Crispy Duck Breast with Pistachio Orange Rice and Cherry Sauce

Crispy Duck Breast with Pistachio Orange Rice and Cherry Sauce

Experience an elegant and flavorful dish featuring perfectly seared duck breast served over a bed of crispy turmeric-infused rice with pistachios and orange zest. Topped with a rich cherry and orange sauce, this recipe combines savory and sweet elements for a delightful meal that's sure to impress.

Ingredients:

  • For the Duck:

    • 2 duck breasts
    • Kosher salt and ground black pepper, to taste

  • For the Rice:

    • 1 cup jasmine rice (8.8 oz ready-to-heat jasmine rice)
    • 1 ounce sour cream (about 2 tablespoons)
    • 2½ tablespoons rendered duck fat (from cooking the duck)
    • ¼ teaspoon turmeric
    • Pinch of salt
    • 1 ounce salted pistachios (about ¼ cup), coarsely chopped
    • Zest of ½ orange (divided)

  • For the Sauce:

    • 1 shallot, finely chopped
    • 1 ounce dried cherries (about ¼ cup)
    • ¼ ounce unflavored gelatin (about 1 teaspoon)
    • ¼ cup fresh orange juice (from ½ orange)
    • ½ cup chicken broth
    • 1 tablespoon red wine vinegar (or white wine vinegar)
    • 1 tablespoon unsalted butter
    • ¼ ounce fresh parsley (about 2 tablespoons), finely chopped

Directions:

  1. Prepare the Duck:

    • Pat the duck breasts dry with paper towels.
    • Using a very sharp knife, lightly score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat.
    • Season both sides of the duck breasts generously with kosher salt and ground black pepper.
    • Optional: For juicier meat and crispier skin, place the duck breasts skin-side up on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, overnight. If time doesn't permit, proceed to the next step.

  2. Prepare the Ingredients:

    • Finely chop the shallot and set aside.
    • Pick the parsley leaves from the stems and finely chop them.
    • Coarsely chop the salted pistachios.
    • Zest half of the orange and set aside the zest, then squeeze the orange to obtain ¼ cup of fresh orange juice.
    • Break up the cooked jasmine rice into individual grains using your fingers in a large bowl.

  3. Make the Sauce Mixture:

    • In a measuring cup or small bowl, combine:
      • ¼ ounce unflavored gelatin (about 1 teaspoon)
      • 1 ounce dried cherries
      • ¼ cup fresh orange juice
      • Half of the orange zest
      • 1 tablespoon red wine vinegar
      • ½ cup chicken broth
    • Stir to dissolve the gelatin and set aside.

  4. Cook the Duck:

    • Place the duck breasts skin-side down in a cold medium skillet (do not preheat the skillet).
    • Place the skillet over medium-low heat.
    • Cook the duck breasts without moving them until most of the fat has rendered out and the skin is golden brown, about 10–12 minutes in total. Drain excess fat as needed, reserving it for later use.
    • Increase the heat to medium-high and cook for an additional 1–2 minutes until the skin is browned and crisp.
    • Flip the duck breasts and cook on the flesh side until the internal temperature reaches 125°F (52°C) for medium-rare, about 1–2 minutes. For well-done (165°F or 74°C), cook an additional 1–2 minutes.
    • Transfer the duck breasts to a plate to rest. Reserve the skillet with the duck fat for making the sauce; do not wipe it clean.

  5. Prepare the Crispy Rice:

    • Reserve 2½ tablespoons of the rendered duck fat.
    • In a medium bowl, combine:
      • 1 cup jasmine rice
      • 1 ounce sour cream (about 2 tablespoons)
      • 2 tablespoons reserved duck fat
      • ¼ teaspoon turmeric
      • Pinch of salt
    • Mix until all ingredients are evenly combined.
    • Heat an 8-inch nonstick skillet over medium heat.
    • Spread the rice mixture into an even layer in the skillet.
    • Cover and cook until the bottom of the rice is deeply browned and crisp, about 5 minutes.

  6. Prepare the Remaining Rice:

    • In a bowl, combine:
      • The remaining jasmine rice
      • Coarsely chopped pistachios
      • Remaining orange zest
      • ½ tablespoon reserved duck fat
    • Season with salt and pepper to taste and mix well.

  7. Finish Cooking the Rice:

    • Once the rice in the skillet is browned on the bottom, uncover and spread the remaining rice mixture evenly on top.
    • Poke a few holes across the rice with the handle of a wooden spoon to allow steam to escape.
    • Drizzle with 1½ teaspoons water.
    • Cover and continue to cook over medium-low heat until the rice is tender and heated through, about 3–5 minutes.

  8. Prepare the Cherry Sauce:

    • In the reserved skillet with the remaining duck fat, add the finely chopped shallot.
    • Cook over medium-high heat until the shallot is softened and translucent, about 1–2 minutes.
    • Stir in the sauce mixture prepared earlier.
    • Bring the mixture to a simmer and cook until reduced by half and lightly thickened, about 4–5 minutes.
    • Remove from heat and stir in:
      • 1 tablespoon unsalted butter
      • Finely chopped parsley
    • Season the sauce with salt and pepper to taste.

  9. Serve:

    • Carefully flip the rice onto a large serving plate or platter so that the crispy side is on top.
    • Thinly slice the rested duck breasts against the grain.
    • Arrange the sliced duck over the crispy rice.
    • Spoon the cherry and orange sauce over the duck and rice.
    • Garnish with additional chopped pistachios or parsley if desired.
    • Serve immediately and enjoy!

Serving Suggestions and Tips:

  • Cooking the Duck: Starting with a cold skillet allows the fat to render slowly, resulting in crispy skin without overcooking the meat.
  • Resting the Duck: Letting the duck rest after cooking helps retain its juices when sliced.
  • Rice Variations: For added flavor, you can substitute jasmine rice with basmati or long-grain white rice.
  • Ingredient Substitutions:
    • If you don't have unflavored gelatin, you can thicken the sauce with a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
    • If dried cherries are not available, dried cranberries or raisins can be used.
  • Make Ahead: The sauce can be prepared ahead of time and reheated gently before serving.
  • Wine Pairing: This dish pairs well with a medium-bodied red wine like Pinot Noir or a fruity Zinfandel.

Enjoy this sophisticated and delicious meal that's perfect for a special occasion or a delightful dinner at home!

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