# Preheat the oven to 160°C/Gas Mark 3. # Peel and trim the sprouts and cut into quarters lengthways. # Toss in an ovenproof dish with 1 tablespoon of the duck fat and the sugar and season well. # Bake in the oven for about 15 minutes, until just tender. # While the sprouts are cooking, brown the bacon in a frying pan in the remaining duck fat, then add the garlic, sage and thyme. # Cook for 1 more minute, remove from the heat and stir through the breadcrumbs, orange zest and parsley. # Season. # Stir the chestnuts into the sprouts. Pour over the chicken stock. Top with the stuffing mixture and return to the oven for 10 minutes, or until golden.
* 750g sprouts
* 3 tablespoons duck fat or butter
* 1 teaspoon caster sugar
* sea salt and freshly ground black pepper
* 100g smoked streaky bacon, chopped
* 1 garlic clove, crushed
* 1 tablespoon chopped sage leaves
* 1 teaspoon thyme leaves
* 150g soft breadcrumbs
* finely grated zest of 1 orange
* 1 tablespoon chopped parsley
* 100g peeled, vacuum-packed chestnuts, roughly chopped
* 200ml chicken stock