The saltiness of the lardons matches the softness of the sprouts beautifully. Everyone will want to try it!
Serves : 4 Prep/Cooking Time : 10 minutes
Tip : You can use thinly sliced pancetta if you prefer it to the lardons.
First of all you need to blanch the Brussels sprouts. To do this you need to part cook the sprouts in a pan of boiling salted water for 3 mins, then drain and tip them into a bowl of iced water to cool quickly. This will stop them cooking further and avoid them becoming soggy.
Drain the water away again and set aside until nearly ready to serve.
Using a small frying pan, heat the goose fat until hot, tip in the bacon lardons and lightly sauté until crisp.
Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.