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

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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