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

• 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.

sausage, whole wheat bread crumbs, duck breasts, canola oil, shallot, white wine, chicken, salt, pepper, parsley, sweet peppers, yellow sweet peppers, carrots, onion, olive oil, whole wheat breadcrumbs, ricotta cheese, parmesan cheese, zested ginger, chicken, salt, pepper, shallots, olive oil, kasha, zested ginger, water, red pepper, snow peas, salt, pepper

Taken from food52.com/recipes/1250-andouille-crusted-duck-with-ricotta-stuffed-sweet-pepper-and-spicy-kasha-with-sweet-snow-peas (may not work)