{"id":494,"date":"2018-11-19T17:29:05","date_gmt":"2018-11-19T17:29:05","guid":{"rendered":"https:\/\/www.frankfamilyvineyards.com\/blog\/?p=494"},"modified":"2021-12-13T23:16:36","modified_gmt":"2021-12-13T23:16:36","slug":"brussels-sprouts-fried-duck-egg-recipe","status":"publish","type":"post","link":"https:\/\/www.frankfamilyvineyards.com\/blog\/brussels-sprouts-fried-duck-egg-recipe\/","title":{"rendered":"Brussels Sprouts & Fried Duck Egg Recipe"},"content":{"rendered":"

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<\/a><\/span>, for an inventive take on this classic Thanksgiving side dish. Pair this dish with a bottle of Frank Family 2017 Carneros Pinot Noir<\/a><\/span>, and you’ll be ready to feast.<\/p>\n

“This is a simple yet delicious rendition of breakfast. All the best flavors of breakfast that can be enjoyed at anytime of the day!\u201d \u2013 Chef Jones<\/em><\/p><\/blockquote>\n

\"\"<\/p>\n

Serves 2 people<\/em><\/p>\n

For the dressing:<\/em><\/strong><\/p>\n

1 tablespoon Vermont maple syrup<\/p>\n

1 tablespoon lemon juice<\/p>\n

1 teaspoon liquid koji (can find online or Japantown)<\/p>\n

\u00bc teaspoon crushed Calabrian chili<\/p>\n

For the salad:<\/em><\/strong><\/p>\n

16 oz Brussels sprouts –<\/p>\n

Uncooked, thinly shaved with
\na mandolin or sharp knife<\/p>\n

6 oz rendered pancetta or bacon lardons<\/p>\n

2 duck eggs (we use Washue Valley Duck Farm)<\/p>\n

2 teaspoon clarified butter<\/p>\n

Pinch of Maldon sea salt<\/p>\n

Method:<\/em><\/strong><\/p>\n

    \n
  1. Place all ingredients for dressing in blender and blend well.<\/li>\n
  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.<\/li>\n
  3. Toss shaved Brussels sprouts and pancetta with dressing and place around fried duck egg in a circular shape.<\/li>\n<\/ol>\n

    NOTE: <\/strong>Brussels have a cabbage like texture and need more dressing then a typical green salad, it should be nicely coated, think coleslaw.<\/p>\n","protected":false},"excerpt":{"rendered":"

    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 […]<\/p>\n","protected":false},"author":4,"featured_media":495,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5],"tags":[7,121,108,83,120,24,123,122],"class_list":["post-494","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-featured","tag-food-pairing","tag-napa-valley-wine","tag-pinot-noir","tag-recipe","tag-thanksgiving","tag-thanksgiving-recipe","tag-wine-pairing"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.frankfamilyvineyards.com\/blog\/wp-content\/uploads\/2018\/11\/IMG_0746.jpg?fit=5184%2C3456&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/parYsd-7Y","_links":{"self":[{"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/posts\/494","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/comments?post=494"}],"version-history":[{"count":0,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/posts\/494\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/media\/495"}],"wp:attachment":[{"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/media?parent=494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/categories?post=494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/tags?post=494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}