Duck, Duck, Peach!

 

Grilled Duck Breast with Peaches-8494

 

Menus from proximate restaurants in rural France can seem eerily similar, as though all aligned along the same invisible lines of culinary force emanating from the specialties of the region. This restaurant has fois gras; that restaurant has fois gras. This restaurant offers grilled duck breast; that restaurant offers grilled duck breast. Whether you find this state of affairs delightful or vexing depends on your perspective.  If I were living in the same village for several months then menu similarity might start to get tedious, but in the Sud-Ouest, that lower left corner of France heading toward Spain, I had no problem with encountering a familiar selection of fois gras, duck and rabbit, accompanied by eggplant and tomatoes, not to mention the incredible local dessert pastry, Pastis de Quercy, the subject of a future post.  I enjoy fois gras, but I love duck.  For me, duck has more there there than any other animal protein.  I’d give up beef in two quacks if I had to choose between it and duck.  Legs, breast, liver – no matter.  It’s all great to me.  You can make up your own mind with our Grilled Duck with Peaches entrée this week.  You can also eliminate the potentially irksome challenge of cooking duck inside, dealing with the fat.  We cook it outside.  On the grill.