Smoky Cherry Ancho Duck with Pistachio Rice and Roasted Carrots

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

Served over fluffy jasmine rice studded with crunchy pistachios and alongside tender roasted carrots, this meal feels special enough for a celebration but simple enough for a weeknight. A touch of butter adds richness to the sauce, while scallions provide a fresh finish.

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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 rack to top position and preheat oven to 425°F. 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 renders. Do not flip duck yet.
2. Meanwhile, trim and halve carrots lengthwise. Toss on a baking sheet with olive oil, salt and pepper. Roast on top rack until tender and edges are lightly browned, 20-25 minutes.
3. While carrots roast, trim and thinly slice scallions, separating whites and greens. Melt 1 tablespoon butter in a small pot over medium-high heat. Add scallion whites and cook until softened, 30 seconds to 1 minute. Stir in rice and ¾ cup water. Bring to a boil, cover, reduce to low simmer and cook until rice is tender, 15-18 minutes. Keep covered off heat.
4. In a small bowl, combine cherry jam, demi-glace, ancho chili powder and ¼ cup water. Once duck skin is crisp, flip duck in pan. Pour in jam mixture 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 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 use frozen duck breast?

Yes, but thaw it completely in the refrigerator overnight and pat it very dry before cooking to ensure crispy skin.

What can I substitute for chicken demi-glace?

You can use 1 teaspoon of concentrated chicken bouillon or ½ cup of rich chicken stock simmered until reduced by half.

Is there a nut-free alternative for pistachios?

For a nut-free version, omit the pistachios or replace them with toasted sunflower seeds or pumpkin seeds.