Name: Hickory-Smoked Duck Egg Yolk with Fermented Black Trumpet Duxelles, Candied Salsify Root, and Pine Needle Emulsion
Prep time: 45 min
Cook time: 45 min
Total time: 2 h
Yield: 4 servings
Cuisine: Modernist
Ingredients: 6 large duck eggs (yields 4-5 perfect yolks, with spares); 20g (approx. 1 tbsp) fine sea salt, for curing yolks; 20g (approx. 1 tbsp) granulated sugar, for curing yolks; 50g (approx. 1/2 cup) hickory wood chips, for smoking; 100g (3.5 oz) rehydrated fermented black trumpet mushrooms (or rehydrated dried, then treated); 1 small shallot (approx. 30g), very finely minced; 1 small clove garlic (approx. 5g), minced to a paste; 15g (1 tbsp) unsalted butter; 15ml (1 tbsp) extra virgin olive oil; 1 sprig fresh thyme, finely minced; 5ml (1 tsp) sherry vinegar; Freshly ground black pepper, to taste; 200g (approx. 2-3 medium) salsify roots; 100g (approx. 1/2 cup) granulated sugar, for candying salsify; 100ml (approx. 1/3 cup + 1 tbsp) water, for candying salsify; 30g (approx. 1/2 cup lightly packed) fresh, edible pine needles (e.g., Eastern White Pine, Scotch Pine - *ensure non-toxic*); 100ml (approx. 1/3 cup + 1 tbsp) neutral-flavored oil (e.g., grapeseed, canola); 50ml (approx. 3 tbsp + 1 tsp) ice water; 0.5g (approx. 1/8 tsp) xanthan gum, food-grade; Fine sea salt, to taste, for emulsion; 4 small sprigs fresh dill, for garnish

Magic Sous

Hickory-Smoked Duck Egg Yolk with Fermented Black Trumpet Duxelles, Candied Salsify Root, and Pine Needle Emulsion — Magic Sous