Cherry Ancho Duck Breasts
with Pistachio Rice & Roasted Green Beans
Rich, juicy duck pairs beautifully with a sweet, fruit-based sauce—it’s a combo that’s about as classic as can be. Our chefs decided to take things a step further by adding a bit of ancho chili powder into the mix, which creates this smoky, sultry mystique. The excitement only continues with the sides: pistachio-studded rice and tender roasted green beans. This is the sort of dish we’d want to make when we’re feeling a little bit fancy.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Duck Breasts
6 ounce
Green Beans
2 unit
Scallions
½ cup
Jasmine Rice
2 tablespoon
Cherry Jam
1 unit
Chicken Demi-Glace
(Contains Milk)
1 teaspoon
Ancho Chili Powder
1 ounce
Dried Cherries
1 ounce
Pistachios
(Contains Tree Nuts)
Not included in your delivery
1 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Pat duck dry with paper towels and season with salt and pepper. Place skin sides down in a large, preferably nonstick, pan. Cook over medium heat until skin is crispy, 15-20 minutes, carefully pouring out fat as it’s released (don’t flip duck just yet).
While duck cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes. While green beans roast, trim and thinly slice scallions, separating whites from greens.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until just softened, 1 minute. Stir in rice and ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat.
While rice cooks, in a small bowl, combine jam, demi-glace, chili powder, and ¼ cup water. Once skin is crisp, flip over duck in pan. Pour in jam mixture and add dried cherries. Simmer until sauce has thickened and duck is cooked to desired doneness, 3-5 minutes. Leaving sauce in pan, transfer duck to a cutting board. TIP: If sauce is too thick, add 1-2 TBSP water (double for 4 servings).
Reduce heat under pan with sauce to low and stir in 1 TBSP butter (2 TBSP for 4 servings). Once butter has melted, season with salt and pepper; turn off heat and set aside. Fluff rice with a fork, then stir in pistachios. Season with salt and pepper.
Slice duck crosswise; divide between plates with rice. Pour sauce over duck. Serve with green beans on the side. Garnish with scallion greens.
