Remove the leaves from the Brussels sprouts.
Melt 1 tsp of duck fat (if you don’t have duck fat you can also use butter or olive oil) in a pan on medium heat.
Drop in Brussels sprout leaves and lightly toss. Sauté for 2 to 3 minutes.
Add salt, pepper and pour in a ¼ cup of chicken stock.
Sauté for 1 to 2 more minutes, tossing occasionally.
Serve on a plate topped with chopped bacon and Parmesan as a warm salad or a side dish.