Sous vide Parson’s Nose of chicken

Clean the parson’s noses, season and sauté for colour. Leave to cool, put into a vacuum bag and cook in the fusionchef sous vide water bath at 71 °C for at least 30 minutes.

Mix the parmesan, cream and egg yolks and season generously (nutmeg, salt pepper). Fill the mixture into a vacuum bag (rolled out flat) and leave in the sous vide water bath until it sets.
Wash the leek and cut into cylinders of 4 cm length. Mix 100 ml of water with salt and baking soda and put into a vacuum bag together with the leek. Cook sous vide in the fusionchef.

All ingredients can remain in the sous vide water bath for an indefinite period of time.
Bring the sake to a boil and burn off the alcohol. Roast the juniper berries, pound with a pestle, add to the sake and stir in the plant ashes.
Add olive oil to taste.

Arrangement:
Glaze the parson’s noses and the leak in butter and leek stock and arrange on a deep plate.
Carefully cut the parmesan sheet out of the vacuum bag and pour the juniper stock next to the meat. Carefully cover everything with the parmesan sheet. Use the Bunsen burner to give the sheet some colour.

Recipe courtesy of Tim Mälzer.