Pan-Seared Duck Breasts with Cherry Ancho Sauce, Pistachio Rice, and Roasted Green Beans

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. It’s surprisingly simple to prepare, yet impressive enough for a special occasion. Let’s get cooking!

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Ingredients

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

12 ounce Duck BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring 1 cup water to a boil in a small pot. Add rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15-18 minutes until tender. Remove from heat and let stand covered for 5 minutes.
2. While rice cooks, trim the ends of green beans and place on a baking sheet. Drizzle with cooking oil, season with salt and pepper, and toss to coat. Roast for 12-15 minutes until tender and lightly browned.
3. Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
4. Heat a large skillet over medium-high heat. Place duck breasts skin-side down and cook for 6-8 minutes until skin is golden and crispy. Flip and cook for another 3-4 minutes for medium-rare (or longer for desired doneness). Transfer to a cutting board and let rest.
5. In the same skillet, discard all but 1 tablespoon of duck fat. Add chopped scallions (white parts) and cook for 1 minute. Stir in cherry jam, chicken demi-glace, dried cherries, ancho chili powder, and 1/4 cup water. Bring to a simmer and cook until slightly thickened, about 3-4 minutes. Remove from heat and whisk in butter until melted and smooth.
6. Fluff the cooked rice with a fork. Stir in pistachios and sliced scallion greens. Season with salt to taste.
7. Slice duck breasts against the grain. Divide pistachio rice and roasted green beans among plates. Top with sliced duck and drizzle with cherry ancho sauce. Serve immediately.

Recipe Tips

FAQ

Can I use frozen green beans instead of fresh?

Yes, but thaw them first and pat dry to avoid excess moisture. Roasting time may vary slightly.

What can I substitute for duck breasts?

Chicken thighs or breasts can be used, but adjust cooking time accordingly. The sauce pairs well with poultry.

Is this recipe gluten-free?

The ingredients listed are naturally gluten-free, but check labels on chicken demi-glace and cherry jam to ensure no gluten additives.