Ingredients
- 1 tablespoon butter
- 1/4 cup chopped hazelnuts or walnuts
- 1 cup rice
- 2 cups chicken broth
- 1 small bunch asparagus, trimmed to 4 inches and sliced 1/2 inch thick on an angle
- 3 scallions, finely chopped
- 1/3 cup finely chopped flat-leaf parsley (a generous handful)
- 2 duck breasts
- Salt and pepper
- 1/3 cup orange marmalade
- 1/4 cup dry sherry
Description
Rachael Ray Magazine
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