Brussels Sprouts & Fried Duck Egg Recipe

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


  1. Place all ingredients for dressing in blender and blend well.
  2. 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.
  3. 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.