Confit Chicken Thigh, Dirty Farro, Sunny Egg, Black Garlic, and Herb Sauce

METHOD:

For the Confit Chicken Thigh:
Combine the salt and sugar in a small plastic container. Add the chicken thighs, toss to coat and cure for 1 day. Preheat oven to 250°F. Remove chicken from cure, rinse, and pat dry. Add chicken thighs to a small roasting pan, cover with duck fat, and cook until tender, about 3 hours. Remove from oven and cool slightly. Remove bones from thighs while still warm; return the chicken to the fat and cool overnight.

For the Black Garlic Sauce:
In a saucepot, heat canola oil over medium heat. Sweat shallot until translucent, add cider vinegar and syrup, and reduce to a loose glaze. Add the black garlic, cream, and stock; heat gently until the garlic is soft. Season with salt and pepper. Pour the mixture into a blender, and purée until completely smooth.

For the Dirty Farro:
In a frying pan, heat the canola oil over medium-high heat. Sweat the shallot and garlic, until fragrant. Add the duck heart to sear quickly; then add faro, mirepoix, mustard, and duck liver mousse. Heat through and season with lemon juice, salt, and pepper. Stir in butter.

For the Herb Sauce:
In a small bowl, mix together the herbs, oil, vinegar, and lemon juice to form a sharply acidic, broken vinaigrette.

To Assemble and Serve:
Preheat oven to 350°F. Heat a frying pan on high. Remove a Confit Chicken Thigh and crisp skin for 2 to 3 minutes. Flip and heat through in the oven for another 3 to 4 minutes. In a small frying pan, heat the clarified butter on medium-low heat. Gently cook the egg sunny-side up. Plate the Dirty Farro and top with a Confit Chicken Thigh, just off-set. Place an egg on top of the farro and chicken. Spoon the Black Garlic Sauce around the plate and drizzle the Herb Sauce over everything. Season egg with sea salt and black pepper. Garnish with greens.