Used extensively in European cookery, leeks get short shrift on this side of the Atlantic. Unfortunate, since their delicate onion flavour can be a revelation when prepared in this manner. This recipe makes a great side dish with fatty cuts of pork, such as shoulder.
Chef Ted Jones of 540 Kitchen & Bar
Recipe courtesy of Chef Ted Jones, 540 Kitchen & Bar, Fredericton, N.B.
- 6 leeks, no more than a 3/4-inch diameter, sliced lengthwise
- 1/2 lb (225 g) bacon, cut into thick lardons
- 1/2 cup (125 ml) chicken stock
- 1/3 cup (75 ml) dry white wine
- 2 Tbsp (30 ml) heavy cream
- 2 cloves garlic, minced finely
- salt to taste
- Trim the fibrous parts of the leeks (tops and roots). Cut leeks lengthwise, wash well, and dry with towels.
- In an oven-ready pan, render off the fat from the bacon lardons on medium heat.
- Remove lardons and raise heat. Sear leeks cut side down, turning when browned. Be sure not to crowd them so they caramelize rather than steam.
- Add the lardons back to the pan, and deglaze with dry white wine. Reduce wine to about half its volume.
- Add chicken stock and garlic.
- Place pan in a 375°F (190°C) oven for 20–25 minutes, or until the liquid has reduced by half and the leeks are tender.
- Remove from oven, add heavy cream and salt to taste.
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