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

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

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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