1 kg unsmoked bacon joint
1 medium onion, roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
1 bay leaf
1.2 liters chicken stock
150ml double cream
70 grams unsalted butter
1 teaspoon brown mustard seeds
salt and freshly-ground black pepper, to taste
Remove any rind from the bacon then roll up tightly before soaking in plenty of water for at least 24 hours prior to cooking to reduce the salt content. When ready rinse well.
Place the bacon in a pan with the vegetables and bay leaf. Cover with the chicken stock then bring to a simmer and cook, uncovered for 90 minutes. Take off the heat and set aside to cool for 25 minutes.
Drain off 600ml of the stock to a clean pan and bring to a boil. Continue cooking until the volume has reduced by half then add the cream and continue cooking for 10 minutes before whisking in the butter, 25 grams at a time. Transfer the bacon and vegetables to the pan, add the mustard seeds then adjust the seasonings. Plate out, allowing two pieces of bacon per serving.
bacon recipe courtesy of: Celtnet.org