Smoky Cherry Glazed Duck with Pistachio Rice and Roasted Carrots

Rich, succulent duck breast meets a sweet and smoky cherry-ancho glaze in this elegant yet approachable dish. The combination of fruity cherry jam and earthy ancho chili powder creates a sauce that’s both bold and balanced, perfectly complementing the crispy-skinned duck.

Alongside, you’ll find fluffy jasmine rice studded with crunchy pistachios and tender roasted baby carrots. This is a meal that feels special enough for a celebration but simple enough for a weeknight dinner. Every bite is a harmony of flavors and textures.

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Ingredients

12 ounce Maple Leaf Farms Duck BreastView ingredient guideLike ingredientDislike ingredient

8 ounce Baby CarrotsView 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 Ancho 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. Adjust oven rack to top position and preheat to 425°F. Pat duck dry with paper towels and season generously with salt and pepper. Place skin-side down in a large nonstick skillet. Cook over medium heat until skin is crispy and golden, about 15-20 minutes, carefully pouring off rendered fat as needed. Do not flip yet.
2. Meanwhile, trim and halve baby carrots lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until tender and lightly browned, 20-25 minutes.
3. While carrots roast, trim and thinly slice scallions, separating white parts from green tops. Melt 1 tablespoon butter in a small pot over medium-high heat. Add scallion whites and cook until softened, about 1 minute. Stir in rice and ¾ cup water. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered.
4. In a small bowl, whisk together cherry jam, chicken demi-glace, ancho chili powder and ¼ cup water. Once duck skin is crispy, flip the breasts. Pour the jam mixture into the pan and add dried cherries. Simmer until sauce thickens and duck reaches desired doneness, 3-5 minutes. Transfer duck to a cutting board, leaving sauce in pan. If sauce is too thick, add a tablespoon or two of water.
5. Reduce heat under sauce to low and stir in remaining 1 tablespoon butter until melted. Season with salt and pepper to taste. Fluff rice with a fork and stir in pistachios. Season with salt and pepper.
6. Slice duck crosswise. Divide rice among plates, top with duck slices and spoon sauce over duck. Serve with roasted carrots alongside. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different cut of duck?

Yes, duck legs or a whole duck breast can work, but adjust cooking times accordingly. The key is to render the fat until the skin is crispy.

What can I substitute for pistachios?

Chopped almonds or walnuts would work well in the rice. For a nut-free version, omit them or use toasted sunflower seeds.

How do I know when the duck is cooked?

Duck breast is best served medium-rare to medium. Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium. The sauce will add extra moisture.