6-oz. chicken breast, skin on
Maldon sea salt, to taste
1/4 garlic clove, thinly sliced
1/4 shallot, thinly sliced
1 sprig rosemary
Fresh dill and celery leaves, to garnish
4 egg yolks
1/2 lb. unsalted butter
1 tarragon sprig
60 g water
40 g red wine vinegar
6 g sea salt
1 small sweet potato (preferably Japanese), boiled
2 large green asparagus shoots, raw
Prepping time: 10 minutes / Cooking time: 1 hour / Sous vide cooking time: 1 hour
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