Cherry Ancho Duck Breasts: Pistachio Rice & Roasted Green Beans

🥘 Ingredients

• ancho chili powder
  1 tsp
• black pepper
• butter
  2 tbsp
• cherry jam
  3 tbsp
• chicken demi-glace
  2 tbsp
• cooking oil
  1 tbsp
• dried cherries
  ½ cup
• duck breasts
  2 breasts
• green beans
  10 oz
• jasmine rice
  ¾ cup
• pistachios
  ¼ cup
• salt
• scallions
  4 bunches
• water

🍳 Cookware

• large pan
• small pot
• baking sheet
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Pat duck breasts dry with paper towels; season all over with salt and black pepper . Place duck skin sides down in a large pan . Cook over medium heat until skin is crisp and most of the fat has rendered ⏱️ 15 minutes , pouring off fat as it renders. (Don’t flip duck just yet.)

   duck breasts: 2 breasts, salt, black pepper
2. 

   2

   Meanwhile, trim and thinly slice scallions , separating whites from greens. Melt 1 tbsp butter in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until just softened ⏱️ 1 minute . Stir in jasmine rice and ¾ cup water . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to use later.

   scallions: 4 bunches, butter: 2 tbsp, jasmine rice: ¾ cup, water
3. 

   3

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

   green beans: 10 oz, cooking oil: 1 tbsp
4. 

   4

   While green beans roast, in a small bowl , combine cherry jam , chicken demi-glace , ancho chili powder , and ¼ cup water. 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 minutes . Leaving sauce in pan, transfer duck to a cutting board. TIP: If sauce is too thick, add 1-2 tbsp water.

   cherry jam: 3 tbsp, chicken demi-glace: 2 tbsp, ancho chili powder: 1 tsp, dried cherries: ½ cup
5. 

   5

   Reduce heat under pan with sauce to low and stir in remaining 1 tbsp butter until melted. Season with salt and pepper. Turn off heat and set aside. Fluff rice with a fork; stir in pistachios . Season with salt and pepper.

   pistachios: ¼ cup
6. 

   6

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