• Ingredients: 34
  • Serves: 6

Lemon-glazed brussels sprouts with medium brussels sprouts, trimmed, water, butter, olive oil, fresh lemon juice, grated lemon peel.

Ingredients

Croutons

  • 1/4 cup butter
  • 3 cups 1/2-inch cubes crustless sourdough bread
  • 1 tsp. coarsely cracked black pepper

Soup

  • 2 tbsps. butter
  • 2 cups chopped leeks
  • 1/4 cup minced shallots
  • 3 garlic cloves, chopped
  • 6 tbsps. finely chopped fresh Italian parsley
  • 2 tbsps. chopped fresh thyme
  • 1 tbsp. chopped fresh oregano
  • 1 large red bell pepper, cut into 1/4-inch cubes
  • 8 cups low-salt chicken broth
  • 1 1/2 cups frozen baby lima beans
  • 1 14 3/4-ounce can creamed corn
  • 1 1/2 cups frozen white corn kernels

Eggs

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Combine first 4 ingredients in large pot; cover and bring to boil over high heat. Reduce heat to medium.
  2. Step 2 Cook until brussels sprouts are crisp-tender, about 10 minutes, stirring occasionally. Stir in lemon juice; cook uncovered until glaze coats brussels sprouts, about 1 minute.

    For this step you will need

  3. Step 3 Season to taste with salt and pepper. Transfer brussels sprouts to bowl. Sprinkle with lemon peel and serve.

    For this step you will need

Nutrition information

Calories 174 Carbohydrates 14 g (5%)
Fat 13 g (19%) Protein 5 g (10%)
Saturated Fat 6 g (28%) Sodium 40 mg (2%)
Polyunsaturated Fat 1 g Fiber 6 g (23%)
Monounsaturated Fat 5 g Cholesterol 20 mg (7%)