Try this Cherry Ancho Duck Breasts recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees. Pat duck dry with a paper towel and season with salt and pepper. Place in a medium pan skin-side down (use nonstick). Cook over medium heat until skin crisps, 13-15 minutes, pouring out and reserving fat as it's released (don't flip duck just yet).
Meanwhile, trim carrots, then halve lengthwise. Place on a baking sheet and toss with a large drizzle of olive oil. Season with salt and pepper. Roast in oven until tender and slightly blackened at edge, 20 - 25 minutes. Meanwhile, trim and thinly slice scallions, separating greens and whites.
Melt 1 tbsp butter in a small pot over medium-high heat. Add scallion whites and cook, tossing occasionally, until just softened, about 1 minute. Stir in rice and 3/4 cup water. Bring to a boil, then reduce heat to low. Cover and let simmer until tender, 9 - 11 minutes. Remove from heat and let stand 5 minutes, covered.
In a small bowl, stir together jam, demi-glace, chili powder, and 1/4 cup water. Once skin is crisp, flip over duck in pan. For in jam mixture and add dried cherries. Let simmer until sauce is thick and duck reaches desired doneness, 2 - 5 minutes. Transfer duck to plates for serving, leaving sauce in a pan. TIP: If sauce is stiff, add a tablespoon or two of water.
Reduce heat under pan to low and stir 1 tbsp butter into sauce. Once melted, season with salt and pepper; remove pan from heat and set aside. Fluff rice with a fork, then stir in pistachios. Season with salt and pepper.
Divide rice between plates with duck, then pour sauce over duck. Add carrots to the side. Garnish with scallion greens and serve.
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Serving Size: 1 Serving (413g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 850 | ||
Calories from Fat: 410 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.6g | 61 % | |
Saturated Fat 17g | 85 % | |
Monounsaturated Fat 18.9g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 166.6mg | 51 % | |
Sodium 287.9mg | 10 % | |
Potassium 1013mg | 27 % | |
Total Carbohydrate 71.8g | 21 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 65g | ||
Protein 38g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 850
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