How to Make Super Quick Homemade Duck breast with Indian spice rub on cauliflower coconut puree

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going 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 tasty. This will be really delicious.

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. 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. Also, not my best pic – I'll replace it if.

Duck breast with Indian spice rub on cauliflower coconut puree is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Duck breast with Indian spice rub on cauliflower coconut puree is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook 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. Take 1 duck breast
3. Prepare 1 tbs garam masala powder
4. Take 1 tbs turmeric powder
5. Get 1 tbs coriander powder
6. Take 1 tsp cinnamon powder
7. Make ready to taste salt
8. Prepare Puree
9. Get 1 medium cauliflower, chopped into small chunks (about 5 cups or so)
10. Make ready 1 cup coconut milk
11. Take 1/2 tsp coriander seeds
12. Prepare 1/2 tsp yellow mustard seeds
13. Prepare 1/2 tsp cumin seeds
14. Take 1 1/2-2 tbs minced ginger
15. Take 1 1/2-2 tbs minced garlic
16. Take 2 tbs coconut oil
17. Get to taste salt and pepper

When hot, add the duck breasts skin-side down. Rub the ground spices on the duck skin, and place the duck in a small container with the skin side up. Add the duck stock, cover, and marinate for at least an hour or two. Place duck breasts, skin side down, in a large, cold sauté pan.

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.

Add the duck stock, cover, and marinate for at least an hour or two. Place duck breasts, skin side down, in a large, cold sauté pan. 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.

So that’s going to wrap this up for this exceptional food duck breast with indian spice rub on cauliflower coconut puree recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more 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!