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

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

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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