Dippy duck eggs and candied bacon
Candied bacon is such a decadence - sweet, sticky back bacon with a hint of cayenne pepper, what could be better? You need really excellent, fatty streaky bacon for this to get the best effect, it's one recipe that I always head to the butcher for.
If you ever find yourself in Clapham Old Town, head to the beautifully stocked and looked after, Moen & Sons Butcher. This family run business has sat pride of place looking out over the common for over 20 years. Not only is the shop itself beautiful but they serve up the finest cuts, unusual produce (my most recent purchase was black gull eggs) and always give you a warm welcome.
This recipe makes enough for 4 but scales up very easily, just adjust the quantities as you please.
- 300g streaky bacon
- 100ml water
- 2 tbsp maple syrup
- 3tsps brown sugar
- 2tsp paprika
- 2 teaspoon Dijon mustard
- a pinch of salt
- 8 duck eggs
- Combine the water, maple syrup, sugar, paprika, mustard and salt in a large bowl and mix well before adding the whole pack of bacon.
- Make sure all the bacon is well coated, then cover the bowl in cling film and allow to marinade in the fridge for 30 minutes.
- You'll need two trays with wire racks over them, place tin foil beneath the rack to minimise clean up. Stretch the bacon out on the wire racks and place in the oven. You'll need to cook for 30 minutes in total, turning at 15 minutes.
- The bacon will look quite dark but don't let this deter you, it's just the sticky goodness cooking to perfection.
- After 30 minutes, remove from the oven and allow to cool. Remove from the rack before it's completely cooled.
- Crack the duck eggs into a pan with a generous helping of hot sunflower oil and fry until just cooked and still deliciously runny.
- Serve the bacon in a jar on the table, sprinkle the fennel salt on your duck eggs and sip a cold pint.