Cherry Ancho Duck Breasts
with Pistachio Rice and Roasted Carrots
Cherry Ancho Duck Breasts
Succulent duck breasts are paired with sweet-tart cherry and smoky ancho flavors, served alongside pistachio rice and caramelized roasted carrots for a rich, colorful dinner.
Ingredients
For 2 servings
- 1 teaspoon Ancho Chili Powder
- 8 ounce Baby Carrots
- 2 tablespoon Cherry Jam
- 1 unit Chicken Demi-Glace
- 1 ounce Dried Cherries
- ½ cup Jasmine Rice
- 12 ounce Maple Leaf Farms Duck Breast
- 1 ounce Pistachios
- 2 unit Scallions
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time40m
Calories910
Protein33g
Carbs84g
Fat48g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a nut-free version, skip the pistachios and use toasted pumpkin or sunflower seeds for crunch. If you avoid poultry, the cherry-ancho topping and rice work well with pan-seared salmon or firm tofu instead.
What to serve with it
Serve with a crisp green salad or simple buttered greens to balance the rich duck and sweet-tart sauce. A light red wine, cherry soda, or sparkling water with citrus keeps the plate feeling bright.
