Move over Bacon Jam. Introducing DUCK bacon Jam. —Lydia Martinez w/ Suitcase Foodist
- Makes 2 cups
Uncured Duck Bacon
Small, Sweet Onion, chopped fine
Fresh Thyme Leaves, chopped
In This Recipe
- Heat a non-stick pan over medium low. I used my Lodge Cast Iron pan with deep sides - it will keep you from getting a bacon grease burn now and will keep the jam in it's place later. Add the duck bacon a few strips at a time and cook them in batches until they are crispy. As they finish cooking, remove them to clean bowl and set aside. Be careful - they spit.
- Now, DO NOT drain the pan. Giving the bacon drippings a moment to cool down, add the onions to the pan, turn the heat up to medium low again and cook them until they are soft. Deglaze the pan with the coffee, using a wooden spoon-make sure to scrape up all the duck bacon goodness from the bottom of the pan.
- Bring the coffee to a simmer and add the sugar, balsamic vinegar and water, followed by the bacon bits, along with a good stir. Turn the heat up to high and bring to a swift boil. Reduce the heat to medium low and simmer for 35-45 minutes until everything is thick and jammy, stirring regularly so that it doesn't stick. Add the fresh thyme and cook for an additional 5 minutes.
- Finally, we play the waiting game. Turn off the heat and let the whole thing sit for 30 minutes in the pan to cool. When you check back in it will be lovely, sweet and slick.
- When it is cool, and IF you can stop from devouring it by the spoonful, it can be stored in the fridge for up to 3 weeks. You'll eat is all long before then, but you could in theory. It will be sticky and may have some of the drippings solidified at the top after a stint in the fridge. Just let it sit at room temperature for 30 minutes, give it a stir and you are good to go.
- How do you use duck bacon jam? Let me count the ways: Delicious on a drop biscuit with a fried, runny egg Crazy good warm with that drop biscuit, some peaches and whipped cream for a twist on a peachy shortcake Nice folded into an omelet with a salty hard cheese Speaking of hard cheese... use that same cheese and top a crostini with both the jam and the cheese and broil. Near instant impressive appetizer. Skip the crostini, cut yourself a slice of bread, slather with jam and add cheese and arugula - open-faced sandwich. Done. Heaven mixed into ice cream. You've heard of bacon ice cream. Well, time to elevate it. Just eat spoonfuls of it. No judgement here. I *may* have done this while making it.