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 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. -- source link
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