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Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice Recipe

Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice Recipe

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Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice

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Ingredients

Count

Nutrition

760

Calories

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Ingredients:

Serving

2 cups jasmine rice
1 cup soy sauce
1/2 cup fresh lime juice (from 2 medium limes)
3 tbsp fresh ginger, finely chopped (from 2-inch-long knob)
2 cloves garlic, finely chopped
1 tbsp sesame oil
4 tsp vegetable oil , plus more if needed to add to duck fat
3 medium peaches, unpeeled, halved vertically and pitted
2 tbsp sugar
6 (8-oz) boneless duck breasts with skin
1 1/2 tsp coarse sea salt
1 tsp freshly ground pepper, preferably white
3/4 cup veal or duck demi-glace
1 tbsp unsalted butter
1/2 medium shallot, finely chopped
1 cup walnut pieces, toasted and chopped
1 cup fresh parsley leaves, coarsely chopped
2 tbsp chicken stock
3/4 cups mixed micro greens
2 tbsp fresh chives, finely chopped

Directions:

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 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. Remove soy-lime emulsion from heat and set aside to cool.
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. 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.
Pat duck breasts dry. Using sharp knife, score skin in 1-inch crosshatch pattern, taking care not to cut through fat into meat below. Sprinkle breasts with 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. 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.
In small, heavy saucepan over high heat, simmer demi-glace until reduced by 25 percent, about 5 minutes. Stir in butter and keep warm.
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. Add shallots and stir-fry until translucent, about 1 minute. Add walnuts, rice, parsley, chicken stock, and 1 cup soy-lime emulsion and stir-fry until rice is golden brown, about 3 minutes. Remove from heat and keep warm.
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. Drizzle each with demi-glace and mound micro greens on top. Sprinkle with chives and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	760.45 Kcal (3184 kJ)
Calories from fat	222.28 Kcal
		% Daily Value*
Total Fat	24.7g	38%
Cholesterol	70.01mg	23%
Sodium	3330.04mg	139%
Potassium	586.42mg	12%
Total Carbs	102.38g	34%
Sugars	11.21g	45%
Dietary Fiber	6.29g	25%
Protein	31.92g	64%
Vitamin C	27.6mg	46%
Iron	3.8mg	21%
Calcium	59.8mg	6%

Amount Per 100 g
Calories	204.6 Kcal (857 kJ)
Calories from fat	59.8 Kcal
		% Daily Value*
Total Fat	6.64g	38%
Cholesterol	18.83mg	23%
Sodium	895.93mg	139%
Potassium	157.77mg	12%
Total Carbs	27.54g	34%
Sugars	3.02g	45%
Dietary Fiber	1.69g	25%
Protein	8.59g	64%
Vitamin C	7.4mg	46%
Iron	1mg	21%
Calcium	16.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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