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

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

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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