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
Flavor Dust: Place all ingredients in a coffee grinder and pulse until pulverized. Place in a small bowl until needed.
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.
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.
To serve. Cover the cooked duck breast in the rest of your flavor dust. Slice thick and serve with pan sauce.