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