Blt Recipe
Featuring a confit chicken thigh, cured with salt, sugar and garden herbs and cooked in duck fat. Served with local lettuce, North Country smokehouse bacon, lemon basil dressing, local tomatoes, and savory parmesan streusel.
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Ingredients
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BLT Ingredients
Method
Preparation Steps
- 1
Cook the Chicken
In a deep pot, melt duck fat over low heat. Add the chicken thighs and ensure they are fully submerged. Cook slowly for about 2 hours until tender. Remove from fat and let cool.
- 2
Make the Lemon Basil Dressing
In a small bowl, whisk together lemon juice, chopped basil, salt, and pepper to taste.
- 3
Cook the Bacon
In a skillet, cook the bacon until crispy. Remove and let drain on paper towels.
- 4
Prepare the Parmesan Streusel
In a bowl, mix flour and grated parmesan cheese. Stir in melted butter until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10-15 minutes until golden brown.
- 5
Assemble the BLT
On a plate, layer local lettuce, sliced tomatoes, crispy bacon, and confit chicken. Drizzle with lemon basil dressing and sprinkle with parmesan streusel.
