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

Directions

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.