Duck fat broccoli with garlic and bacon recipe
- Cuisine: Modern Australian
- Serves 4 as part of a meal
When in season, I like to make this recipe with Brussels sprouts, too. It’s a good use for any duck (or pork) fat you have left over after a roast. Serve with any of the more robust winter meats such as duck, a roast of any kind, or even a braise of beef or lamb.
Ingredients60ml (¼ cup) duck fat*, lard or extra virgin olive oil
200g (about 4 rashers) good-quality smoked bacon, rind removed, roughly chopped
8 garlic cloves, sliced
2 large heads broccoli, trimmed, cut into large florets
PreparationHeat duck fat in a large, heavy-based frying pan over medium heat. Add bacon and garlic, and cook stirring occasionally, for 6 minutes or until starting to brown. Add broccoli and cook, stirring occasionally, for a further 10 minutes or until broccoli is tender. (I tend to cook the broccoli until it’s soft – not bright green – using a lid if necessary so it steams a little as the bottom fries.)
* Duck fat is available canned from selected greengrocers, butchers and delis. Lard is available from butchers and supermarkets.
As seen in Feast magazine, Issue 9, pg42.
Photography by Alan Benson.
If you enjoyed this Duck fat broccoli with garlic and bacon recipe then browse more Modern Australian recipes, side dish recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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