Confit Goat Belly with Lobster Bourbon Butter Sauce

Adapted by
Yield: 4 Servings


Confit Goat Belly
2 quarts goat fat (substitute duck fat)
1 pound goat belly
Lobster Bourbon Butter Sauce
½ pound butter
4 ounces toasted lobster shells
Zest of ½ orange
¼ vanilla bean, halved and scraped
1 Thai chile
½ tablespoon black peppercorns
½ tablespoon fennel seeds
2 tablespoons bourbon
Fennel Purée
1½ bulbs fennel
1 small Yukon potato, peeled and large diced
1 cup chicken stock
1 cup heavy cream
Fish Sauce Vinaigrette
3 tablespoons sweet Pedro Ximenez vinegar
1 tablespoons lemon juice
1 tablespoons fish sauce
¾ cup extra virgin olive oil
To Assemble and Serve
1 ounce cooked crab
1 ounce poached lobster
2 ounces shaved fennel
2 ounces fresh Pea shoots


For the Confit Goat Belly:
Preheat the oven to 275°F. In a stock pot over medium heat, melt the goat fat. Bring to a simmer and remove from heat. Add the goat belly to the hot fat, cover with foil or a lid, and put it in the oven. Cook for 8 hours or overnight. Remove the goat from the oven and the belly from the fat. Layer the goat belly pieces on top of each other on a sheet tray. Cover the tray in plastic wrap and place something heavy on top to press it down. Allow the belly to cool. Chill in the refrigerator.

For the Lobster Bourbon Butter Sauce:
Melt the butter in a pan over low heat. Add the lobster shells, orange zest, vanilla, Thai chili, black peppercorns, and fennel seeds. Cook on low heat for 20 minutes until all the flavors are incorporated into the butter. Season with salt. Remove from heat and add the bourbon. Strain the mixture through a fine mesh sieve. Season again with salt.

For the Fennel Purée:
Combine the fennel bulbs, potato, chicken stock, and heavy cream in a 4-quart sauce pot. Cook long and slow until the potatoes are tender. Strain the vegetables from the liquid, reserving the liquid. Purée the vegetables in a blender, add a little liquid until the purée is smooth and at the consistency of baby food.

For Fish Sauce Vinaigrette:
Combine the vinegar, lemon juice, fish sauce, and olive oil in a bowl. Whisk together into a vinaigrette.

To Assemble and Serve:
Plate 1 ounce of the Fennel Purée. Arrange 2 ounces of the Confit Goat Belly atop the Fennel Purée. Plate the cooked crab and poached lobster around the goat belly. Drizzle the dish with Lobster Bourbon Butter Sauce. Garnish with a salad composed of the shaved fennel and the pea shoots. Finish the plate with a drizzle of the Fish Sauce Vinaigrette.