Pesto over curly elbow pasta, and a side of duck fat brussel sprous. Oh! Duck fat! I guess I wasn't vegan after all. For those who haven't tried cooking with duck fat, it's phenomenal! You only need a very small amount, about a teaspoon for several handfuls of brussel sprouts. Slice the sprouts into thin rounds, then scrunch them up a bit so there are different sized pieces. Add some carrots sliced into similarly sized circles. Heat up the duck fat over high heat, then add the vegetables and give everything a few tosses to coat the vegetables with fat. Add a tablespoon or two of water, cover, and let the vegetables steam for about a minute. Toss with the lid on to prevent scorching, but do allow some pieces to brown. Remove the lid and toss a few times to evaporate off any excessive moisture, and there you have it. An exceptionally tasty brussel sprouts dish, sweet and savory with nice burnt edges.Paired with a generous fruit salad, this meal brought me up to 6 colors today (for those of you who are counting).
3 comments:
Where can you buy duck fat? I would like some to prepare duck confit from costco.
You can buy duck fat at most fancy groceries, or at butchers' shops. Try Golden Gate Meat Company, Drewe's Brothers, Bi Rite, Whole Foods, Andronico's, and Molly Stone's. I bet places like Berkeley Bowl also sell it.
Sorry I can't be more specific, my fat is left over from rendering the fat of a whole duck (also for duck confit). If you bought only legs from Costco, consider buying the whole duck next time. If you have a whole duck in the fridge, try looking around the internet for instructions on how to take apart a duck and render its fat. I used instructions from the book Charcuterie, which is excellent.
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