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
- 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.
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