I seem to be on a roll with the two-in-posts lately so I’m going to see if I can’t keep up the trend to post a few remaining long overdue French Fridays with Dorie recipes. By my count I’m actually only missing a few, so may as well try to get to them before we get too close to the end of this whole adventure.
First up, a make-up recipe from just over a year ago, Duck Breasts with Fresh Peaches. As the date on my picture will confirm, I actually made this one on time but could never seem to get around to posting it. I have no idea why. I loved this recipe. I love duck in general and it pairs so well with sweet, fruity flavors. However, I would have never thought to serve it with seared peaches and this is now my go to summer duck recipe. So tasty. Easy enough for just the two of us but classy enough for company.
Next up is this week’s recipe, Chanterelles with Napa and Nuts. Now, I have a love-hate relationship with chanterelle mushrooms. I love to eat these tasty harbingers of autumn but I hate to prepare them. Mostly because they have so many nooks and crannies for dirt to hide in and are a pain in the tush to clean. This time around, when faced with a bag full of dirty mushroom I broke one of the 10 kitchen commandments. You know the one, “thou shalt not allow your mushrooms to bathe in the forbidden waters!” Well, it’s something like that anyway. I have so little patience for this rule and this week I just broke it completely and washed my mushrooms down with the spray nozzle of my faucet. It seemed to do the job and if it destroyed the flavor we were none the wiser because both my husband and I really enjoyed the end result served alongside a tasty filet.