Cherry Ancho Duck Breasts

Name: Cherry Ancho Duck Breasts with Pistachio Rice and Roasted Carrots
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 12 Maple Leaf Farms Duck Breast; 8 Baby Carrots; 2 Scallions; ½ Jasmine Rice; 2 Cherry Jam; 1 Chicken Demi-Glace; 1 Ancho Chili Powder; 1 Dried Cherries; 1 Pistachios; 2 Olive Oil; 2 Butter; Salt; Pepper

with Pistachio Rice and Roasted Carrots

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Rich, juicy duck pairs beautifully with a sweet, fruit-based sauce—it’s a combo that’s about as classic as can be. Our chefs decided to take things a step further by adding a bit of ancho chili powder into the mix, which creates this smoky, sultry mystique. The excitement only continues with the sides: pistachio-studded rice and tender roasted carrots. This is the sort of dish we’d want to make when we’re feeling a little bit fancy.

Allergens:

Milk

•Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active

DifficultyEasy

Ingredients

serving amount

Maple Leaf Farms Duck Breast

Baby Carrots

Scallions

Jasmine Rice

Cherry Jam

Chicken Demi-Glace

(Contains: Milk)

Ancho Chili Powder

Dried Cherries

Pistachios

(Contains: Nuts May contain traces of: Sulphites, Sesame, Nuts, Peanut)

Butter

(Contains: Milk)

Not included in your delivery

Olive Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kJ)3807 kJ

Energy (kcal)910 kcal

Fat48 g

of which saturates16 g

Carbohydrate84 g

of which sugars33 g

Protein33 g

Salt750 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Paper Towel

•Large Frying Pan

•Baking Tray

•Small pot

•Small Bowl

Instructions

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Pat duck dry with paper towels and season with salt and pepper. Place skin sides down in a large, preferably nonstick, pan. Cook over medium heat until skin is crispy, 15-20 minutes, carefully pouring out fat as it’s released (don’t flip duck just yet).

Meanwhile, trim and halve carrots lengthwise. Toss on a baking sheet with a large drizzle of olive oil. Season with salt and pepper. Roast on top rack until tender and slightly browned at edges, 20-25 minutes. While carrots roast, trim and thinly slice scallions, separating whites from greens.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over mediumhigh heat. Add scallion whites and cook, stirring occasionally, until just softened, 1 minute. Stir in rice and ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat.

In a small bowl, combine jam, demiglace, chili powder, and ¼ cup water. Once skin is crisp, flip over duck in pan. Pour in jam mixture and add dried cherries. Let simmer until sauce is thick and duck is cooked to desired doneness, 3-5 minutes. Leaving sauce in pan, transfer duck to a cutting board. TIP: If sauce is too thick, add a tablespoon or two of water (double for 4 servings).

Reduce heat under pan with sauce to low and stir in 1 TBSP butter (2 TBSP for 4 servings). Once butter has melted, season with salt and pepper; turn off heat and set aside. Fluff rice with a fork, then stir in pistachios. Season with salt and pepper.