Duck breast with Indian spice rub on cauliflower coconut puree. Liberally coat the duck breasts on both sides with the spice mixture. To serve: Arrange some slices of duck breast atop a smear of cauliflower puree. Top with compote and scatter fried Brussels sprouts around the plate.

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. Roasted, pan-fried, grilled or cured, duck breast is always a treat. Check out BBC Good Food's finest duck recipes. 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.

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

What You needis of Duck.
It's 1 of duck breast.
Lets Go Prepare 1 tbs of garam masala powder.
Lets Go Prepare 1 tbs of turmeric powder.
It's 1 tbs of coriander powder.
It's 1 tsp of cinnamon powder.
It's to taste of salt.
Lets Go Prepare of Puree.
What You needis 1 of medium cauliflower, chopped into small chunks (about 5 cups or so).
Lets Go Prepare 1 cup of coconut milk.
What You needis 1/2 tsp of coriander seeds.
What You needis 1/2 tsp of yellow mustard seeds.
It's 1/2 tsp of cumin seeds.
It's 1 1/2-2 tbs of minced ginger.
It's 1 1/2-2 tbs of minced garlic.
Lets Go Prepare 2 tbs of coconut oil.
It's to taste of salt and pepper.

Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner. Spice-Lacquered Duck Breasts with Baby Turnips & Turnip Greens - Laurie Proffitt. Duck Breast with Braised Endive, Shaved Cauliflower and Green Peppercorns. Adam Simmonds' delightful duck breast recipe is served on a bed of silky-smooth beetroot purée with an array of roasted autumn.

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. 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..

Roast Duck with Red Wine, Pears and Parsnip Puree. Garam Masala Lamb with Lemon Quinoa Pilaf. Score the skin of the duck breasts with a sharp knife and sprinkle liberally with salt, chilli and cinnamon. Learn how to make Roasted chicken breast with spiced cauliflower & see the Smartpoints value In this delicious recipe, chicken breasts are brushed with olive oil, ground coriander, turmeric A drizzle of fresh lime juice and a sprinkle of fresh cilantro adds incredible flavor to this Indian-influenced meal. This is "Duck Breast on an Orange Spiced Leek and Sweet Potato Puree" by Bob Altman on Vimeo, the home for high quality videos and the people who love them.