Unfeasibly large duck breasts with aillade
The duck breasts in this part of the world are simply enormous ; they’re the “Lolo Ferrari” of the duck world in bosomy terms.
Which is fabulous as one easily serves two unless you are feeling totally gluttonous or facing the prospect of no more food for several days.
I love the way that the locals cook duck breasts on a small griddle over an open fire, the fat spitting and the skin caramelising whilst you watch and salivate. To accompany duck and ring the changes a little I’ve recently found a recipe for a South-West France classic called aillade.
This is a fresh garlic paste made with crushed walnuts, walnut oil and parsley, a bit like a pesto. Either pounded in the old manner with a pestle and mortar (very satisfying) or else in a food processor if you don’t have an anger problem, this is served in green, garlicy spoonfuls alongside the grilled duck breast.
Easy to make and an absolute classic pairing of tastes.
Lolo Ferrari would be proud.