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

Rich, juicy duck breast gets a stunning upgrade with a sweet and smoky cherry ancho sauce. The combination of fruit and mild chili heat creates a deeply flavorful glaze that caramelizes beautifully on the seared meat. Paired with fluffy jasmine rice studded with crunchy pistachios and oven-roasted carrots, this dish feels special enough for a celebration yet simple enough for a weeknight.

The secret to perfectly cooked duck is rendering the fat slowly until the skin is crispy, then finishing it in the sauce. The ancho chili powder adds a subtle warmth that complements the cherries without overpowering them. With minimal hands-on time, you can create 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 oven to 425°F. Wash and dry all produce. Pat duck dry with paper towels and season generously with salt and pepper. Place skin side down in a large nonstick pan. Cook over medium heat until skin is crispy, 15-20 minutes, carefully pouring off rendered fat as needed (do not flip duck yet).
2. Meanwhile, trim carrots and halve 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. While carrots roast, trim and thinly slice scallions, separating white parts from green tops.
3. 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. Cook until tender, 15 minutes. Remove from heat and keep covered.
4. In a small bowl, stir together cherry jam, chicken demi-glace, chili powder and ¼ cup water. Once duck skin is crisp, flip breasts and pour jam mixture into pan. Add dried cherries. Simmer until sauce thickens and duck reaches desired doneness, about 5 minutes. Transfer duck to a cutting board, leaving sauce in pan. If sauce is too thick, add a splash of water.
5. Reduce heat to low and stir remaining 1 tablespoon butter into the sauce until melted. Season with salt and pepper. 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 on the side. Garnish with scallion greens.

Recipe Tips

FAQ

Can I substitute the duck with chicken?

Yes, you can use boneless chicken thighs or breasts, but adjust cooking time accordingly. Chicken should be cooked to an internal temperature of 165°F.

What can I use instead of cherry jam?

Any berry jam, such as raspberry or blackberry, will work. You can also use apricot preserves for a different flavor profile.

How do I store leftovers?

Store duck, rice and carrots separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.