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

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

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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