus shoots, raw