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

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