Invite brussels sprouts to the Thanksgiving table and dress them up with pancetta, maple syrup, and a fried duck egg. Follow this recipe, courtesy of Executive Chef Nic Jones from Goose and Gander, for an inventive take on this classic Thanksgiving side dish. Pair this dish with a bottle of Frank Family 2017 Carneros Pinot Noir, and you’ll be ready to feast.
“This is a simple yet delicious rendition of breakfast. All the best flavors of breakfast that can be enjoyed at anytime of the day!” – Chef Jones
Serves 2 people
For the dressing:
1 tablespoon Vermont maple syrup
1 tablespoon lemon juice
1 teaspoon liquid koji (can find online or Japantown)
¼ teaspoon crushed Calabrian chili
For the salad:
16 oz Brussels sprouts –
Uncooked, thinly shaved with
a mandolin or sharp knife
6 oz rendered pancetta or bacon lardons
2 duck eggs (we use Washue Valley Duck Farm)
2 teaspoon clarified butter
Pinch of Maldon sea salt
- Place all ingredients for dressing in blender and blend well.
- Pan-fry duck egg on low heat in a non-stick pan with clarified butter until egg white is cooked thoroughly, finish yolk with a pinch of Maldon sea salt.
- Toss shaved Brussels sprouts and pancetta with dressing and place around fried duck egg in a circular shape.
NOTE: Brussels have a cabbage like texture and need more dressing then a typical green salad, it should be nicely coated, think coleslaw.