This involves covering the breasts of game and poultry with fatty bacon or pork. The meat can then be roasted, safe in the knowledge that it will not be dry.
A method of protecting lean meats from drying out or dehydrating during roasting. The method employs tying thin slices of fat or bacon around the meat to be roasted.
Is a culinary term for draping fatty strips of pork over game meat while it cooks. Side pork, salt pork, and bacon are used most often. Prime candidates for barding are roasted game birds, particularly those that have been skinned rather than plucked. Upland game birds, unlike waterfowl, have little fat under the skin. Even, if turkeys, pheasants, grouse and quail are plucked, barding is recommended. Marinated breast fillets from waterfowl wrapped in bacon and cooked on the grill are incredibly succulent and tasty. Try it with snow geese and you'll find they are as good as Canadas or Whitefronts. The converse of this is larding, in which long strips of fat are inserted into the cut of meat to keep it moist during cooking.
Covering dry meat or the breast of poultry or game birds with pieces of bacon or fat to prevent the flesh drying out during roasting.
To wrap lean meat such as poultry with back fat, sometimes bacon or salted pork or proscuitto while roasting, to prevent it from drying out. The wrapper is sometimes removed towards the end of cooking, to allow the meat to brown.
The practice of wrapping lean cuts of meat to be with thin slices of back fat. The converse of this is larding, in which long strips of fat are inserted into the cut of meat to keep it moist during cooking.
a thin piece of fatty bacon or lard used to cover too-lean meat while it roasts