This dish eats very well as a vegetable, or is delicious with Confit of Duck. I prefer to cook it in rich duck fat for extra taste. If you find that’s not available, use olive oil. The vegetables and bacon are cooked individually in the fat then combined to give four different tastes and textures which all go very well together.
Pre-heat a frying-pan and add some of the fat or olive oil. Fry the carrot sticks for 5–6 minutes until tender. Remove them from the pan and add
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