Here’s my contribution toward the excess caused by the arrival of the Triple Crown winner to run in this weekend’s Travers Stakes. It was inspired by some ripe stone fruit and a tub of duck fat that was in danger of being discarded. Oddly but deliciously, the sweetness of the fruit and the decadent gaminess of steak combine to produce a taste reminiscent of foie gras.
Ripe peaches or nectarines
Some really nice steak
Method: heat a generous amount of duck fat in a cast iron skillet–about 1/4 inch deep. Split and stone the fruit then cook the halves, open side down, until nicely caramelized. Reserve on paper towels. Salt and pepper the steak and fry each side to your preferred tenderness, hopefully no more than medium rare. Drain the steak on paper towels, transfer to serving plates, place a fruit half on top, rest a few minutes then serve.