Slow-Confit Chicken Thigh with Duck Fat Bearnaise and Cured Yolk

Season the chicken thighs generously with sea salt. Place them snuggly inside the slow cooker and pour the duck fat over them until completely submerged. Cover and cook on Low for 5 hours until the meat is extremely tender. Carefully remove the chicken thighs from the fat and drain. Heat a dry cast-iron skillet over medium-high heat and sear the thighs skin-side down for 3 to 4 minutes until the skin is deeply caramelized and crispy.

In a narrow, high-sided beaker, combine the fresh egg yolks, warm chicken bone broth, and sea salt. Insert an immersion blender and begin processing. Slowly drizzle in 60ml of the warm duck fat extracted from the slow cooker, lifting the blender gradually to form a thick, glossy, warm emulsion.

Using a microplane, finely grate a pre-prepared, salt-cured egg yolk into a light, fluffy powder.

Spoon a wide circle of the warm duck fat emulsion onto the center of two warmed plates. Rest the crispy confit chicken thigh directly on top of the emulsion. Rain the grated cured egg yolk over the entire dish and finish with a pinch of flaky sea salt.