Smoky Cherry Ancho Duck with Pistachio Rice and Roasted Carrots

Rich, succulent duck breast meets a sweet-and-smoky cherry ancho sauce in this showstopping dish. The sauce, made with cherry jam, chicken demi-glace and a touch of chili powder, clings beautifully to the crispy-skinned duck. On the side, fluffy jasmine rice gets a delightful crunch from toasted pistachios, while oven-roasted carrots add a caramelized sweetness.

This recipe is perfect for when you want to impress without spending hours in the kitchen. The duck cooks quickly once the skin is perfectly crisped and the sauce comes together in the same pan. Serve it all on one plate for a restaurant-quality meal at home.

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Ingredients

12 ounce Duck BreastsView ingredient guideLike ingredientDislike ingredient

8 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

1 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Pat the duck breasts dry with paper towels and season generously with salt and pepper. Place them skin-side down in a cold medium pan (preferably nonstick). Cook over medium heat until the skin is golden and crispy, about 13-15 minutes. As the fat renders, pour it off and reserve it for another use. Do not flip the duck yet.
2. While the duck cooks, trim the carrots and halve them lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until tender and slightly charred at the edges, 20-25 minutes. Meanwhile, trim and thinly slice the scallions, separating the white parts from the green tops.
3. Melt 1 tablespoon of butter in a small pot over medium-high heat. Add the scallion whites and cook until softened, about 1 minute. Stir in the jasmine rice and ¾ cup of water. Bring to a boil, then reduce the heat to low, cover and simmer until the rice is tender, 9-11 minutes. Remove from heat and let stand, covered, for 5 minutes.
4. In a small bowl, whisk together the cherry jam, chicken demi-glace, chili powder and ¼ cup of water. Once the duck skin is crisp, flip the breasts over. Pour the jam mixture into the pan and add the dried cherries. Simmer until the sauce thickens and the duck reaches your desired doneness, 2-5 minutes. Transfer the duck to a plate, leaving the sauce in the pan. If the sauce seems too thick, stir in a tablespoon or two of water.
5. Reduce the heat under the pan to low. Add the remaining 1 tablespoon of butter and stir until melted. Season the sauce with salt and pepper to taste, then remove from heat. Fluff the rice with a fork and fold in the pistachios. Season with salt and pepper.
6. Divide the pistachio rice among plates. Slice the duck breasts and place them on top. Spoon the cherry-ancho sauce over the duck. Arrange the roasted carrots alongside. Garnish with the scallion greens and serve immediately.

Recipe Tips

FAQ

Can I substitute the duck with chicken?

Yes, but the cooking time and technique will differ. Use bone-in, skin-on chicken thighs and adjust cooking time until the internal temperature reaches 165°F.

What can I use instead of cherry jam?

Any fruit jam like raspberry or blackberry will work, but the flavor profile will change. You can also use honey or maple syrup mixed with a bit of balsamic vinegar.

How do I know when the duck is done?

Duck breast is best served medium-rare to medium. Use an instant-read thermometer: 130-135°F for medium-rare, 140°F for medium. Let it rest a few minutes before slicing.