Cherry Ancho Duck Breasts

Cherry Ancho Duck Breasts

with Pistachio Rice & Roasted Green Beans

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 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 green beans. This is just the sort of dish we want to make when we’re feeling a little fancy.

Allergens:MilkTree Nuts

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Duck Breasts

6 ounce

Green Beans

2 unit


½ cup

Jasmine Rice

1 unit

Cherry Jam

1 unit

Chicken Demi-Glace


1 teaspoon

Ancho Chili Powder

1 ounce

Dried Cherries

1 ounce


(ContainsTree Nuts)

Not included in your delivery

1 teaspoon

Cooking Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories850 kcal
Fat34 g
Saturated Fat16 g
Carbohydrate81 g
Sugar27 g
Dietary Fiber4 g
Protein31 g
Cholesterol175 mg
Sodium610 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.
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pan
Small pot
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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• 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 until skin is crisp and most of the fat has rendered, 15-20 minutes, pouring off fat as it renders. (Don’t flip duck just yet.)


• Meanwhile, 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 until ready to use in step 5.


• While rice cooks, trim green beans if necessary. Toss 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, in a small bowl, combine jam, demi-glace, chili powder, and ¼ 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) until 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.


• Slice duck crosswise. • Divide rice, green beans, and duck between plates. Drizzle sauce over duck. Garnish with scallion greens and serve.