1 slab bacon
1 cup Darjeeling tea
1 ea. Onion, small diced
1 ea. Carrot, small diced
1 stalk celery, small diced
1 orange, juiced and peeled
1.2 cup brandy
2 qt. chicken stock
2 Tbs. honey
fresh horseradish, grated
hazelnuts, roasted
chives, sliced
Method:
Take all of your vegetables and sauté in a pan until golden brown. Deglaze the pan with the brandy. Add the tea, chicken stock, and the slab of bacon. Cover and cook in an oven at 300 degrees for three hours. Let the bacon cool over night. Strain out the braising liquid and reduce down to a syrup consistency. Sear the bacon off on the fat side. Glaze with the reduced jus. Finish with fresh horseradish, hazelnuts and chives.
