Lamb Bacon Benedict With Duck Hollandaise

Name: Lamb Bacon Benedict With Duck Hollandaise
Ingredients: 2 tablespoon pink salt; 1/2 cup kosher salt, plus 2 tablespoons; 1/3 cup packed light brown sugar; 8 sprigs of thyme; 8 bay leaves; 2 tablespoon black pepper, freshly ground; 6 pound lamb belly, deboned (or source ready-made lamb bacon, 6 slices); 2 quarts applewood, or preferred wood chips; 3 egg yolks; 1 teaspoon water; 1/4 teaspoon sugar; 12 tablespoon rendered duck fat or (1 ½ sticks unsalted butter), chilled and cut into small pieces; 1/2 teaspoon kosher salt; 2 teaspoon freshly squeezed lemon juice; 1/8 teaspoon aleppo pepper or cayenne pepper; 3 english muffins, fork split (1 per person); 6 extra large eggs; 1 tablespoon white distilled vinegar

Chef Marc Murphy|March 28, 2016 10:48 am EST

3.5 (2 ratings)

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Try this lamb bacon benedict with duck hollandaise recipe perfect for any spring occasion.I make my own lamb bacon in this recipe, which takes 36 hours, but it’s an ingredient that is available from some specialty markets now. Feel free to purchase it, our recipe will yield roughly 20 pieces once sliced, if you’re feeling ambitious and have a lot of people coming over, take the challenge and make your own. It’s fun! — Marc Murphy

Servings

3

Ingredients

2 tablespoon pink salt
1/2 cup kosher salt, plus 2 tablespoons
1/3 cup packed light brown sugar
8 sprigs of thyme
8 bay leaves
2 tablespoon black pepper, freshly ground
6 pound lamb belly, deboned (or source ready-made lamb bacon, 6 slices)
2 quarts applewood, or preferred wood chips
3 egg yolks
1 teaspoon water
1/4 teaspoon sugar
12 tablespoon rendered duck fat or (1 ½ sticks unsalted butter), chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoon freshly squeezed lemon juice
1/8 teaspoon aleppo pepper or cayenne pepper
3 english muffins, fork split (1 per person)
6 extra large eggs
1 tablespoon white distilled vinegar

Directions

Bring all wet cure ingredients (pink salt, salt, sugar, thyme, bay leaves, and black pepper) to boil with 3 quarts of cold water, then cool down with 1 quart of ice. Once cold, pour cure over the lamb breasts and cover. Place the breasts in refrigerator for 24 hours.
Take breasts out of cure and let dry on a sheet pan in refrigerator for at least 16 hours.
Start smoker and add your applewood chips; smoke for 2 hours or until internal temperature reaches 180 degrees F.
Place the smoked breasts on a cooling rack in refrigerator until chilled.
Cut bacon into 1/4-inch thick strips, about as thick as an eraser on a pencil and place on a baking sheet lined with oil.
Bake at 350 degrees F for 12 minutes or until crispy and golden.
Place egg yolks and water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
Place a bowl containing the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
Remove the bowl from over the pan and gradually add the duck fat. If using butter add 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough to melt the butter. Add salt, lemon juice, and pepper of choice. Reserve.
Toast English muffins in toaster set on high setting being careful not to burn it (about 4 minutes).
In a large pot of boiling water, add vinegar and carefully poach each of the eggs.
Place desired amount of bacon on the toasted portion of muffin (top and bottom facing upward), top each with a poached egg and drizzle of hollandaise.