Duck-fat brussels sprouts with lemon aioli

Name: Duck-fat brussels sprouts with lemon aioli recipe
Yield: 6
Ingredients: 1kg Brussels sprouts; 150g duck fat; 2 tbs thyme leaves; 2 tsp salt flakes; Finely grated zest of 1 lemon; Finely grated zest & juice of 1/2 lemon; 1/2 garlic clove, crushed; 1 cup (300g) whole egg mayonnaise

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by Phoebe Wood

Dec 04, 2020

Watch out potatoes, these duck-fat brussels sprouts are tough competition for favourite Christmas side.

1kg Brussels sprouts
150g duck fat
2 tbs thyme leaves
2 tsp salt flakes
Finely grated zest of 1 lemon

Lemon aioli

Finely grated zest & juice of 1/2 lemon
1/2 garlic clove, crushed
1 cup (300g) whole egg mayonnaise

Method

1.

For the aioli, combine all the ingredients in a bowl and refrigerate until needed.
2.

Preheat oven to 220C. Place the brussels sprouts in boiling salted water for 1-2 minutes until blanched. Drain and refresh under cold running water. Drain and pat dry. Place duck fat in a large roasting pan and place in the oven for 15 minutes until melted and hot.
3.

Add brussels sprouts to the pan and using tongs carefully turn to coat in the duck fat. Scatter with half the thyme leaves and 1 tsp salt flakes. Roast for 35-40 minutes until crisp. While the sprouts are roasting, rub remaining thyme leaves, salt flakes and lemon zest together in a bowl to release the oils from the lemon zest. When ready to serve, spread aioli into serving bowl. Scatter the sprouts with the lemon and thyme salt to season, then serve.