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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, duck breast with indian spice rub on cauliflower coconut puree. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Duck breast with Indian spice rub on cauliflower coconut puree is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Duck breast with Indian spice rub on cauliflower coconut puree is something that I’ve loved my entire life. They’re nice and they look fantastic.

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

So that is going to wrap it up for this exceptional food duck breast with indian spice rub on cauliflower coconut puree recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!