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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network