Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice

Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice
Photo by Heather Tyree

Ingredients

  • 6 8-ounce boneless duck breasts with skin
  • 1 cup soy sauce
  • 1 tablespoon unsalted butter
  • 1 tablespoon sesame oil
  • 2 tablespoons sugar
  • 1 cup walnut pieces, toasted
  • ¾ cup mixed micro greens
  • + 14 more ingredients
    • 3 medium peaches
    • 2 tablespoons chicken stock or low-sodium chicken broth
    • 1 ½ teaspoons coarse sea salt or other coarse salt
    • ½ medium shallot
    • 1 cup fresh parsley leaves
    • 4 teaspoons vegetable oil
    • wok
    • 1 teaspoon freshly ground pepper
    • 2 cups jasmine rice
    • ½ cup fresh lime juice
    • ¾ cup veal or duck demi-glace
    • 3 tablespoons fresh ginger
    • 2 tablespoons fresh chives
    • 2 cloves garlic

In large, heavy saucepan over moderately high heat, combine rice and 4 1/2 cups water and bring to gentle boil. Remove from heat, cover, and let stand 20 minutes. Spread on large rimmed baking sheet and refrigerate, uncovered, until cool and dry, at least 2 hours or overnight. In small saucepan o...

View full recipe at Epicurious

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