Smoky Cherry Glazed Duck with Pistachio Rice and Roasted Carrots

Rich, succulent duck breast gets a sweet and smoky upgrade with a cherry ancho glaze. The combination of tart cherries, warm chili powder and savory demi-glace creates a glossy sauce that clings to each slice of perfectly seared duck. Served alongside 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 perfect duck is rendering the fat slowly until the skin is shatteringly crisp, then finishing it in the flavorful sauce. While the duck cooks, the rice and carrots come together with minimal effort. A final sprinkle of scallion greens adds a fresh pop of color and flavor. This is the kind of meal that impresses without stress.

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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. Pat duck breasts dry with paper towels and season generously with salt and pepper. Place them skin-side down in a cold medium pan (preferably nonstick). Cook over medium heat until the skin is golden and crisp, about 13-15 minutes, pouring off and reserving rendered fat as it accumulates. Do not flip yet.
2. Meanwhile, trim the carrots and halve them lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until tender and edges are slightly charred, 20-25 minutes.
3. Trim and thinly slice the scallions, separating white parts from green tops. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the scallion whites and cook until softened, about 1 minute. Stir in the jasmine rice and ¾ cup water. Bring to a boil, then reduce heat to low, cover and simmer until rice is tender, 9-11 minutes. Remove from heat and let stand covered for 5 minutes.
4. In a small bowl, stir together cherry jam, chicken demi-glace, chili powder and ¼ cup water. Once the duck skin is crisp, flip the breasts over. Pour the jam mixture into the pan and add the dried cherries. Simmer until the sauce thickens and the duck reaches your desired doneness, 2-5 minutes. Transfer duck to a plate, leaving the sauce in the pan. If the sauce seems too thick, stir in a tablespoon or two of water.
5. Reduce heat under the pan to low and whisk in the remaining 1 tablespoon butter until melted. Season the sauce with salt and pepper, then remove from heat. Fluff the rice with a fork and stir in the pistachios. Season with salt and pepper.
6. Divide the pistachio rice among plates. Slice the duck breasts and arrange over the rice. Spoon the cherry sauce over the duck. Add roasted carrots alongside. Garnish with scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of duck?

Yes, but the cooking time will differ. Sear chicken thighs skin-side down for 6-8 minutes, then flip and cook through. The sauce can be made the same way.

What can I substitute for pistachios?

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

How do I know when the duck is done?

Duck breast is best served medium-rare to medium. Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium. Let rest 5 minutes before slicing.