A wonderfully autumnal dish – hearty, salty, earthy and fruity all at once. This salad of Brussels sprouts with orange segments, walnut oil and fried duck crackling is ready in no time and tastes wonderfully aromatic, satisfying and refined. It can happily sit for a while.
Ingredients (for 4 people/starter)
1 jar fritons de canard by Vidal
2-3 handfuls of Brussels sprouts
2 oranges
Walnut oil by Leblanc
a little pepper
possibly Grenoble walnuts for decoration
Preparation:
Fry the crackling with the fat in a pan until crispy. Halve the raw Brussels sprouts and remove the core. Roughly separate the individual leaves from each other (it doesn't have to be leaf by leaf). Remove the crackling from the pan and fry the Brussels sprouts in the remaining fat. Segment the oranges. When the Brussels sprouts have the desired bite, drizzle a little walnut oil into the pan, add the crackling back in and season with pepper (salt to taste, as the fritons already bring salt with them). Arrange everything with the orange segments. If you have them and want to, add a few walnut halves as decoration.
Bon appétit!
