chef Andrew Arndt Duck Fat Poached Australian New York Strip with Bacon Jam, Butternut Squash Pickle

Method

Cook the bacon until it is crispy and brown. Remove it to towels to drain, then chop it. Add the onions, shallots, and garlic to the pan and caramelize them. Add the coffee , honey, sugar, bay leaf, and chile flakes and reduce the liquid by half. Add the bacon and remove the bay leaf. Set the jam aside to cool slightly. In a food processor, blend the jam until it is smooth. Let it cool completely in the refrigerator. Place the jam in an airtight jar; serve it at room temperature or warm. (Makes about 3/4 cup.)

In a pot, combine the vinegar, water, salt, sugar, thyme, mustard seeds, and peppercorns. Bring them to a boil. Add the squash and refrigerate the mixture until cool, 3 to 4 hours. (Makes about 1 cup.)

Season the steak with salt and pepper. Melt the duck fat in a deep pot and bring it 220°F. Add the steak to the fat and watch it closely; the temperature needs to stay at 200°F. Cook the steak for about 6 to 8 minutes, to an internal
temperature of 140°F. Remove it and let it rest for 5 minutes. Slice it into 1.5 ounce. medallions.Plate a medallion of steak first, off center on the plate. Sprinkle it with fleur de sel. Add 1 tablespoon bacon jam next to the steak. Add ½ Tablespoon squash pickle around the plate. Finish with a drizzle of extra-virgin olive oil.