Jun 09 2026
Restaurants›Vora Restaurant European›Duck Breast Recipe

Duck Breast Recipe

Inspired by Vora Restaurant European
Time1h
Serves2

seared and roasted duck, fingerling potato, local mushrooms, melted leeks, ginger shallot riesling gastrique

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Ingredients

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Duck Breast

Fingerling Potatoes

Mushrooms

Melted Leeks

Ginger Shallot Riesling Gastrique

Method

Duck Breast

  1. 1

    Prepare the Duck

    Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

  2. 2

    Sear the Duck

    Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium and let them cook until the skin is crispy and most of the fat has rendered, about 6-8 minutes.

  3. 3

    Roast the Duck

    Flip the duck breasts and transfer the skillet to a preheated oven at 400°F (200°C). Roast for 8-10 minutes for medium rare. Remove from the oven and let rest for 5 minutes before slicing.

Fingerling Potatoes

  1. 4

    Prepare the Potatoes

    Preheat the oven to 400°F (200°C). Wash and scrub the fingerling potatoes, then cut them in half lengthwise.

  2. 5

    Toss and Roast

    In a bowl, toss the potatoes with olive oil, fresh rosemary, salt, and black pepper. Spread them out on a baking sheet and roast in the oven for 25-30 minutes or until golden and tender.

Mushrooms

  1. 6

    Sauté the Mushrooms

    In a skillet, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

  2. 7

    Cook the Mushrooms

    Add the local mushrooms to the skillet, season with salt and black pepper, and cook until they are tender and browned, about 5-7 minutes.

Melted Leeks

  1. 8

    Sauté the Leeks

    In a separate pan, melt butter over medium heat. Add the sliced leeks and a pinch of salt, and sauté gently until they soften and become translucent, about 10-12 minutes.

Ginger Shallot Riesling Gastrique

  1. 9

    Prepare the Gastrique

    In a saucepan, combine the minced shallots, minced ginger, Riesling wine, honey, apple cider vinegar, and salt. Bring to a simmer over medium heat.

  2. 10

    Reduce the Gastrique

    Let the mixture reduce until it thickens slightly, about 10-15 minutes. Strain if desired, and set aside.

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