Recipe: Tasty Duck breast with Indian spice rub on cauliflower coconut puree

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

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. 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. You can have Duck breast with Indian spice rub on cauliflower coconut puree using 17 ingredients and 7 steps. Here is how you cook that.

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

1. It's of Duck.
2. Prepare 1 of duck breast.
3. Prepare 1 tbs of garam masala powder.
4. It's 1 tbs of turmeric powder.
5. It's 1 tbs of coriander powder.
6. You need 1 tsp of cinnamon powder.
7. Prepare to taste of salt.
8. Prepare of Puree.
9. Prepare 1 of medium cauliflower, chopped into small chunks (about 5 cups or so).
10. Prepare 1 cup of coconut milk.
11. It's 1/2 tsp of coriander seeds.
12. You need 1/2 tsp of yellow mustard seeds.
13. Prepare 1/2 tsp of cumin seeds.
14. You need 1 1/2-2 tbs of minced ginger.
15. You need 1 1/2-2 tbs of minced garlic.
16. You need 2 tbs of coconut oil.
17. Prepare to taste of salt and pepper.

Learn how to make Roasted chicken breast with spiced cauliflower & see the Smartpoints value In this delicious recipe, chicken breasts are brushed with olive oil, ground coriander, turmeric A drizzle of fresh lime juice and a sprinkle of fresh cilantro adds incredible flavor to this Indian-influenced meal. Cooking with duck meat might seem intimidating but it's quite easy. Check out these sensational duck breast recipes and learn how to cook it perfectly. It likes warm spices such as cinnamon, pepper, Chinese five-spice powder, allspice, vanilla and fennel.

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

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..

You can serve it with roasted vegetables. Roast Duck with Red Wine, Pears and Parsnip Puree. Garam Masala Lamb with Lemon Quinoa Pilaf. Score the skin of the duck breasts with a sharp knife and sprinkle liberally with salt, chilli and cinnamon. Learn how to make a dish served with orange-spiced leek and sweet-potato puree.