Duck Fat Brussels Sprouts
These easy duck fat brussels sprouts are deeply golden and crispy, cooked in rich duck fat and finished with crispy bacon, a restaurant-worthy side in about 25 minutes.
Servings: 6 servings
Calories: 164kcal
Ingredients
- 2 lb Brussels sprouts trimmed and halved
- 2 to 3 tablespoons duck fat
- 4 slices bacon chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil the 2 lb halved brussels sprouts in salted water until barely fork-tender, about 5 minutes, then drain them very well and pat dry.
- Saute the 4 slices chopped bacon in a wide skillet until crisp. Scoop the bacon out onto a paper towel.
- Add the 2 to 3 tablespoons duck fat to the pan and heat until shimmering. Add the sprouts cut side down in a single layer and cook, undisturbed, for 4 to 5 minutes, until deeply golden.
- Toss and continue cooking until crisp all over, 3 to 4 more minutes. Season with the ½ teaspoon salt and ¼ teaspoon black pepper.
- Transfer to a serving dish and top with the crispy bacon. Serve right away.
Tip: Get the duck fat hot and leave the sprouts cut side down undisturbed so the faces caramelize into a crisp, golden crust.
Notes
Roasting option Toss the halved sprouts with melted duck fat and roast at 425°F for 20 to 25 minutes, cut side down, then top with crispy bacon.
Substitute Bacon fat is the closest swap for duck fat; ghee or avocado oil also work.
Make ahead Cook the sprouts ahead and reheat in a hot skillet or air fryer until crisp.
Store in an airtight container in the fridge for up to 4 days.
Reheat in a hot skillet, oven, or air fryer until crisp, not in the microwave.
Nutrition
Calories: 164kcal | Carbohydrates: 14g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 329mg | Potassium: 618mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1146IU | Vitamin C: 129mg | Calcium: 65mg | Iron: 2mg
