Confit of Chicken Thigh, Golden Egg Yolk Custard, and Reduced Chicken Jus

Pat chicken thighs very dry. Season generously with 2 tsp sea salt on all sides. In a heavy-bottomed pot or Dutch oven, arrange the chicken thighs snugly. Pour the rendered chicken fat over them, ensuring they are fully submerged. Cook over very low heat on the stovetop or in an oven at 135°C (275°F) for 2-3 hours, until the chicken is fork-tender and falling off the bone. Remove chicken from the fat, carefully debone, and remove the skin (reserve skin and some drippings for the jus). You can gently shred or leave the meat in larger pieces. Keep warm. Strain the confit fat and reserve for later use.

In a small saucepan, whisk together 6 egg yolks, heavy cream, melted butter, and 0.5 tsp sea salt until smooth. Cook over very low heat, stirring constantly with a spatula, until the mixture thickens to a rich custard consistency, coating the back of the spoon. Be careful not to scramble the eggs. Keep warm.

In a small saucepan, combine the reserved confit cooking liquid/drippings and the extra 30g rendered chicken fat. Bring to a gentle simmer and reduce over medium-low heat until it thickens slightly to a rich, glossy jus. Season with sea salt to taste.

Sear the Chicken Skin (Optional but recommended for texture): If desired, crisp the reserved chicken skin by pan-frying or baking until shatteringly crisp. Cut into elegant pieces.

Artfully arrange the warm confit chicken meat on each plate. Spoon a quenelle or a generous dollop of the golden egg yolk custard alongside the chicken. Drizzle the rich chicken jus around the components. Garnish with crisp chicken skin shards, if using. Serve immediately.