Pan-Seared Duck Breast 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 can be. Our chefs decided to take things a step further by adding a bit of ancho chili powder into the mix, which creates this smoky, sultry mystique. The excitement only continues with the sides: pistachio-studded rice and tender roasted green beans. This is the sort of dish we’d want to make when we’re feeling a little bit fancy.

This recipe is designed for home cooks who want to impress without spending hours in the kitchen. The duck breast gets perfectly crispy skin, while the sauce comes together quickly with cherry jam and dried cherries. Serve it all over fluffy jasmine rice with a pop of green from the beans-it’s a complete meal that feels special any night of the week.

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Ingredients

12 ounce Duck BreastsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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

1 teaspoon Vegetable 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 rack to top position and preheat oven to 425°F. Wash and dry all produce. Pat duck dry with paper towels and season with salt and pepper. Place skin side down in a large, preferably nonstick, pan. Cook over medium heat until skin is crispy, 15-20 minutes, carefully pouring out fat as it’s released (don’t flip duck just yet).
2. While duck cooks, toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes. While green beans roast, trim and thinly slice scallions, separating whites from greens.
3. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until just softened, about 1 minute. Stir in rice and ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat.
4. While rice cooks, in a small bowl, combine jam, demi-glace, chili powder and ¼ cup water. Once skin is crisp, flip duck over in pan. Pour in jam mixture and add dried cherries. Simmer until sauce has thickened and duck is cooked to desired doneness, 3-5 minutes. Leaving sauce in pan, transfer duck to a cutting board. Tip: If sauce is too thick, add 1-2 tablespoons water (double for 4 servings).
5. Reduce heat under pan with sauce to low and stir in 1 tablespoon butter (2 tablespoons for 4 servings). Once butter has melted, season with salt and pepper; turn off heat and set aside. Fluff rice with a fork, then stir in pistachios. Season with salt and pepper.
6. Slice duck crosswise; divide between plates with rice. Pour sauce over duck. Serve with green beans on the side. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice, but adjust the cooking time and water ratio according to the package instructions.

What can I use instead of chicken demi-glace?

If you don’t have demi-glace, you can substitute with 1 teaspoon of chicken bouillon paste or 1/4 cup of concentrated chicken broth.

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, 140-145°F for medium. The sauce will continue to cook the duck slightly after removal.