Duck breast with Indian spice rub on cauliflower coconut puree. See great recipes for Duck breast with Indian spice rub on cauliflower coconut puree too! Duck breast with Indian spice rub on cauliflower coconut puree We had duck breast, we had cauliflower, this is what I came up with. This was improvised so I didn't write down quantities or cooking times, sorry, but you can always look up how to cook a duck breast and the rest is pretty intuitive.
We love magret de canard and make it regularly for birthdays, Christmas, etc. Last year I made this recipe and, against my better judgment, followed the recipe to the T. Add the Mirin and orange juice and reduce to ⅓. You can cook Duck breast with Indian spice rub on cauliflower coconut puree using 17 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Duck breast with Indian spice rub on cauliflower coconut puree
- Prepare of Duck.
- You need 1 of duck breast.
- You need 1 tbs of garam masala powder.
- Prepare 1 tbs of turmeric powder.
- It’s 1 tbs of coriander powder.
- Prepare 1 tsp of cinnamon powder.
- You need to taste of salt.
- It’s of Puree.
- Prepare 1 of medium cauliflower, chopped into small chunks (about 5 cups or so).
- It’s 1 cup of coconut milk.
- It’s 1/2 tsp of coriander seeds.
- You need 1/2 tsp of yellow mustard seeds.
- You need 1/2 tsp of cumin seeds.
- Prepare 1 1/2-2 tbs of minced ginger.
- It’s 1 1/2-2 tbs of minced garlic.
- It’s 2 tbs of coconut oil.
- It’s to taste of salt and pepper.
Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray. We are the UK's number one food brand. Whether you're looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we're here to help.
Duck breast with Indian spice rub on cauliflower coconut puree step by step
- 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..
- 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,.
- 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..
- 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..
- 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..
- 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)..
- 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..
Spoon the mushrooms and sauce around the plates and. This recipe for Indian spice roasted cauliflower represents one of the home cook's most valued things: a simple, easy, and deliciously different vegetable side dish. Plus you can feel proud of yourself for serving your family one of the world's most healthy foods. Cauliflower's mild flavor makes it the perfect canvas for spices and cheese. Local, pasture-raised pork, tamarind and Peerce's spice rub, cardamom and cumin-scented lentil & pumpkin polenta.