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A recent trip to France still has me obsessing over how to recreate traditional French dishes in a paleo light. This is currently happening behind the scenes at the Dr.AG HQ, but will have to wait until the bugs are worked out. Instead I’ll just take our classic skillet dishes and spin it with a French inspired flavor! That’s right – French skillet time.
But wait, how do you make a French skillet, you ask? Well, by using some red wine, onions, tarragon and garlic and cooking it all down with some meat and duck fat. Duh. The duck fat adds a richness that is used in a lot of traditional French dishes, but if you can’t find any or don’t like that, feel free to substitute with ghee or grass-fed butter.
Read on for my take on this savory French skillet and check out the Mexican, Italian and American versions as well. Oh, and if you don’t have a cast iron skillet, check out the ones I recommend. Skillet time!
- 3/4 pound ground pork
- 3 sprigs thyme
- 1/2 cup chopped tarragon
- 3/4 cup dry red wine
- 4 eggs
- 2 cups chopped kale
- 2 tablespoons duck fat (or ghee)
- 6 sliced medium mushrooms
- 4 cloves garlic
- 1/2 sliced medium onion
- salt and pepper to taste
- Cook sausage until half cooked (roughly five minutes) over medium to low heat in a cast iron skillet.
- Cook down onion and garlic and the sausage the rest of the way. Onions should be nearly translucent. You can use ghee or butter if you don't have the duck fat in the same ratio.
- Add the kale, mushrooms, herbs and wine and cook down for another 2-3 minutes.
- Settle ingredients and crack eggs in the middle. Toss in the oven at 350 F degrees for 8-12 minutes or until the eggs have reached desired consistency. Drink the rest of the bottle of red wine during this time.
by Anthony Gustin