Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, duck breast with indian spice rub on cauliflower coconut puree. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

See recipes for Duck breast with Indian spice rub on cauliflower coconut puree too. 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.

Duck breast with Indian spice rub on cauliflower coconut puree is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Duck breast with Indian spice rub on cauliflower coconut puree is something which I’ve loved my whole life.

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

The ingredients needed to make Duck breast with Indian spice rub on cauliflower coconut puree:

1. Get Duck
2. Take duck breast
3. Take garam masala powder
4. Take turmeric powder
5. Make ready coriander powder
6. Get cinnamon powder
7. Get salt
8. Prepare Puree
9. Make ready medium cauliflower, chopped into small chunks (about 5 cups or so)
10. Make ready coconut milk
11. Make ready coriander seeds
12. Get yellow mustard seeds
13. Get cumin seeds
14. Take minced ginger
15. Make ready minced garlic
16. Get coconut oil
17. Prepare salt and pepper

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. You can serve it with roasted vegetables.

Steps 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.

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