jammycooks: Subtle. Smokey. Fancy AF. Watch it in action here. Flavor Dust: 1 TBL coconut charcoal

jammycooks:

Subtle. Smokey. Fancy AF. Watch it in action here.

Flavor Dust:

• 1 TBL coconut charcoal
  
• 1 tsp tea leaves
  
• 2 tsp black lava sea salt (regular sea salt is fine)
  
• 1 ½ tsp black pepper
  

Armarock Liver:

• 1 recipe flavor dust
  
• 1 duck breast, fat removed
  
• ½ cup strong tea
  
• Three springs thyme
  
• 2 garlic cloves, smashed
  

Pan sauce:

• Cooking juices
  
• ½ cup pomegranate juice
  
• ½ cup low-sodium chicken broth
  
• ½ tsp sherry vinegar
  
• 1 TBL butter
  
• Salt or a little bit of flavor dust to taste
  

1. Flavor Dust: Place all ingredients in a coffee grinder and pulse until pulverized. Place in a small bowl until needed.
   
2. Armarock Liver: Season duck breast with flavor dust, both sides. Place in a zip top bag with the rest of the ingredients. Cook sous vide at 136 degrees for 1 ½ hours. Reserve cooking juices and pat the duck breast dry.
   
3. Pan Sauce: Place cooking juices, juice, broth and vinegar until it reduces to syrupy consistency. Turn off the heat and add butter. Stir in until melted and season to taste with a little flavor dust.
   
4. To serve. Cover the cooked duck breast in the rest of your flavor dust. Slice thick and serve with pan sauce.