Pan-Seared Duck with Cherry Ancho Sauce, Pistachio Rice and Roasted Carrots

Rich, succulent duck breast meets a sweet and smoky cherry ancho sauce in this elegant dish that’s perfect for a special dinner at home. The sauce, made with cherry jam, chicken demi-glace and a touch of chili powder, creates a deep, complex flavor that pairs beautifully with the crispy-skinned duck.

On the side, fluffy jasmine rice is studded with crunchy pistachios and tender roasted carrots add a touch of sweetness. Every element comes together for a restaurant-quality meal that’s surprisingly simple to prepare.

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

Recipe Tips

FAQ

Can I use boneless duck breast instead?

Yes, boneless duck breasts work well. Adjust cooking time as needed; they may cook faster.

What can I substitute for chicken demi-glace?

You can use ½ cup of rich chicken stock reduced by half as a substitute.

Can I make this dish ahead of time?

The components are best served fresh, but you can prepare the sauce and rice in advance and reheat gently.