Zubereitung

1. 1

   Wash the brussels sprouts well. Trim the stem ends and remove any yellowing leaves.

2. 2

   Cut in half from stem to top. Finely sliced the shallot.

3. 3

   Mix the honey, mustard and 3 tablespoons of water in a small bowl. Set aside.

4. 4

   Heat the duck fat in a large skillet over medium heat. Stir in sliced shallots until fragrant.

5. 5

   Add in Brussels sprouts and sprinkle salt, pepper and a tablespoon of water over, stir, cover, and cook for roughly 5 minutes.

6. 6

   Pour in the prepared mustard sauce, stirring to combine. Cook until most of liquid evaporates and sprouts are tender but still bright green, 3-5 minutes.

7. 7

   Add in sliced chillies and toss all together. Season with salt and pepper.