Easiest Way to Prepare Speedy Duck breast with Indian spice rub on cauliflower coconut puree
by John Hart
Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, duck breast with indian spice rub on cauliflower coconut puree. It is one of my favorites food recipes. This time, 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 popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Duck breast with Indian spice rub on cauliflower coconut puree is something that I have loved my entire life.
To begin with this particular recipe, we must 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 can achieve it.
The ingredients needed to make Duck breast with Indian spice rub on cauliflower coconut puree:
Make ready Duck
Make ready 1 duck breast
Take 1 tbs garam masala powder
Take 1 tbs turmeric powder
Get 1 tbs coriander powder
Prepare 1 tsp cinnamon powder
Get to taste salt
Prepare Puree
Get 1 medium cauliflower, chopped into small chunks (about 5 cups or so)
Take 1 cup coconut milk
Get 1/2 tsp coriander seeds
Make ready 1/2 tsp yellow mustard seeds
Get 1/2 tsp cumin seeds
Prepare 1 1/2-2 tbs minced ginger
Make ready 1 1/2-2 tbs minced garlic
Prepare 2 tbs coconut oil
Make ready to taste salt and pepper
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.
So that’s going to wrap it up with this special 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’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!