Duck breast with Indian spice rub on cauliflower coconut puree
Duck breast with Indian spice rub on cauliflower coconut puree

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, duck breast with indian spice rub on cauliflower coconut puree. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Duck breast with Indian spice rub on cauliflower coconut puree is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Duck breast with Indian spice rub on cauliflower coconut puree is something which I’ve loved my whole life.

Transfer the cauliflower and half of the reduced cream to a food processor and process until smooth. Add salt and pepper to taste. If you want a thinner puree, add more cream.

To get started with this particular recipe, we have to prepare a few components. You can cook duck breast with indian spice rub on cauliflower coconut puree using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Duck breast with Indian spice rub on cauliflower coconut puree:
  1. Prepare Duck
  2. Take 1 duck breast
  3. Make ready 1 tbs garam masala powder
  4. Prepare 1 tbs turmeric powder
  5. Prepare 1 tbs coriander powder
  6. Take 1 tsp cinnamon powder
  7. Make ready to taste salt
  8. Prepare Puree
  9. Prepare 1 medium cauliflower, chopped into small chunks (about 5 cups or so)
  10. Take 1 cup coconut milk
  11. Get 1/2 tsp coriander seeds
  12. Get 1/2 tsp yellow mustard seeds
  13. Make ready 1/2 tsp cumin seeds
  14. Take 1 1/2-2 tbs minced ginger
  15. Make ready 1 1/2-2 tbs minced garlic
  16. Get 2 tbs coconut oil
  17. Make ready to taste salt and pepper

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Steps to make Duck breast with Indian spice rub on cauliflower coconut puree:
  1. Bring the duck breast up to room temperature, pat it dry, score the skin in a cross-hatch pattern, then season both sides with the salt and all the spices. rubbing them into the skin and meat. Let it sit.
  2. In a saute pan over medium heat, heat one tbs of the coconut oil, then put in the coriander, mustard, and cumin seeds to bloom them. Once the spices are fragrant, add the ginger and garlic and cook until fragrant, about 30-60 seconds,
  3. Add the cauliflower to the pan, season with salt and pepper, and saute until tender and just starting to turn color (you may want to add some more oil). Mix in the pan so that the cauliflower is evenly coated with oil and spices.
  4. Pour in the coconut milk and let it all cook until the milk is completely absorbed by the cauliflower. Remove from stove and set aside.
  5. In a cold pan, add a tiny bit of oil or duck fat, put the heat on medium, and lay the duck breast in the pan, skin side down (apparently, this helps the fat to render better). It should soon start to give a bacon-like sizzle. Let it cook until brown, crisp, and the fat has rendered – for me, this was about five minutes. Then turn it over and cook the meat side, for about two minutes or so.
  6. While the duck cooks, puree the cooked cauliflower in a blender. Spoon onto a plate (feel free to do something more creative and attractive with it than I did, I suck at plating).
  7. Remove the duck breast, let it rest for just a few minutes, then slice and lay on top of the cauliflower. I garnished with fresh mint and with yogurt that I dusted with a bit of garam masala. You might want to dust the duck itself with a bit of garam masala after you slice it if you want a stronger flavor.

Score the skin of the duck breasts with a sharp knife and sprinkle liberally with salt, chilli and cinnamon. Spice-Lacquered Duck Breasts with Baby Turnips & Turnip Greens - Laurie Proffitt. Duck Breast with Braised Endive, Shaved Cauliflower and Green Peppercorns. Adam Simmonds' delightful duck breast recipe is served on a bed of silky-smooth beetroot purée with an array of roasted autumn. Cooking with duck meat might seem intimidating but it's quite easy.

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