Cherry Ancho Duck Breasts

Name: Cherry Ancho Duck Breasts with Pistachio Rice & Roasted Carrots
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Duck Breasts; 12 ounce Carrots; 2 unit Scallions; ½ cup Jasmine Rice; 1 unit Cherry Jam; 1 unit Chicken Demi-Glace; 1 teaspoon Ancho Chili Powder; 1 ounce Dried Cherries; 1 ounce Pistachios; 1 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Pistachio Rice & Roasted Carrots

Recipe Development TeamPublished on April 27, 2022

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Rich, juicy duck pairs beautifully with a sweet, fruit-based sauce—it’s a combo that’s about as classic as it gets. Our chefs decided to take things a step further by adding a bit of ancho chili powder to the mix, which creates a smoky, sultry mystique. The excitement only continues with the sides: pistachio-studded rice and tender roasted carrots. This is just the sort of dish we want to make when we’re feeling a little fancy.

Allergens:

Milk

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Duck Breasts

12 ounce

Carrots

2 unit

Scallions

½ cup

Jasmine Rice

1 unit

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

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories900 kcal

Fat34 g

Saturated Fat16 g

Carbohydrate92 g

Sugar33 g

Dietary Fiber6 g

Protein31 g

Cholesterol175 mg

Sodium720 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Large Pan

•Baking Sheet

•Small pot

•Small Bowl

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Pat duck* dry with paper towels; season all over with salt and pepper. • Place duck, skin sides down, in a large, preferably nonstick, pan. Cook over medium heat, carefully pouring off fat as it renders, until skin is crisp, 15-20 minutes. (Don’t flip duck just yet.)

• While duck cooks, trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. • Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• 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 3⁄4 cup water (1 1⁄2 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 until ready to use in step 5.

• In a small bowl, combine jam, demi- glace, chili powder, and 1⁄4 cup water. • Once skin is crisp, flip 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 (3-4 TBSP 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; stir in pistachios. Season with salt and pepper.