Hands down my husband is a gem. Anyone that has had any interaction with him would agree. He's intelligent, humorous, Captain Safety, looks great in a pair of glasses and knows a lot about food! He is truly the Yang to my Yin when it comes to cooking... the marriage (literally) of healthful (me) and flavorful (him). And now, true to the symbol, my cooking has evolved to be a tad tastier and a little more "fancy" and he is a whole lot healthier. Ok on to the fat part, specifically Duck fat! A little in moderation can change up the flavor profile! Its tasty, makes roasted potatoes sing, and did a little something wonderful for these petite Brussels sprouts pictured below. What’s more, it has less saturated fat and more unsaturated fat (the good fat) than butter. Duck fat is minimally processed, really just melted off the duck skin. It is not refined, deodorized, or bleached like some other oils. Its’ smoke point is 375 degrees F and the big bonus for me; it brings a big smile to my French husband and his beloved French family heritage.
Now in the hierarchy of oils, here’s the scoop… Olive oil is still your best bet in terms of health. It has lower saturated fat, higher unsaturated fat, and no cholesterol. When roasting, use Virgin Olive oil because it has a higher smoke point. The smoke point is pretty important, if you exceed that point when cooking with oil, it denatures and releases free radicals, which is no Bueno for your body. Finish with Extra Virgin Olive oil and use in salads. I am also a fan of the health benefits of Coconut oil and use this in baking quite often. Finally… I beg you, do not under any circumstances eat Canola oil! It is dangerous to your health. Do the research and you will be astonished and horrified. Read your labels. It can even exist in "healthy" bread. More on this nasty oil in another blog post!
So without further adieu, on to the recipe:
2 bags of small sized Brussels Sprouts
Himalayan Sea Salt
1 Tbsp Duck fat.. of course I use Rougie Duck fat
Wash and Cut Brussels Sprouts into half or quarters depending on size, peel away outer skins if they are brown
Toss with a tsp (or less) of salt and a Tbsp (or less) of the Duck fat
Place on parchment paper
Roast in oven at 375 degree F for 25 ish minutes or until soft and slightly browned.
You may need to toss mid cooking so as to cook evenly.
Blog postings by Natalie Maddox Rougie, DOM, AP owner of Palm Wellness in Tampa, FL.