One Chef Obsessed

Cooked sous vide and roasted, the belly was cured and smoked like traditional bacon. Served with soubise, pear-rosemary jam, confit artichoke, seared foie gras and crispy lamb bacon.

This entry was posted on January 12, 2016 at 9:23 am and is filed under bacon, charcuterie, Chef, confit, Equipment, foie gras, fruit, jams and jellies, Lamb, My Work, Offal, pickled fruit, vegetables, Wilbur Cox Jr. with tags confit artichoke, Elysian Fields Lamb Loin, foie gras, pear-rosemary jam, soubise. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.