Cherry Ancho Duck Breasts
with Pistachio Rice & Roasted Carrots
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ancho Chili Powder
(Contains Tree Nuts)
Not included in your delivery
• 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.
• Slice duck crosswise. • Divide rice, duck, and carrots between plates. Drizzle sauce over duck. Garnish with scallion greens and serve.