1965. LLAMA SOUS VIDE with LEEK, DATE and BACON COMPOTE

yields two servings


6 oz llama
¼ lb butter
2 onions, thinly sliced on mandolin
2 leeks, halved lengthwise
½ cup dates
2 slices smoked bacon, chopped and rendered
1/8 cup honey
½ cup sherry wine
1 tablespoon sherry vinegar
salt and pepper, to taste

Season llama with salt and pepper. Roast meat until medium rare. Let rest before slicing.

For Soubise: Sweat onions in half of the butter and season. Cook down low and slow. Puree until smooth.

Sweat leeks in remaining butter. Add dates, bacon, and honey to caramelize. Add sherry and reduce. Finish with sherry vinegar.

Pour soubise sauce onto plate. Slice llama and fan on top of sauce. Serve with quenelle of leek and date compote.


bacon recipe courtesy of: Chef Amanda Baumgarten, Top Chef, Season 7, Episode 6, Quickfire Challenge