By Chef Mikel Anthony, Chef's Roll Test Kitchen

Duck egg custard

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Duck egg custard_yolks.jpg
Ingredients and method of prep


Heat the cream (600 grams) just to scalding point or 158 ºF and incorporate into 160 grams of yolks and 3 grams of salt tempering slowly. Strain and rest for 30 minutes. Place into a vacuum bag and seal under liquid control function. Then sous vide for 1 hour at 175 ºF. Pour into sanitized (light boil) hallowed egg shells for presentation and into refrigeration to set and chill.

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On plate

Garnish with smoked salmon, bacon, dill, caviar and sherry vinegar

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Henkelman recommends

Chef Mikel Anthony uses a Henkelman Boxer 35 vacuum sealer in his Test Kitchen. Read more on this model and related chamber sealers. The next episode has been scheduled for Tuesday October 15th. So stay tuned!