Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, duck breast with indian spice rub on cauliflower coconut puree. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really 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 favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Duck breast with Indian spice rub on cauliflower coconut puree is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Duck breast with Indian spice rub on cauliflower coconut puree:
- Get Duck
- Prepare 1 duck breast
- Get 1 tbs garam masala powder
- Take 1 tbs turmeric powder
- Take 1 tbs coriander powder
- Get 1 tsp cinnamon powder
- Get to taste salt
- Get Puree
- Prepare 1 medium cauliflower, chopped into small chunks (about 5 cups or so)
- Make ready 1 cup coconut milk
- Get 1/2 tsp coriander seeds
- Take 1/2 tsp yellow mustard seeds
- Get 1/2 tsp cumin seeds
- Get 1 1/2-2 tbs minced ginger
- Get 1 1/2-2 tbs minced garlic
- Get 2 tbs coconut oil
- Prepare to taste salt and pepper
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. Rinse duck breasts, pat dry and rub with salt and pepper. Who else thinks that duck meat is highly under-utilised as a protein source?
Instructions to make Duck breast with Indian spice rub on cauliflower coconut puree:
- 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.
I often order duck when I eat out and I have also cooked it at home on many occasions, but there are many people that have never tried it or they simply never use it in home cooking. Spice-Lacquered Duck Breasts with Baby Turnips & Turnip Greens - Laurie Proffitt. Duck Breast with Braised Endive, Shaved Cauliflower and Green Peppercorns. This is "Duck Breast on an Orange Spiced Leek and Sweet Potato Puree" by Bob Altman on Vimeo, the home for high quality videos and the people who love them. Roast Duck with Red Wine, Pears and Parsnip Puree.
So that’s going to wrap it up with this exceptional food duck breast with indian spice rub on cauliflower coconut puree recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
