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

Indulge in a restaurant-quality meal right at home with this recipe for pan-seared duck breasts featuring a luscious cherry ancho sauce. The natural richness of the duck is perfectly complemented by the sweet and smoky sauce, while pistachio-studded rice and roasted green beans round out the plate for a truly satisfying dining experience.

This dish might look fancy, but it’s surprisingly straightforward to prepare. With a few key techniques-like scoring the duck skin for crispy perfection and building a quick pan sauce-you’ll be amazed at the impressive results. Perfect for a special occasion or when you simply want to treat yourself.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Rinse the jasmine rice in a fine-mesh sieve until the water runs clear. In a small saucepan, combine the rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the green beans. Trim the ends if needed. Place the green beans on a baking sheet, drizzle with a little cooking oil and season with salt and pepper. Toss to coat. Roast in the oven for 12-15 minutes, until tender and lightly browned.
3. Score the duck breasts by making shallow crosshatch cuts through the skin (not into the meat). Season both sides generously with salt and pepper. Sprinkle the ancho chili powder evenly over the skin side.
4. Heat a large oven-safe skillet over medium-high heat. Add the duck breasts, skin side down and cook without moving for 6-8 minutes, until the skin is golden and crispy. Flip the duck and cook for 2 minutes. If your skillet is oven-safe, transfer it to the oven (or transfer duck to a baking dish) and roast for 5-7 minutes for medium-rare (internal temperature 135°F). Remove from oven, tent with foil and let rest for 5 minutes.
5. While the duck rests, make the sauce. Drain excess fat from the skillet, leaving about 1 tablespoon. Place the skillet over medium heat. Add the cherry jam, chicken demi-glace, dried cherries and 1/4 cup water. Stir and bring to a simmer, scraping up any browned bits. Cook for 2-3 minutes until slightly thickened. Remove from heat and swirl in the butter until melted. Season with salt and pepper to taste.
6. Slice the scallions thinly. When the rice is done, stir in the pistachios and most of the scallions, reserving some for garnish.
7. Slice the duck breasts against the grain. Serve the duck over the pistachio rice alongside the roasted green beans. Spoon the cherry ancho sauce over the duck and garnish with the remaining scallions.

Recipe Tips

FAQ

Can I use frozen duck breasts?

Yes, but thaw them completely in the refrigerator overnight before cooking. Pat dry thoroughly to ensure crispy skin.

What can I substitute for ancho chili powder?

You can use a mix of smoked paprika and a pinch of cayenne pepper for a similar smoky heat, though the flavor will be slightly different.

How do I know when the duck is cooked to medium-rare?

Use an instant-read thermometer inserted into the thickest part of the breast; it should read 135°F. For medium, cook to 145°F.