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

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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