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Categories:Viewed: 77 - Published at: 2 years ago
Ingredients
- 3/4 pound brussels sprout
- 3 shallot finely sliced
- 2 tablespoons goose fat
- 1 chilli Fresh, sliced
- 2 tablespoons honey
- 3 tablespoons dijon mustard
- 4 tablespoons water
- salt
- black pepper
Method
- Wash the brussels sprouts well. Trim the stem ends and remove any yellowing leaves. Cut in half from stem to top. Finely sliced the shallot. Mix the honey, mustard and 3 tablespoons of water in a small bowl. Set aside.
- Heat the duck fat in a large skillet over medium heat. Stir in sliced shallots until fragrant. Add in Brussels sprouts and sprinkle salt, pepper and a tablespoon of water over, stir, cover, and cook for roughly 5 minutes.
- 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. Add in sliced chillies and toss all together. Season with salt and pepper.
