Cherry Ancho Duck Breasts
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Cherry Ancho Duck Breasts

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.

Tree Nuts

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

Total Time40 minutes
Prep Time


serving amount

12 ounce

Duck Breasts

6 ounce

Green Beans

2 unit


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


(Contains Tree Nuts)

Not included in your delivery

1 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat34 g
Saturated Fat16 g
Carbohydrate81 g
Sugar31 g
Dietary Fiber5 g
Protein33 g
Cholesterol180 mg
Sodium590 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.


Paper Towel
Large Pan
Baking Sheet
Small pot
Small Bowl


Crisp Duck

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).

Roast Green Beans and Prep

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.

Cook Rice

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.

Finish Duck and Simmer Sauce

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).

Finish Sauce and Rice

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.

Finish and Serve

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