By Chef Mikel Anthony, Chef's Roll Test Kitchen

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Duck egg custard_yolks.jpg
Ingredients and method of prep

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Heat the cream (600 grams) just to scalding point or 70 ºC and incorporate into 160 grams of yolks and 3 grams of salt tempering slowly. Strain and rest for 30 minutes. Pour into a vacuum bag and vacuum seal under liquid control function. Then sous vide for 1 hour at 80 ºC. Pour into sanitized (light boil) hallowed egg shells for presentation and into refrigeration to set and chill.

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Chef Mikel Anthony uses a xxx zex Boxer 35 vacuum packaging machine in his Test Kitchen. Read more on this table-top model and related chamber machines. The next episode has been scheduled for Tuesday October 15th. So stay tuned!

Boxer 35 ACS.jpg

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Basic model, full options available

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Boxer 52 ACS.jpg

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Large table-top with 2 x 410 mm seal bars

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Marlin 52 ACS.jpg

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2 seal bars of 520 mm and a 63 m³/h pump

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