Name: Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice
Yield: Makes 6 servings
Ingredients: 2 cups jasmine rice; 1 cup soy sauce; 1/2 cup fresh lime juice (from 2 medium limes); 3 tablespoons fresh ginger, finely chopped (from 2-inch-long knob); 2 cloves garlic, finely chopped; 1 tablespoon sesame oil; 4 teaspoons vegetable oil, plus more if needed to add to duck fat; 3 medium peaches, unpeeled, halved vertically and pitted; 2 tablespoons sugar; 6 (8-ounce) boneless duck breasts with skin; 1 1/2 teaspoons coarse sea salt or other coarse salt; 1 teaspoon freshly ground pepper, preferably white; 3/4 cup veal or duck demi-glace*; 1 tablespoon unsalted butter; 1/2 medium shallot, finely chopped; 1 cup walnut pieces, toasted epi:recipelinkand chopped; 1 cup fresh parsley leaves, coarsely chopped; 2 tablespoons chicken stock or low-sodium chicken broth; 3/4 cups mixed micro greens; 2 tablespoons fresh chives, finely chopped; *We recommend using D'Artagnan veal and duck demi-glace, available at some supermarkets or online at dartagnan.com.; wok

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Duck Breast with Roasted Peaches and Walnut-Parsley Fried RiceHeather Tyree

Chef Charlie Palmer shared this recipe for one of his signature dishes at his Dry Creek Kitchen restaurant in Sonoma, California, exclusively with Epicurious. Crisp-skinned, juicy duck breasts are accented with gingery fried rice and sweet roasted peaches for a stunning dish that's surprisingly simple to make. Note that the recipe makes more than enough soy-lime emulsion for the fried rice. Leftover emulsion, which will keep refrigerated in an airtight container for up to three days, can be used in stir-fries and salads or as a sauce for tuna tartare or dumplings.

Recipe notes

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