What's Cooking: Duck fat roasted brussel sprouts - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Duck fat roasted brussel sprouts

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Executive Chef Matt Corrente of Bluebird Restaurants made his first appearance on the Morning Show.

Today, Chef Corrente demonstrated cooking duck fat roasted brussel sprouts.

Follow the recipe below to make it yourself.

Duck Fat Roasted Brussels Sprouts with Focaccia Breadcrumb


1 pound Brussels sprouts, bottom trimmed and cut in half

1/4 cup rendered duck fat (or olive oil)

Focaccia breadcrumbs (or panko breadcrumbs)

Chives, minced


  1. Preheat oven to 500.
  2. Place a heavy skillet over high heat until it is very hot.
  3. Add the fat and wait for it to begin smoking.
  4. Carefully add the brussels to the hot fat. Season with salt and pepper. Toss to coat.
  5. Roast in the oven for 8-10 minutes. Stir occasionally.
  6. Remove, toss with breadcrumbs and chives.

Bluebird Restaurants has two locations in Burlington, Vt.

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