How to Cook Yummy Duck breast with Indian spice rub on cauliflower coconut puree

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

Rub the spice mixture all over the duck. Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Be the first to rate & review! Duck breast with Indian spice rub on cauliflower coconut puree most diverse and own ideal taste that unique. Several kinds of Duck breast with Indian spice rub on cauliflower coconut puree recipes are also enough easy to process and do not take lengthy. Though not everybody likes Duck breast with Indian spice rub on cauliflower coconut puree food, currently several people are getting attached and like the sundry Duck breast with Indian spice rub on cauliflower coconut puree foods on hand. This could be visible than the number of restaurants that prepare Duck breast with Indian spice rub on cauliflower coconut puree as one of the dishes. You can cook 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

1. Prepare of Duck.
2. It's 1 of duck breast.
3. It's 1 tbs of garam masala powder.
4. It's 1 tbs of turmeric powder.
5. It's 1 tbs of coriander powder.
6. You need 1 tsp of cinnamon powder.
7. You need to taste of salt.
8. It's of Puree.
9. Prepare 1 of medium cauliflower, chopped into small chunks (about 5 cups or so).
10. Prepare 1 cup of coconut milk.
11. It's 1/2 tsp of coriander seeds.
12. It's 1/2 tsp of yellow mustard seeds.
13. You need 1/2 tsp of cumin seeds.
14. You need 1 1/2-2 tbs of minced ginger.
15. Prepare 1 1/2-2 tbs of minced garlic.
16. It's 2 tbs of coconut oil.
17. Prepare to taste of salt and pepper.

Rub the spice paste all over the duck breast halves. Tender duck breasts are served with crispy cauliflower florets seasoned with aromatic five spice. Best of all, this easy recipe requires just four ingredients Put in a roasting tray and drizzle over the olive oil, then sprinkle with the Chinese five spice. Cooking duck breast at home is as easy as one, two, three.

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

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..

First, score the skin so the fat can quickly render away. Grind the star anise, cinnamon and peppercorns in a spice mill. Coconut Curry Cauliflower is made with superfoods that are packed with nutrients like, calcium, iron · Adapted from Anupy Singla's The Indian Slow Cooker. I've adapted the recipe for the stove, since Indian-Spiced Chicken and Spinach. The flavor of this dish is rich, fragrant and mellow'not hot.

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