Andouille Crusted Duck, with Ricotta Stuffed Sweet Pepper, and Spicy Kasha with Sweet Snow Peas

By Mariya
October 25, 2009
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Author Notes: Quak Quak-no more chicken! Here's a poultry alternative when you're chickened out Mariya

Serves: 8


  • 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 ¼ in pieces.
  18. Combine snow peas with kasha.

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