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

  • 1 cup walnut pieces, toasted
  • 2 tablespoons sugar
  • 1 ½ teaspoons coarse sea salt or other coarse salt
  • 6 8-ounce boneless duck breasts with skin
  • 1 cup soy sauce
  • 1 tablespoon unsalted butter
  • 1 tablespoon sesame oil
  • + 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 cups jasmine rice
    • ½ cup fresh lime juice
    • ¾ cup veal or duck demi-glace
    • 3 tablespoons fresh ginger
    • 2 tablespoons fresh chives
    • 2 cloves garlic

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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