DUCK BREAST Recipe

Prepare the Duck

Score the skin of the duck breasts in a crosshatch pattern. Season with salt, black pepper, and smoked paprika.

Smoke the Duck

Lightly smoke the duck breasts using a stovetop smoker or a grill with wood chips for about 15 minutes.

Sear the Duck

Heat a skillet over medium-high heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes. Remove and let it rest.

Sauté Shallots

In the same skillet, add chopped shallots and cook until translucent.

Deglaze with Port

Add port wine to deglaze the pan, scraping up any browned bits. Reduce by half.

Add Beef Stock

Add beef stock and reduce until thickened. Finish with butter.

Boil Vegetables

Boil carrots and parsnips in salted water until tender, about 15-20 minutes.

Mash the Mixture

Drain and mash with butter, cream, salt, and black pepper until smooth.

Sauté Asparagus

In a separate pan, heat olive oil and sauté asparagus for about 5-7 minutes until tender. Season with salt and pepper.

Serve the Dish

Plate the mashed carrots and parsnips, top with sliced duck breast, drizzle with port demi-glaze and pomegranate molasses, and serve with sautéed asparagus.