Recipe courtesy of Grapes from California.
Yield: 8 servings
Ingredients
2 lbs. Brussel Sprouts
8 oz. Duck Fat
8 oz. Duck Confit
8 oz. Seedless Grapes
Salt/Pepper
Procedure:
- Depending on the size of the Brussel Sprouts I like to cut them in half or into quarters.
- Blanch them in a large pot of salted boiling water. Drain.
- Heat a heavy gauge pan before adding the duck fat. Add the drained sprouts and Duck confit meat that has been picked off the bone into small strips.
- Allow the sprouts and confit to brown well in the pan. Try not to stir to much. The object is to make everything golden brown. Season with Salt and pepper.
- Spoon everything from the pan to a plate leaving the excess duck fat behind.
- Cut the grapes in half to garnish and serve.
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