Andouille Crusted Duck, With Ricotta Stuffed Sweet

Name: Andouille Crusted Duck, With Ricotta Stuffed Sweet Pepper, And Spicy Kasha With Sweet Snow Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Duck; 1/4 pound Andouille sausage; 1/4 cup whole wheat bread crumbs; 8 pieces skinless duck breasts; 2 ounces canola oil; 1 piece medium shallot-small dice; 6 ounces white wine; 16 ounces chicken stock; salt-to taste; pepper-to taste; 1 ounce chopped parsley; Sweet Peppers and Kasha; 8 small, yellow sweet peppers-tops trimmed and reserved; ribs removed and discarded; 2 medium carrots-small dice; 1 medium onion-small dice; 1 ounce olive oil; 1 cup whole wheat breadcrumbs; 15 ounces ricotta cheese; 1/2 cup grated parmesan cheese; 1 teaspoon zested ginger; 8 ounces chicken stock; salt-to taste; pepper-to taste; 2 medium shallots-small dice; 2 ounces olive oil; 2 cups Kasha (aka buckwheat grains); 1.5 teaspoons zested ginger; 4 cups water; 1 teaspoon crushed red pepper flakes; 3 cups snow peas

Servings: persons

Duck
1/4 pound Andouille sausage
1/4 cup whole wheat bread crumbs
8 pieces skinless duck breasts
2 ounces canola oil
1 piece medium shallot-small dice
6 ounces white wine
16 ounces chicken stock
salt-to taste
pepper-to taste
1 ounce chopped parsley
Sweet Peppers and Kasha
8 small, yellow sweet peppers-tops trimmed and reserved; ribs removed and discarded
2 medium carrots-small dice
1 medium onion-small dice
1 ounce olive oil
1 cup whole wheat breadcrumbs
15 ounces ricotta cheese
1/2 cup grated parmesan cheese
1 teaspoon zested ginger
8 ounces chicken stock
salt-to taste
pepper-to taste
2 medium shallots-small dice
2 ounces olive oil
2 cups Kasha (aka buckwheat grains)
1.5 teaspoons zested ginger
4 cups water
1 teaspoon crushed red pepper flakes
3 cups snow peas
salt-to taste
pepper-to taste

1
FOR THE DUCK: Cut Andouille into small dice and cook until brown; mix with breadcrumbs.
2
Season duck breasts and brown on both sides in canola oil; remove and reserve.
3
Add shallot to pan and cook for 30 sec.; deglaze pan with white wine and reduce au sec.
4
Add 8 oz of chicken stock to pan.
5
Toss duck breasts in Andouille mixture and return to pan; top off duck with remainder of Andouille mixture.
6
Bake at 375F until duck is cooked through (approximately 15 min); place on rack.
7
Deglaze pan with white wine.
8
Add remainder of chicken stock and reduce by 1/3rd on stove top; mont au beurre and serve over duck
9
Top with parsley.
10
FOR THE SWEET PEPPERS: Cook onions in olive oil, until they turn light brown; add carrots and sweet peppers; when cooked through, season, remove, and reserve.
11
In a bowl, combine breadcrumbs, ricotta cheese, parmesan cheese, and ginger; season.
12
Combine cheese mixture with vegetable mixture and spoon into peppers.
13
Braise peppers in chicken stock, in a large rondeau, until tender when pierced with a fork (approximately 20 min).
14
FOR THE KASHA: In a saucepan, sweat shallot in olive oil; add Kasha and ginger and toss until incorporated.
15
Add water; bring to a boil and turn to a simmer; add red pepper flakes.
16
Cook until Kasha absorbs all of the water (approximately 15 min); season.
17
Blanch snow peas and strain; cut on a diagonal in 1/4 in pieces.
18
Combine snow peas with kasha.

1135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: Duck, 1/4 pound Andouille sausage, 1/4 cup whole wheat bread crumbs, 8 pieces skinless duck breasts, and more.

Yes, Andouille Crusted Duck, With Ricotta Stuffed Sweet Pepper, And Spicy Kasha With Sweet Snow Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Andouille Crusted Duck, With Ricotta Stuffed Sweet Pepper, And Spicy Kasha With Sweet Snow Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions