- COOK TIME: 45 Minutes
- PREP TIME: 15 Minutes
- DIFFICULTY: Easy
- SERVES: 4
Ingredients
Smoked Butter Stock
- 150g salted butter
- 100g rendered duck fat
- 2 star anise
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 10 sprigs thyme
- 1 crushed cinnamon stick
- 6 cloves of smoked garlic
- 1 bay leaf
- 2 sliced shallots
- 2 tbsp. ketchup Manis
- 200ml chicken stock
- 75g miso
- 4x duck egg yolks
- 4 slices quality sour dough
- 1 clove garlic
- 4 slices roast ham (optional)
Method
- Begin by making the smoked butter stock. Caramelise the butter in a sauce pan and add all the other ingredients. Infuse until the butter turns nut-brown. Now add the chicken stock and whisk together. Set aside to cool.
- Cook the egg yolk by lightly covering egg yolks with the smoked butter stock in small kilner jars for 45 minutes at 62 degrees in a pre-heated water bath.
- Serve the yolks on toasted sour dough bread, rubbed with a little garlic and covered with Iberico ham
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