Ingredients

  • 350 grams Brussels sprout
  • 1 Fresh chilli, sliced
  • 3 tablespoons Dijon mustard
  • 2 tablespoons Goose fat
  • 1 tablespoon honey
  • Salt and black pepper
  • 3 Shallot, finely sliced
  • 4 tablespoons Water

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Wash the brussels sprouts well. Trim the stem ends and remove any yellowing leaves.
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Step 2

  • Cut in half from stem to top. Finely sliced the shallot.
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Step 3

  • Mix the honey, mustard and 3 tablespoons of water in a small bowl. Set aside.
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Step 4

  • Heat the duck fat in a large skillet over medium heat. Stir in sliced shallots until fragrant.
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Step 5

  • Add in Brussels sprouts and sprinkle salt, pepper and a tablespoon of water over, stir, cover, and cook for roughly 5 minutes.
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  • Length: 5 minutes

Step 6

  • Pour in the prepared mustard sauce, stirring to combine. Cook until most of liquid evaporates and sprouts are tender but still bright green, 3-5 minutes.
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  • Length: 5 minutes

Step 7

  • Add in sliced chillies and toss all together. Season with salt and pepper.
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