With all the rich and decadent football party food I’ve beensharing lately, I’d thought I’d take a little break, and post a nice, simplegreen vegetable side dish. Ofcourse, these beautiful roasted Brussels sprouts were just a prop so I could demonstrate using leftover duck fat, but still.If you watch any amount of celebrity chef TV, you’veundoubtedly heard them going off on the virtues of duck fat. They mostly pontificateon its deep, palate-coating richness, which is true; but they also like to pointout the health benefits. That part is a little cloudy…you know, like saturatedfat when it cools down.
Duck fat does have much less saturated fat than butter, andis higher in oleic acid, the stuff that makes olive oil so popular with thehealthy eating gurus, but make no mistake, this is still an animal fat, andshould be used in moderation. The good news: “in moderation” totally works!
A few tablespoons and a very hot oven is all you need toturn some sleepy vegetables into something much more special. As I mention inthe video, bacon grease will make a fine (and even more flavorful) substitute,but if you do cook duck, saving the leftover fat is nothing short of mandatory.I hope you give this technique a try soon. Enjoy!
Ingredients:Brussels sprouts (about 4-6 per person)salt, pepper, cayenne to tasteenough melted duck fat to coat vegetables generously (about2-3 tablespoons per pound of sprouts)fresh squeezed lemon to finish*Roast at 450 degrees F. until tender but still a littlefirm, about 15-20 minutesPin It Now!
Hiç yorum yok:
Yorum Gönder