Bacon Confit with Chiles and Pickles
Topping Rose House - Bridgehampton, NY
Ty Kotz cures and smokes his own bacon for this recipe, but you can substitute some premium slab bacon. The pickles can be made a day or two in advance.
- 1 cup apple cider vinegar
- 3/4 cup sugar
- 1/2 cup water
- 1/4 cup sliced white onions
- 2 tablespoons salt
- 1 tablespoon sliced jalapeño
- 3/4 teaspoon turmeric
- 3/4 teaspoon yellow mustard seeds
- 1 whole clove
- 2 Kirby cucumbers, cut into 1/8-inch-thick slices
- 2 tablespoons water
- 2 tablespoons white wine
- 2 tablespoons white wine vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 1/2 teaspoons pickling spice, wrapped in cheesecloth and tied with string
- 2 Fresno chiles, seeded and cut into 1/8 inch thick slices
- 2 cups duck fat
- 1/2 pound slab bacon, cut into 1/2-inch slices
- 1 shallot, peeled
- 1 small sprig rosemary
- 1 large garlic clove, peeled
- 1 small bay leaf
- 1 whole clove
1 bunch Thai basil or regular basil
Make the bread-and-butter pickles: combine the apple cider vinegar, sugar, water, onions, salt, jalapeño, turmeric, mustard seeds, and clove in a saucepan. Bring to a boil over high heat. Pour over the sliced cucumbers in a heatproof bowl. Let cool and refrigerate for at least 1 day.
Make the pickled chiles: combine the water, wine, white wine vinegar, salt, sugar, and pickling spice in a saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes. Pour over the chiles in a heatproof bowl and let stand at room temperature for 1 hour.
Make the bacon confit: preheat the oven to 210ºF. Put the duck fat in a small, ovenproof pot and melt over low heat. Add the bacon. (It should be submerged in the fat). Add the shallot, rosemary, garlic, bay leaf, and clove. Bring to a simmer over medium heat. Cover and place in the oven. Cook until the bacon is tender when pierced with a knife, about 1 hour.
When the bacon is done, remove it from the fat and cut into 1/2-inch pieces.
While the bacon is still warm, place each piece on a skewer. Finish each skewer with a slice of bread-and-butter pickle, a pickled chile, and a basil leaf.
4 to 6 servings