Salt Duck With Spinach Potatoes Bacon Recipes

Steps:

• Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.
• To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
• Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.

Steps:

• One day ahead: Place the duck legs in a dish and sprinkle over the salt, rubbing it into the skin. Cover with cling film and chill.
• On the day: Rinse the duck legs under cold water to remove the salt. Pat dry with a clean towel. Heat oven to 160C/140C fan/ gas 3. Heat the oil in a large frying pan. Place the duck, fat-side down, in the pan and cook gently for 15 mins until crisp and golden.
• Flip the duck and pour off the fat into a small bowl - keep this for later. Cook for a further 15-20 mins, then transfer to a roasting dish. If your pan isn't big enough, cook the duck in batches. When all the duck is cooked, put in the oven for 40-50 mins while you finish the dish.
• Put the onions in a pan with 1 tbsp of the reserved duck fat and gently cook for 20 mins until golden. Meanwhile, boil the potatoes for 15 mins in a pan of salted water, then drain, peel and leave to cool.
• Tip 2 tbsp of the reserved fat into the duck pan and add the potatoes, bacon, onions and sage. Fry for 10 mins until golden, then add the spinach. Cook for 4 mins to wilt the spinach, then add the vinegar. Turn up the heat to bubble off any excess liquid, then spread this over a large serving plate. Arrange the duck on top and serve.

Steps:

• Preheat the oven to 350 degrees F. Lay 4 bacon slices on a rimmed baking sheet and bake until golden brown and crisp, about 10 minutes per side. Drain on paper towels; let cool completely.
• Make the bacon salt (see below). Store extra in an airtight container in the refrigerator up to 2 weeks, or freeze up to 2 months.
• Put the potatoes and the remaining 2 bacon slices in a large pot and cover with cold water. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are tender, about 25 minutes. Drain, discarding the bacon slices.
• Combine the butter with the milk in the same pot and let melt over medium-low heat. Return the potatoes to the pot and mash them with a potato masher or fork. Add 1 tablespoon of the prepared bacon salt and stir to combine; transfer the potatoes to a bowl and top with more bacon salt.
• How to make Bacon Salt:
• Pulse the cooked bacon in a food processor until finely ground. Spread on paper towels and blot the excess grease.
• Combine the bacon and salt in a small bowl and rub between your fingers until incorporated.
• Photo by Con Poulos

Steps:

• Preheat the oven to 400°F.
• Peel the sweet potatoes, and cut them into 1 1/2-inch cubes. Place them in a large bowl and toss with the sugar and reduced sherry.
• In a medium sauté pan, cook the butter over medium heat 6 to 8 minutes, until it's brown and smells nutty. Remove from the heat and let cool a few minutes. Add the sage and thyme to the butter, and pour it over the sweet potatoes, scraping the pan with a rubber spatula to get all the brown bits. Toss with a large spoon, being careful of the hot butter. Season with 1 tablespoon salt and 1/4 teaspoon pepper. Transfer the sweet potatoes to a large roasting pan and bake in the oven 50 minutes to 1 hour, until the potatoes are caramelized and tender. Stir with a metal spatula every so often, to coat the potatoes evenly with the butter and sugar.
• While the potatoes are cooking, slice the bacon lengthwise into 3/8-inch-thick slices. Stack them in two piles, then cut the strips crosswise into 3/8-inch even-sided rectangles, or lardons. Heat a large sauté pan over medium heat for 1 minute. Add the bacon, and cook about 5 minutes, until it's tender and lightly crisped. Using a slotted spoon, transfer it to a plate.
• When the sweet potatoes are done, remove the pan from the oven and toss in the bacon and spinach. Taste for seasoning.

Steps:

• Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all liquid evaporates, about 2 minutes. Add all potatoes; stir to coat. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick. Season with salt and pepper.

Steps:

• Preheat your oven to 190c.
• Pierce the potatoes a couple of times, then bake in oven for 1 hour or until tender.
• Meanwhile cook the bacon in a pan until crispy, then add the spinach and cook a couple of minutes more to dry it out.
• Place spinach and bacon in a bowl.
• Allow the cooked potatoes to cool a little, then split lengthways into two halves.
• Scoop the flesh from the potatoes into the bowl with the bacon and spinach; Leave a bit of flesh in the shell to support it.
• Add the sour cream and mash until smoothish.
• Add the sliced green onions and season with salt and pepper; stir through.
• Divide the mixture and fill the potato shells with it; sprinkle a talespoon of parmesan cheese over each.
• Bake in the oven for a further 20 minutes or until well heated through and the cheese browned.