Bard
Barding is wrapping lean meat or poultry in thin sheets of fat, such as bacon or fatback, so the surface stays moist while it roasts.
Also called Barding, Barded.
Barding means covering a lean piece of meat or poultry with a thin layer of fat before you cook it. The fat bastes the meat as it melts and shields the surface from the dry heat of the oven. Cooks use it on lean cuts such as venison loin, pheasant, pork tenderloin and turkey breast.
How to do it
- Pat the meat dry and season it.
- Cut pork fatback, unsmoked bacon or pancetta into thin sheets, about 3 to 5 mm (1/8 to 1/4 inch) thick.
- Lay the sheets over the top of the meat, overlapping them a little.
- Tie the fat in place with kitchen twine every 3 to 4 cm (about 1 1/2 inches).
- Roast as the recipe says.
- About 10 to 15 minutes before the end, cut the twine and lift off the fat if you want the surface to brown.
Why it works
Lean meat has little fat of its own, so its surface dries out fast in a hot oven. A layer of fat on top melts slowly, runs over the meat and slows the loss of moisture from the outside. It does not save meat that is overcooked inside, so still check the internal temperature and let the meat rest before you carve.
Common mistakes
- Using thick smoked bacon on a delicate bird. The smoke flavor takes over. Use unsmoked fatback or thin pancetta for a milder taste.
- Leaving the fat on for the whole roast. The meat underneath stays pale and soft. Take it off near the end.
- Salting the meat heavily when the bacon is already salty.
- Tying the twine so tight that it cuts into the meat.
In recipes
"Bard the breast with bacon", "wrap in fatback" and "cover with strips of lard" all mean barding. It is the outside version of larding, which threads strips of fat through the inside of the meat.
Related terms
- LardLarding is threading thin strips of pork fat through a lean cut of meat with a special needle, so it stays moist during a long roast or braise.
- TrussTo truss is to tie a bird or a roast with kitchen twine into a compact, even shape, so it holds together, cooks more evenly and is easy to turn and carve.
- RoastRoasting cooks meat or vegetables uncovered in a hot oven, so dry heat browns the outside and concentrates flavor while the inside cooks through.
- Kitchen twineKitchen twine is plain, food-safe cotton string for tying roasts, trussing poultry and bundling herbs. Here is which string to use and how to tie a roast.
- Resting meatResting meat means leaving it to stand after cooking before you slice it. Juices settle, the center finishes cooking and less liquid ends up on the board.