1085. POT-ROAST BACON, TROTTER and PRUNE

serves 6


2 white onions, peeled and sliced
a dollop of duck fat
1 piece of smoked bacon loin; cut the skin off in one piece and keep
500 grams trotter gear
a large glass of white wine
22 Agen prunes, stones in
chicken stock
black pepper

In a deep oven tray big enough to hold all your ingredients, sweat the onions in the duck fat until slightly softened. Place the bacon on the feathered nest, surround with trotter gear, and add the wine, prunes, pepper and any top-up of stock needed so that the bacon is almost covered. Lay the skin back on the bacon like a protective duvet, cover in foil and put into a medium oven for 1 3/4-2 hours, keeping an eye on it to make sure nothing too ferocious is happening to it.

When ready, the prunes should have swollen with pride but maintained their dignity, thanks to their stones. Slice the bacon and serve with a hearty spoonful of trotter, onion and prune.


courtesy of: Beyond Nose to Tail: More Omnivorous Recipes for a Adventurous Cook by Fergus Henderson & Justin Piers Gellatly. Bloomsbury USA, 2007