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Cherry Ancho Duck Breasts

Cherry Ancho Duck Breasts

with Pistachio Rice and Roasted Carrots

Gourmet Plus
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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 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 carrots. This is the sort of dish we’d want to make when we’re feeling a little bit fancy.

Allergens:MilkTree Nuts

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

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Maple Leaf Farms Duck Breast

8 ounce

Baby Carrots

2 unit

Scallions

½ cup

Jasmine Rice

2 tablespoon

Cherry Jam

1 unit

Chicken Demi-Glace

(ContainsMilk)

1 teaspoon

Ancho Chili Powder

1 ounce

Dried Cherries

1 ounce

Pistachios

(ContainsTree Nuts)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat48 g
Saturated Fat16 g
Carbohydrate84 g
Sugar33 g
Dietary Fiber6 g
Protein33 g
Cholesterol215 mg
Sodium750 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
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pan
Baking Sheet
Small pot
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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).

2

Meanwhile, trim and halve carrots lengthwise. Toss on a baking sheet with a large drizzle of olive oil. Season with salt and pepper. Roast on top rack until tender and slightly browned at edges, 20-25 minutes. While carrots roast, trim and thinly slice scallions, separating whites from greens.

3

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over mediumhigh 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.

4

In a small bowl, combine jam, demiglace, chili powder, and ¼ cup water. Once skin is crisp, flip over duck in pan. Pour in jam mixture and add dried cherries. Let simmer until sauce is thick 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 a tablespoon or two of water (double for 4 servings).

5

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.

6

Slice duck crosswise; divide between plates with rice. Pour sauce over duck. Serve with carrots on the side. Garnish with scallion greens.