Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice

Name: Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Chinese, Asian
Ingredients: 2 teaspoons coarse sea salt or other coarse salt; 177 milliliters veal or duck demi-glace; 1 kilograms boneless duck breasts with skin; 2 Tbsps fresh chives, finely chopped; 3 Tbsps fresh ginger, finely chopped (from 2-inch-long knob); 237 milliliters fresh parsley leaves, coarsely chopped; 2 cloves garlic, finely chopped; 177 milliliters mixed micro greens; 473 milliliters jasmine rice; 118 milliliters fresh lime juice (from 2 medium limes); 2 Tbsps chicken stock or low-sodium chicken broth; 3 mediums peaches, unpeeled, halved vertically and pitted; 1 Tbsp sesame oil; 1 mediums shallot, finely chopped; 237 milliliters soy sauce; 2 Tbsps sugar; 1 Tbsp unsalted butter; 4 teaspoons vegetable oil, plus more if needed to add to duck fat; 237 milliliters walnut pieces, toasted and chopped</epi:recipelink; 1 teaspoon freshly ground pepper, preferably white; 6 servings We recommend using DArtagnan veal and duck demi-glace, available at some supermarkets or online at dartagnan.com

The recipe Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice could satisfy your Chinese craving in approximately 45 minutes. This recipe serves 6. Watching your figure? This gluten free recipe has 858 calories, 66g of protein, and 31g of fat per serving. A mixture of lime juice, chicken broth, online at dartagnan.com, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the jasmine rice you could follow this main course with the Vegan Almond Rice Pudding as a dessert. It works well as a main course.

Instructions

In large, heavy saucepan over moderately high heat, combine rice and 4 1/2 cups water and bring to gentle boil.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

In small saucepan over moderately high heat, stir together 1 cup water, soy sauce, lime juice, ginger, garlic, and sesame oil. Simmer, uncovered, until reduced by 15 percent, 3 to 4 minutes.

Ingredients you will need

Lime Juice

Sesame Oil

Soy Sauce

Garlic

Ginger

Water

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Sauce Pan

Remove soy-lime emulsion from heat and set aside to cool.

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Emulsions

Lime

Preheat oven to 375F. In 8-inch cast-iron skillet over moderately high heat, heat 1 teaspoon vegetable oil until hot but not smoking. Coat cut sides of peaches with sugar, transfer peaches, cut side down, to skillet, and cook until sugar just begins to caramelize, about 2 minutes.

Ingredients you will need

Vegetable Oil

Peach

Sugar

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Frying Pan

Oven

Transfer skillet to oven and roast peaches until edge of skin is easy to lift away from flesh (leave skin on), 6 to 7 minutes. Keep peaches warm and leave oven on.

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Peach

Equipment you will use

Frying Pan

Oven

Pat duck breasts dry. Using sharp knife, score skin in 1-inch crosshatch pattern, taking care not to cut through fat into meat below.

Ingredients you will need

Duck Breast

Meat

Equipment you will use

Knife

Sprinkle breasts with salt and pepper.

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Salt And Pepper

In large, ovenproof skillet over moderately low heat, heat 1 1/2 teaspoons vegetable oil until hot but not smoking. Working in 2 batches (wipe pan clean and add remaining 1 1/2 teaspoons oil before second batch), sear duck breasts, skin side down, until skin is golden brown and crisp, 10 to 12 minutes. As fat is rendered, periodically drain off and reserve. Return all 6 breasts to skillet, skin side up.

Ingredients you will need

Cooking Oil

Duck Breast

Equipment you will use

Frying Pan

Transfer skillet to oven and roast breasts to desired doneness, 2 to 3 minutes for medium-rare (instant-read thermometer inserted into breasts will read 135F). Keep warm.

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Kitchen Thermometer

Frying Pan

Oven

In small, heavy saucepan over high heat, simmer demi-glace until reduced by 25 percent, about 5 minutes. Stir in butter and keep warm.

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Butter

Equipment you will use

Sauce Pan

While demi-glace is reducing, fry rice: Measure reserved duck fat and add vegetable oil if necessary to make 3 tablespoons. In large, well-seasoned wok or large, deep, heavy skillet over high heat, heat fat until just smoking.

Ingredients you will need

Vegetable Oil

Duck Fat