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

Hello everybody, it’s Sophie, welcome to my recipe page. Today, I will show you a way to make a special dish, duck breast with indian spice rub on cauliflower coconut puree. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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.

Duck breast with Indian spice rub on cauliflower coconut puree is one of the most well liked of current viral foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Duck breast with Indian spice rub on cauliflower coconut puree is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have 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. Get 1 duck breast
  3. Get 1 tbs garam masala powder
  4. Get 1 tbs turmeric powder
  5. Take 1 tbs coriander powder
  6. Make ready 1 tsp cinnamon powder
  7. Make ready to taste salt
  8. Make ready Puree
  9. Get 1 medium cauliflower, chopped into small chunks (about 5 cups or so)
  10. Prepare 1 cup coconut milk
  11. Get 1/2 tsp coriander seeds
  12. Take 1/2 tsp yellow mustard seeds
  13. Get 1/2 tsp cumin seeds
  14. Take 1 1/2-2 tbs minced ginger
  15. Get 1 1/2-2 tbs minced garlic
  16. Get 2 tbs coconut oil
  17. Take to taste salt and pepper

You can serve it with roasted vegetables. Tender duck breasts are served with crispy cauliflower florets seasoned with aromatic five spice. Best of all, this easy recipe requires just four ingredients Put in a roasting tray and drizzle over the olive oil, then sprinkle with the Chinese five spice. Last year I made this recipe and, against my better judgment, followed the recipe to the T.

Step by Step 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.

While I liked the spice mixture, I found the resulting jus FAR too greasy. Spiced Duck Breast with Moroccan Couscous. Spiced Kangaroo with Beetroot, Walnut Purée and Weed Salad. Key Lime Pie with Vanilla Ice-Cream. Lambs Brains with Cauliflower Purée, Sriracha Aioli and Pickles.

So that’s going to wrap it up with this special food duck breast with indian spice rub on cauliflower coconut puree recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to duck breast with indian spice rub on cauliflower coconut puree cooking. Go on get cooking!