Duck breast was cooked at 130F for 90 min, and egg cooked 145.4F (63C) for an hour. Egg was cracked into boiling water for ~30 seconds to firm the whites. Added shiitake, pickled cabbage, scallion and made a duck stock with the duck carcass and added some dashi for more depth! You can check out the whole story on my Instagram @colewagoner
looks delicious, good work!
Very artistic presentation. Looks delicious.
I’m trying this this weekend!