Step-by-Step Guide to Prepare Gordon Ramsay Duck breast with Indian spice rub on cauliflower coconut puree

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, duck breast with indian spice rub on cauliflower coconut puree. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Duck breast with Indian spice rub on cauliflower coconut puree is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Duck breast with Indian spice rub on cauliflower coconut puree is something that I have 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. Prepare Duck
2. Get 1 duck breast
3. Make ready 1 tbs garam masala powder
4. Take 1 tbs turmeric powder
5. Make ready 1 tbs coriander powder
6. Get 1 tsp cinnamon powder
7. Make ready to taste salt
8. Get Puree
9. Make ready 1 medium cauliflower, chopped into small chunks (about 5 cups or so)
10. Make ready 1 cup coconut milk
11. Get 1/2 tsp coriander seeds
12. Prepare 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. Take 1 1/2-2 tbs minced garlic
16. Prepare 2 tbs coconut oil
17. Make ready to taste salt and pepper

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.

So that is going to wrap it up with this exceptional food duck breast with indian spice rub on cauliflower coconut puree recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!