Pan-Roasted Brussels Sprouts
- Servings: 6
- 2 pints brussels sprouts, rinsed
- 2 ounce ounces rendered duck fat from Turducken recipe
- 1/2 head of garlic, split horizontally
- 2 sprigs fresh thyme
- Coarse salt and freshly ground pepper
Prepare an ice bath. Bring a medium pot of water to a boil; add brussels sprouts, and cook for 2 minutes. Using a slotted spoon, transfer brussels sprouts to ice bath and let cool.
Drain brussels sprouts, discarding ice bath. On work surface, halve brussels sprouts. In a large, shallow saucepan, heat duck fat until it just begins to smoke; add Brussels sprouts cut-side down. Pan-roast until golden brown, and toss while hot with garlic and thyme. Remove thyme; season with salt and pepper. Serve immediately.