A wonderfully autumnal dish – hearty, salty, earthy, and fruity all at once. This salad of Brussels sprouts with filleted oranges, walnut oil, and fried duck cracklings is prepared in a snap and tastes wonderfully aromatic, rich, and sophisticated. It's perfect for a little marinating.
Ingredients (for 4 people/starter)
1 jar of fritons de canard from Vidal
2-3 handfuls of Brussels sprouts
2 oranges
Walnut oil from Leblanc
some pepper
possibly Grenoble walnuts for decoration
Preparation:
Fry the cracklings in a pan with the fat until crispy. Halve the raw Brussels sprouts and remove the stalks. Roughly separate the individual leaves (it doesn't have to be leaf by leaf). Remove the cracklings from the pan and fry the Brussels sprouts in the remaining fat. Fillet the oranges. When the Brussels sprouts have the desired bite, drizzle a little walnut oil into the pan, add the cracklings back in, and season with pepper (salt to taste, as the fries already contain salt). Serve everything with the orange segments. If you have them and want to, add a few walnut halves for garnish.
Bon appetite!
