Duck Fat Roasted Brussels Sprouts Food

PAN-ROASTED DUCK WITH CARAMELIZED BRUSSELS SPROUTS, POMEGRANATE AND RED-EYE GRAVY

Steps:

• For the red-eye gravy: Combine the coffee, cane syrup, ham, vinegar and port in a saucepan. Cook over medium-high heat until reduced by half, then whisk in the butter. Strain through a fine-mesh sieve and set aside.
• For the duck breast: Heat a medium skillet over high heat. Sprinkle the breasts all over with salt and pepper. Place the breasts, skin-side down, in the skillet and cook until the fat begins to render and the skin is golden brown, 1 to 2 minutes. Pour off the fat (reserve 2 tablespoons for the dressing). Reduce the heat to low and continue to cook, removing the fat as it renders, until the skin is tight and golden, 15 to 20 minutes. Increase the heat to medium-high, flip the breasts and cook until the meat is lightly browned but still medium-rare, 1 to 2 minutes more. Thinly slice the breast.
• For the duck dressing: Heat a large cast-iron skillet over medium-high heat and add the 2 tablespoons reserved duck fat. Place the sprouts cut-side down in the skillet and cook until charred on the edges. Add the mushrooms and cook, stirring, 3 to 4 minutes. Fold in the pomegranate seeds and season with salt, pepper and lemon zest. Serve the duck with the dressing and gravy.

BRAISED CHILE-MARMALADE DUCK LEGS WITH BRUSSELS SPROUTS

Steps:

• Place duck legs on a rimmed baking sheet; season all over with 2 tsp. salt. Chill, uncovered, at least 8 hours and up to 2 days.
• Place rack in middle of oven; preheat to 325°F. Heat oil in a large ovenproof high-sided skillet over medium. Arrange duck legs in pan, skin side down, and cook until light golden brown, about 5 minutes. Turn over and cook until browned on the other side, about 5 minutes. Remove pan from heat and transfer duck legs to a 2-qt. baking dish (any size or shape will work as long as the legs don't overlap more than slightly). Tuck orange wedges around duck. Pour duck fat from pan into a heatproof container and set aside. Reserve skillet.
• Set reserved skillet over medium heat and pour in wine, scraping up any browned bits from bottom with a wooden spoon. Add marmalade and stir until melted and combined. Add chiles, stock, 1 Tbsp. rosemary, and 1½ tsp. salt. Cook just until mixture begins to steam, about 2 minutes. Remove from heat. Pour half of marmalade mixture (about 1½ cups) over duck legs, then pour the rest into a heatproof measuring glass and set aside. Reserve skillet. Cover baking dish with foil or an ovenproof lid and bake 1 hour 15 minutes.
• Meanwhile, combine brussels sprouts, 2 Tbsp. reserved duck fat (if you don't have enough, make up the difference with oil), remaining 1 Tbsp. rosemary, remaining ½ tsp. salt, and 1 Tbsp. water in reserved skillet. Toss sprouts to coat.
• When duck had cooked 1 hour 15 minutes, slide brussels sprouts onto rack alongside duck and uncover baking dish. Roast brussels sprouts and duck legs 30 minutes.
• Increase oven temperature to 425°F and shake skillet with brussels sprouts to turn them. Continue to roast until duck skin is deep golden brown and meat is very tender and brussels sprouts are charred in spots and tender, about 15 minutes longer.
• Transfer duck legs to a platter. Using a slotted spoon, transfer brussels sprouts and oranges (they're delicious and we highly recommend eating them, peel and all, but you can discard if you prefer) to platter, arranging around duck legs.
• Combine braising liquid from duck and remaining reserved marmalade mixture in skillet and bring to a boil over high heat (be careful; the handle will be hot!), whisking occasionally, until sauce is glossy and reduced to about 1¼ cups, about 10 minutes.
• Spoon some sauce over duck and brussels sprouts. Pour remaining sauce into a small bowl and serve alongside.

SCHMALTZ-ROASTED BRUSSELS SPROUTS

Steps:

• Heat oven to 400 degrees. On a large rimmed sheet pan, toss together the brussels sprouts, schmaltz, garlic, bay leaves, salt and pepper. Spread everything out into one even layer.
• Roast for 25 to 30 minutes, until the outer brussels sprouts leaves are browned and crisp, tossing halfway through. Garnish with gribenes if you have them.