Cherry Ancho Duck Breasts
with Pistachio Rice & Roasted Carrots
Cherry Ancho Duck Breasts
Seared duck breasts get a sweet-spicy cherry ancho glaze, served with nutty pistachio rice and tender roasted carrots for a rich, elegant dinner.
Ingredients
For 2 servings
- 1 teaspoon Ancho Chili Powder
- 12 ounce Carrots
- 1 unit Cherry Jam
- 1 unit Chicken Demi-Glace
- 1 ounce Dried Cherries
- 12 ounce Duck Breasts
- ½ cup Jasmine Rice
- 1 ounce Pistachios
- 2 unit Scallions
Additional Ingredients
- 2 tablespoon Butter
- 1 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories900
Protein31g
Carbs92g
Fat34g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a nut-free version, replace pistachios with toasted pumpkin or sunflower seeds, or omit them entirely. To avoid dairy or use a vegetarian-friendly option, choose a dairy-free rich sauce and swap the chicken-based glaze for a savory mushroom or vegetable alternative.
What to serve with it
Serve with a crisp green salad or garlicky sautéed greens to balance the rich duck and sweet cherry notes. A tart red wine or sparkling water with citrus also works well beside the nutty rice and roasted carrots.
