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

Hey everyone, it is me, Dave, 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. This time, I am going to make it a bit unique. This will be really delicious.

Duck breast with Indian spice rub on cauliflower coconut puree instructions. 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. Duck breast with Indian spice rub on cauliflower coconut puree step by step.

Duck breast with Indian spice rub on cauliflower coconut puree is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Duck breast with Indian spice rub on cauliflower coconut puree is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
  1. Make ready Duck
  2. Make ready 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. Make ready 1 tsp cinnamon powder
  7. Prepare to taste salt
  8. Prepare Puree
  9. Make ready 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. Make ready 1/2 tsp yellow mustard seeds
  13. Make ready 1/2 tsp cumin seeds
  14. Get 1 1/2-2 tbs minced ginger
  15. Prepare 1 1/2-2 tbs minced garlic
  16. Make ready 2 tbs coconut oil
  17. Prepare to taste salt and pepper

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 . Trim the duck breasts for any unwanted fat and make a few gashes on the skin for the spices to penetrate. Rub the spice mix thoroughly on the breasts and leave it aside for a couple of hours in the fridge.

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.

To prepare the sauce, heat the oil in a thick bottomed pan. Chefs: Ryan Thayer and Jeff Bennett charcoal smoked pork ribs, vindaloo spice rub, watermelon radish achaar. TELLICHERRY DUCK. dry-aged normandy duck breast, tellicherry peppercorn sauce. Sauteed Duck Breast with Wild Mushrooms and Carrot-Cauliflower Puree A creamy carrot-cauliflower puree makes a gorgeous bed for duck breasts with crispy skin and an exotic mushroom sauce. For the Root Beer Spritz: Combine the root beer and lemon juice in a spray bottle.

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