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Cherry Ancho Duck Breasts
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Cherry Ancho Duck Breasts

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.

Tree Nuts

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

Total Time40 minutes
Prep Time10 minutes


serving amount

12 ounce

Duck Breasts

12 ounce


2 unit


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


(Contains Tree Nuts)

Not included in your delivery

1 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




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.


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 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.)

Prep & Roast Carrots

• 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.

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 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.

Make Sauce & Finish Duck

• 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).

Finish Sauce & 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; stir in pistachios. Season with salt and pepper.

Finish & Serve

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