Sep 24 2026
Restaurants›YaYa's Euro Bistro›Duck Breast Recipe

Duck Breast Recipe

Inspired by YaYa's Euro Bistro
Time1h
Serves2

lightly smoked and pan seared, port demi-glaze, pomegranate molasses, mashed carrots and parsnips, asparagus

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Ingredients

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Duck Breast

Port Demi-Glaze

Pomegranate Molasses

Mashed Carrots and Parsnips

Asparagus

Method

Preparing Duck Breast

  1. 1

    Prepare the Duck

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

  2. 2

    Smoke the Duck

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

  3. 3

    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.

Making Port Demi-Glaze

  1. 4

    Sauté Shallots

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

  2. 5

    Deglaze with Port

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

  3. 6

    Add Beef Stock

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

Preparing Mashed Carrots and Parsnips

  1. 7

    Boil Vegetables

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

  2. 8

    Mash the Mixture

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

Cooking Asparagus

  1. 9

    Sauté Asparagus

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

Plating

  1. 10

    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.

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