Recipe by Chef John
"A few tablespoons of duck and a very hot oven is all you need to turn some sleepy Brussels sprouts into something much more special."
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duck fat, or more as needed
Brussels sprouts, trimmed and halved lengthwise
salt and freshly ground black pepper to taste
cayenne pepper, or more to taste
I had just a small amount of duck fat I had been hoarding and this was was a great way to use it. Is duck fat necessary? No, but it adds just that little extra bit of flavor. Thanks, Chef John!
This is good! Duck fat is one of my new favorite things and luckily they sell it at a new high end store by me, since I have never cooked with duck to get the fat :) I was not able to cook the sprout at 450 because I had something else in the oven as well. Still turned out good, but will try at the higher temp. to see if I get them a little crispier. Thanks once again Chef John!!
Tasty, but not terribly distinctive, the duck fat notwithstanding. I personally like the flavor of onions and butter with sprouts.
A good recipe, but probably not different with duck fat than butter.
* Percent Daily Values are based on a 2,000 calorie diet.
Duck Fat-Roasted Brussels Sprouts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 28
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