BATTLE CHEF BRIGADE: How to Make Tea Smoked Armarock Liver

Subtle. Smokey. Fancy AF. Tea Smoked Armarock and Battle Chef Brigade are properties of Trinket Studios.

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Flavor Dust:
1 TBL coconut charcoal
1 tsp tea leaves
2 tsp black lava sea salt (regular sea salt is fine)
1 1/2 tsp black pepper

Armarock Liver:
1 recipe flavor dust
1 duck breast, fat removed
1/2 cup strong tea
Three springs thyme
2 garlic cloves smashed

Pan sauce:
Cooking juices
1/2 cup pomegranate juice
1/2 cup low-sodium chicken broth
1/2 tsp sherry vinegar
1 TBL butter
Salt or a little bit of flavor dust to taste

Flavor Dust: Place all ingredients in a coffee grinder and pulse until pulverized. Place in a small bowl until needed.

Armarock Liver: Season duck breast with flavor dust, both sides. Place in a zip top bag with the rest of the ingredients. Cook sous vide at 136 degrees for 1 1/2 hours. Reserve cooking juices and pat the duck breast dry.

Pan Sauce: Place cooking juices, juice, broth and vinegar until it reduces to syrupy consistency. Turn off the heat and add butter. Stir in until melted and season to taste with a little flavor dust.

To serve. Cover the cooked duck breast in the rest of your flavor dust. Slice thick and serve with pan sauce.