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Braised Young Leeks
June 8, 2015 Print
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. Ingredients:
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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