Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, duck breast with indian spice rub on cauliflower coconut puree. It is one of my favorites. For mine, I’m gonna 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 popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Duck breast with Indian spice rub on cauliflower coconut puree is something that I’ve loved my whole life. They are fine and they look wonderful.
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 intuitive. See great recipes for Duck breast with Indian spice rub on cauliflower coconut puree too!
To get started with this particular recipe, we have to 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 cook that.
The ingredients needed to make Duck breast with Indian spice rub on cauliflower coconut puree:
- Make ready Duck
- Get 1 duck breast
- Prepare 1 tbs garam masala powder
- Make ready 1 tbs turmeric powder
- Take 1 tbs coriander powder
- Make ready 1 tsp cinnamon powder
- Get to taste salt
- Make ready Puree
- Take 1 medium cauliflower, chopped into small chunks (about 5 cups or so)
- Make ready 1 cup coconut milk
- Take 1/2 tsp coriander seeds
- Get 1/2 tsp yellow mustard seeds
- Get 1/2 tsp cumin seeds
- Prepare 1 1/2-2 tbs minced ginger
- Get 1 1/2-2 tbs minced garlic
- Take 2 tbs coconut oil
- Make ready to taste salt and pepper
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. If the fat is either silent or spitting, adjust heat accordingly. Dry the duck with kitchen paper and liberally season all over with coarse salt.
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.
Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray. Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. 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 . Add the Mirin and orange juice and reduce to ⅓.
So that is going to wrap this up for this special food duck breast with indian spice rub on cauliflower coconut puree recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
