Grab you skillet, plop in your duck fat, and warm it up. While the fat is liquifying cut up the Baby Bellas. I prefer to quarter them but feel free to cut them as you like. Add some fresh cracked black pepper and a pinch of smoked salt. Cook them until they get some nice color but as still firm. I like them to still have a nice texture. They’re more satisfying that way. Turn the heat off and add half of the fresh sage. Then plate the little tasty devils up and add the remainder of the fresh sage. Then finally finish with a tiny pinch of Maldon.