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

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

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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