Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice

Ingredients

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

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