serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) duck fat (see Note), lard or extra virgin olive oil
- 200 g (about 4 rashers) good-quality smoked bacon, rind removed, roughly chopped
- 8 garlic cloves, sliced
- 2 large heads broccoli, trimmed, cut into large florets
Instructions
Heat duck fat in a large, heavy-based frying pan over medium heat. Add bacon and garlic, and cook stirring occasionally, for 6 minutes or until starting to brown. Add broccoli and cook, stirring occasionally, for a further 10 minutes or until broccoli is tender. (I tend to cook the broccoli until it’s soft – not bright green – using a lid if necessary so it steams a little as the bottom fries.)
Note
• Duck fat is available canned from selected greengrocers, butchers and delis. Lard is available from butchers and supermarkets.
As seen in Feast magazine, Issue 9, pg42.
Photography by Alan Benson.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
