Definition: Frye is a French dish made with sliced duck breast, often served as a side dish or as a main course. The name Frye comes from the term "frye," which is a small round piece of bread used to make rolls. The definition of frye can be broadly divided into two broad categories: culinary and historical. Culinary fryes are typically small, round pieces of bread that are eaten as a side or as an appetizer. Historically, they have been a popular part of French cuisine due to their simplicity and versatility. Historical Frye may refer to the dish Frye, which was introduced into France in the 19th century as a way to preserve meat from poultry products. This is particularly common in regions where poultry is a primary source of protein and fat, such as the Auvergne region of southeastern France. The term "Frye" is commonly used in culinary contexts to refer to any dish made with duck breast or any type of meat. However, it's also often associated with historical references and may be used colloquially to describe a small, round piece of bread eaten as an appetizer.

Frye