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.
- 60 ml (¼ cup) duck fat (see Note), lard or extra virgin olive oil
- 200 g (about 4 rashers) good-quality smoked bacon, rind removed, roughly chopped
- 8 garlic cloves, sliced
- 2 large heads broccoli, trimmed, cut into large florets
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat 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.