Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice
Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice is a gluten free recipe with 6 servings. One serving contains 858 calories, 66g of protein, and 31g of fat. This recipe covers 47% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up coarse sea salt, butter, shallot, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It works well as a main course.
Instructions
1
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
2
Remove from heat, cover, and let stand 20 minutes.
3
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
4
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
Equipment you will use
Sauce Pan
5
Remove soy-lime emulsion from heat and set aside to cool.
Ingredients you will need
Emulsions
Lime
6
Preheat oven to 375°F. 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
Equipment you will use
Frying Pan
Oven
7
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.
Ingredients you will need
Peach
Equipment you will use
Frying Pan
Oven
8
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
9
Sprinkle breasts with salt and pepper.
Ingredients you will need
Salt And Pepper
10
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
11
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
12
In small, heavy saucepan over high heat, simmer demi-glace until reduced by 25 percent, about 5 minutes. Stir in butter and keep warm.
Ingredients you will need
Butter
Equipment you will use
Sauce Pan
13
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
Rice
Equipment you will use
Frying Pan
Wok
14
Add shallots and stir-fry until translucent, about 1 minute.
Ingredients you will need
Shallot
15
Add walnuts, rice, parsley, chicken stock, and 1 cup soy-lime emulsion and stir-fry until rice is golden brown, about 3 minutes.
Ingredients you will need
Chicken Stock
Emulsions
Parsley
Walnuts
Lime
Rice
16
Remove from heat and keep warm.
17
Holding sharp knife at 45°F angle, cut each duck breast into thin slices. Divide rice among 6 large plates and lay duck slices over each mound.
Ingredients you will need
Duck Breast
Whole Duck
Rice
Equipment you will use
Knife
18
Drizzle each with demi-glace and mound micro greens on top.