400 gmpiece of speck1.5 litres(6 cups) chicken stock200 mlwhite wine15thyme sprigs1garlic clove, crushed2 tbspolive oil2 bunchesbaby leeks (about 20), trimmed, soaked in cold water to remove dirtTo serve:sliced sourdough bread and hot mustard
Preheat oven to 150C. Place speck in a small deep baking tray. Add 1 litre of stock, half the wine, half the thyme and all the garlic. Cover with foil, roast until tender (1½-2 hours).
Meanwhile, heat oil in a large frying pan over high heat. Add leeks, season to taste and cook until golden (3-4 minutes). Add remaining wine and thyme, simmer until liquid is reduced by half (3-4 minutes). Add remaining stock, bring to the simmer. Cover, reduce heat to low and simmer until tender (4-5 minutes), then remove leeks with a slotted spoon.
Remove skin from speck (discard), slice speck and serve with warm leeks, bread and mustard.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.
“Dan [chef Daniel Johnston] at Vini first introduced me to braising speck. Treating it this way softens the meat, and while you lose some of the saltiness, the smoked quality remains. The sweet baby leeks counterbalance the richness and the mustard gives a satisfying kick.” Andrew Cibej, 121BC