“Fowl Play”
PAN-ROASTED BRUSSELS SPROUTS,
RECIPE
HOUSE-SMOKED DUCK & CHICKEN CONFIT,
BUTTERNUT SQUASH, SAGE & ONION GRAVY
& COUNTRY FRIED EGG
Ingredients
¼ cup canola oil
½ cup butternut squash, diced
½ cup Brussels sprouts halved, tender-blanched and towel-dried
¼ cup smoked duck breast, julienned (recipe to follow or you can purchase online)
¼ cup chicken confi t, shredded
1 tablespoon whole butter
½ cup sage & onion gravy (recipe to follow)
1 sunnyside fried egg
Kosher salt and cracked black pepper, to taste
Recipe continued on page 92
2 GASPARILLA MAGAZINE November/December 2019
Presented by Chef Rob Plesh of
The Pink Elephant, Boca Grande
Photo by Dusty Hopkins