Duck Egg Brouilléswith Baguette Bâtonnets and Parmesan Foam

For the Parmesan Foam:

1. Cool the melted butter to room temperature.
2. Add the butter, garlic, milk, Parmesan, salt, and pepper to a sous-vide pouch. Seal and cook at 167°F (75°C) for 30 minutes.
3. Remove pouch from the water bath and shake vigorously. Open the pouch and pour contents into a mixing bowl, then season with salt and pepper to taste.
4. Add the lecithin and use a hand blender or whisk to mix well until foamy.

For the Baguette Bâtonnets:

1. Slice the baguette into bâtonnets, approximately one-half-inch-thick and three-inch-long rectangles.
2. Brush all sides with melted butter or oil. Sprinkle with salt and pepper.
3. Bake at 350°F for 10 minutes or until golden brown, then cool until ready to serve.

For the Duck Egg Brouillés:

1. Crack open the duck eggs, focusing on cracking toward the top of the egg so as to retain an intact egg shell for serving. Separate the eggs, then place the empty egg shells into boiling water for 30 seconds to sterilize. Dry and reserve.
2. Whisk the eggs, truffle salt, and pepper for one minute.
3. Transfer beaten egg mixture into a sous-vide pouch, add butter, and seal. Cook at 159.8°F (71°C) for one hour.
4. Once the eggs are done, remove and shake the contents.

To Serve:

1. Open the sous vide pouch and carefully spoon eggs into the sterilized shells.
2. Top with Parmesan foam and garnish with truffles or fresh herbs.
3. Serve with toasted baguette sticks.

Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Spring/Summer 2018.