Rinse the Brussels Sprouts. Don't bother pulling off the outer leaves. Cut in halves. Toss with a little Balsamic vinegar. Toss again to lightly coat with duck and bacon fat. Substitute if needed. Season with salt and pepper. Place on racks over baking pans. Put in the oven cold.
Set oven to clean and make some White Castle stuffing.
notes: if you have kale in the house repeat the above.