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

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, duck breast with indian spice rub on cauliflower coconut puree. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Duck breast with Indian spice rub on cauliflower coconut puree. We had duck breast, we had cauliflower, this is what I came up with. 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.

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

To get started with this particular recipe, we have to first 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 cook it.

The ingredients needed to make Duck breast with Indian spice rub on cauliflower coconut puree:
  1. Take Duck
  2. Take 1 duck breast
  3. Make ready 1 tbs garam masala powder
  4. Make ready 1 tbs turmeric powder
  5. Prepare 1 tbs coriander powder
  6. Prepare 1 tsp cinnamon powder
  7. Prepare to taste salt
  8. Make ready Puree
  9. Take 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. Get 1/2 tsp yellow mustard seeds
  13. Get 1/2 tsp cumin seeds
  14. Make ready 1 1/2-2 tbs minced ginger
  15. Get 1 1/2-2 tbs minced garlic
  16. Prepare 2 tbs coconut oil
  17. Get to taste salt and pepper

Served with your choice of seasonal veg - braised chicory is particularly apt - this makes a great dinner party recipe. Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan.

Instructions 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.

If the fat is either silent or spitting, adjust heat accordingly. Add in diced onion, garlic, grated ginger, and cauliflower florets. See recipes for Duck breast with Indian spice rub on cauliflower coconut puree too. Local, pasture-raised pork, tamarind and Peerce's spice rub, cardamom and cumin-scented lentil & pumpkin polenta. Pan fried with lemon rice, coconut, lime, chili, and toasted mustard seeds.. spicy coconut curry .

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