While the rest of French Fridays with Dorie are making cabbage and foie gras bundles (page 193), we made duck breasts. Twenty-minute honey-glazed duck breasts (page 229). My husband is becoming an expert at rendering duck fat and I am becoming a fan of duck. I am also looking for suggestions on how to cook some potatoes in the duck fat I saved. I have about 2 tablespoons of fat. Suggestions much appreciated.
curried chicken parmentier. We loved this dish and found it to be very flavorful. The chicken curry is topped with sweet potatoes and I needed an excuse to make sweet potatoes.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan.