Cherry Ancho Duck Breasts
with Pistachio Rice & Roasted Green Beans
Cherry Ancho Duck Breasts
Seared duck breasts get a sweet-spicy cherry-ancho glaze, served with nutty pistachio rice and tender roasted green beans for a rich, elegant dinner.
Ingredients
For 2 servings
- 1 teaspoon Ancho Chili Powder
- 1 unit Cherry Jam
- 1 unit Chicken Demi-Glace
- 1 ounce Dried Cherries
- 12 ounce Duck Breasts
- 6 ounce Green Beans
- ½ cup Jasmine Rice
- 1 ounce Pistachios
- 2 unit Scallions
Additional Ingredients
- 2 tablespoon Butter
- 1 teaspoon Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories850
Protein31g
Carbs81g
Fat34g
Tags:
Protein SmartMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a nut-free version, swap the pistachios for toasted pumpkin seeds or leave them out entirely. If you need to avoid dairy, check the garnish and use a dairy-free side; for vegetarian diners, the duck can be replaced with thick slices of seared king oyster mushrooms.
What to serve with it
Serve with a crisp green salad or lightly dressed cucumber slaw to balance the rich duck and sweet cherry notes. A glass of pinot noir or a tart cherry spritz also works well alongside the nutty rice and tender beans.
