Duck Breast With Roasted Peaches And Walnut-Parsley Fried Rice

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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 and 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

Special equipment: wok

*We recommend using D'Artagnan veal and duck demi-glace, available at some supermarkets or online at

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