That's funny... I bought some brussels sprouts today along with a pair of duck legs.

Going to make a quick-recipe confit, and then use the fat to sautee lightly-steamed brussels sprouts as a side, together with new potatoes.

Granted, anything cooked in duck fat is AWESOME, but I like this recipe in particular. I find it kind of interesting, as an aside, that my daughter, who's always been a picky eater (quelle surprise, right?) LOVED this simple way of preparing vegetables when she was as young as 12. So there is that.