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

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network