Roasted Duck Bacon and Brussels Sprout 'Petit-Déjeuner' with Orange Zest and Dijon

Place the duck bacon slices in a cold skillet and turn the heat to medium.

Render the fat until the edges are crispy and the meat is deeply browned, about 4-5 minutes.

Remove the bacon, leaving the rendered fat in the pan.

Toss in the finely shredded Brussels sprouts.

Sauté over medium-high heat, allowing them to char slightly at the edges until tender-crisp.

Whisk the Dijon mustard with a splash of water and the fresh orange zest, then drizzle over the sprouts to deglaze the pan.

Fold in the crumbled crispy duck bacon.

Serve immediately on a small warmed plate, garnished with an extra dusting of zest for a bright, aromatic morning finish.