Cherry Ancho Duck Breasts

🥘 Ingredients

• ancho chili powder
  2 tsp
• black pepper
• butter
  4 tbsp
• cherry jam
  2 unit
• chicken demi-glace
  2 unit
• cooking oil
  2 tsp
• dried cherries
  2 oz
• duck breasts
  24 oz
• green beans
• jasmine rice
  1 c
• paper towels
• pistachios
  2 oz
• salt
• scallions
  2 unit
• water
  ¾ cup

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce
2. 

   2

   Pat duck breasts dry with paper towels ; season all over with salt and black pepper . Place duck skin sides down in a large, preferably nonstick, pan. Cook over medium heat until skin is crisp and most of the fat has rendered, 15-20 minutes, pouring off fat as it renders. (Don’t flip duck just yet.)

   duck breasts: 24 oz, paper towels, salt, black pepper
3. 

   3

   Meanwhile, trim and thinly slice scallions , separating whites from greens.

   scallions: 2 unit
4. 

   4

   Melt butter in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until just softened, 1 minute

   butter: 4 tbsp
5. 

   5

   Stir in jasmine rice and water . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in step 5.

   jasmine rice: 1 c, water: ¾ cup
6. 

   6

   While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of cooking oil , salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

   green beans, cooking oil: 2 tsp
7. 7

   While green beans roast, in a small bowl, combine cherry jam , chicken demi-glace , ancho chili powder , and ¼ cup water.

   cherry jam: 2 unit, chicken demi-glace: 2 unit, ancho chili powder: 2 tsp
8. 8

   Once skin is crisp, flip duck 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.

   dried cherries: 2 oz
9. 9

   Reduce heat under pan with sauce to low and stir in remaining butter until melted. Season with salt and pepper. Turn off heat and set aside.
10. 10

    Fluff rice with a fork; stir in pistachios . Season with salt and pepper.

    pistachios: 2 oz
11. 11

    Slice duck crosswise. Divide rice, green beans, and duck between plates. Drizzle sauce over duck. Garnish with scallion greens and serve.