Duck egg custard with bacon, smoked salmon, dill, caviar, and sherry.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Henkelman and Front of the House.
Duck Egg Custard
INGREDIENTS
- 600 grams Cream
- 160 grams Yolks
- 3 grams Salt
METHOD
- Heat cream just to scolding point or 158 F and incorporate into yolks and salt tempering slowly.
- Strain and rest for 30 minutes.
- Place into a vacuum seal bag under liquid control function and sous vide for 1 hour at 175 f.
- Pour into sanitized (light boil) hollowed egg shells for presentation and into refrigeration to set and chill.
- Garnish with Smoked Salmon, bacon, dill, caviar, and sherry vinegar.
