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

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, duck breast with indian spice rub on cauliflower coconut puree. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Duck breast with Indian spice rub on cauliflower coconut puree. 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 the rest is pretty. Liberally coat the duck breasts on both sides with the spice mixture.

To get started with this recipe, we must 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 cook it.

The ingredients needed to make Duck breast with Indian spice rub on cauliflower coconut puree:
  1. Take Duck
  2. Prepare 1 duck breast
  3. Take 1 tbs garam masala powder
  4. Make ready 1 tbs turmeric powder
  5. Prepare 1 tbs coriander powder
  6. Get 1 tsp cinnamon powder
  7. Prepare to taste salt
  8. Take Puree
  9. Make ready 1 medium cauliflower, chopped into small chunks (about 5 cups or so)
  10. Prepare 1 cup coconut milk
  11. Prepare 1/2 tsp coriander seeds
  12. Take 1/2 tsp yellow mustard seeds
  13. Make ready 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. Make ready 2 tbs coconut oil
  17. Take to taste salt and pepper

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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.

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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 can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!