Ingredients
Array
(
[0] => Array
(
[14faece3-6821-73a4-910c-a956085559c4] => Array
(
[title] => butter, salted
[ingredientid] => 4389
[ingredientuuid] => 14faece3-6821-73a4-910c-a956085559c4
[quantity] => 1.00
[measure] => tablespoon
[title_custom] => butter
[componentid] => 0
[method] =>
)
[e9c2a26c-f2b7-aa94-4d17-9af6757f789d] => Array
(
[title] => nuts, walnuts, english, dried, halves
[ingredientid] => 22275
[ingredientuuid] => e9c2a26c-f2b7-aa94-4d17-9af6757f789d
[quantity] => 0.25
[measure] => cup
[title_custom] => hazelnuts or walnuts
[componentid] => 0
[method] => chopped
)
[27d057be-7e10-01f4-993b-07c48a10c3d5] => Array
(
[title] => rice, white, long grain, ckd
[ingredientid] => 26484
[ingredientuuid] => 27d057be-7e10-01f4-993b-07c48a10c3d5
[quantity] => 1.00
[measure] => cup
[title_custom] => rice
[componentid] => 0
[method] =>
)
[222ea097-e0f8-74b4-310e-a79ee496ae08] => Array
(
[title] => broth, chicken, cnd
[ingredientid] => 4088
[ingredientuuid] => 222ea097-e0f8-74b4-310e-a79ee496ae08
[quantity] => 2.00
[measure] => cups
[title_custom] => chicken broth
[componentid] => 0
[method] =>
)
[ff52dc54-3303-5fc4-8503-cc0572e9af5b] => Array
(
[title] => asparagus, fresh
[ingredientid] => 352
[ingredientuuid] => ff52dc54-3303-5fc4-8503-cc0572e9af5b
[quantity] => 1.00
[measure] => each
[title_custom] => small bunch asparagus
[componentid] => 0
[method] => trimmed to 4 inches and sliced 1/2 inch thick on an angle
)
[5b4fdb16-8c44-4234-45cc-620c2dfc9197] => Array
(
[title] => onion, scallions, tops & bulb, fresh, med, 4 1/8" long
[ingredientid] => 22721
[ingredientuuid] => 5b4fdb16-8c44-4234-45cc-620c2dfc9197
[quantity] => 3.00
[measure] => each
[title_custom] => scallions
[componentid] => 0
[method] => finely chopped
)
[6bdf37c9-53e3-74d4-1d8d-e01e70965f4f] => Array
(
[title] => herb, parsley, fresh, chpd
[ingredientid] => 17989
[ingredientuuid] => 6bdf37c9-53e3-74d4-1d8d-e01e70965f4f
[quantity] => 0.33
[measure] => cup
[title_custom] => flat leaf parsley
[componentid] => 0
[method] => finely chopped
)
[d9b18501-8350-ebf4-c16e-b673f4815719] => Array
(
[title] => duck, breast, w/o skin, raw, wild
[ingredientid] => 14248
[ingredientuuid] => d9b18501-8350-ebf4-c16e-b673f4815719
[quantity] => 2.00
[measure] => each
[title_custom] => duck breasts
[componentid] => 0
[method] =>
)
[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
(
[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.00
[measure] => each
[title_custom] => salt
[componentid] => 0
[method] =>
)
[7b888e25-4007-2654-1d38-1cfe0c845908] => Array
(
[title] => pepper, black
[ingredientid] => 23878
[ingredientuuid] => 7b888e25-4007-2654-1d38-1cfe0c845908
[quantity] => 0.00
[measure] => each
[title_custom] => pepper
[componentid] => 0
[method] =>
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[dc62fa83-228b-88a4-5984-3a9d3ab1960d] => Array
(
[title] => marmalade, orange
[ingredientid] => 21229
[ingredientuuid] => dc62fa83-228b-88a4-5984-3a9d3ab1960d
[quantity] => 0.33
[measure] => cup
[title_custom] => orange marmalade
[componentid] => 0
[method] =>
)
[a7671467-9f75-0724-4536-a9f60029ed1c] => Array
(
[title] => wine, cooking, sherry
[ingredientid] => 34912
[ingredientuuid] => a7671467-9f75-0724-4536-a9f60029ed1c
[quantity] => 0.25
[measure] => cup
[title_custom] => dry sherry
[componentid] => 0
[method] =>
)
)
)
-
1 tbsp butter
-
1/4 cup hazelnuts or walnuts chopped
-
1 cup rice
-
2 cups chicken broth
-
1 small bunch asparagus trimmed to 4 inches and sliced 1/2 inch thick on an angle
-
3 scallions finely chopped
-
1/3 cup flat leaf parsley finely chopped
-
2 duck breasts
-
salt
-
pepper
-
1/3 cup orange marmalade
-
1/4 cup dry sherry
Recipe Method
1. In a medium bowl
saucepan, melt 1 tablespoon
butter; add the
nuts and toast for 2 minutes. Stir in the rice and
chicken broth and bring to a boil. Lower the heat, cover and
simmer until tender, about 15 minutes. Fluff the rice with a fork, add the
asparagus and cook, covered, until the
asparagus is crisp and tender, about 3 minutes. Stir in the scallions and
parsley.
2. Using a small knife, make shallow cuts in a crisscross pattern into the skin of the duck breasts; season with salt and pepper. In a large skillet, place the duck skin side down and cook over medium low heat until the skin is crisp, about 15 minutes. Pour off the fat and flip the duck breast. Add 1/2 cup water, the marmalade and sherry, cover and cook for 5 minutes for medium rare.
3. Thinly slice the duck and arrange on 2 plates. Spoon the sauce on top and serve with rice.
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