Recipe: Perfect Duck breast with Indian spice rub on cauliflower coconut puree

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.

Duck breast with Indian spice rub on cauliflower coconut puree When you transfer duck to the oven, remove cauliflower. Tender duck breasts with subtle Chinese spice, finished with a ginger-infused oriental gravy. Stir together the corn-starch, five-spice powder, soy sauce and water, and brush the duck breast with the mixture. 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

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

Then, drain the fat on kitchen paper. Serve with the garnish of your choice. Rub the duck breasts with the sage salt on both sides. Season the meat side with freshly ground black pepper as well.

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..

Refrigerate the duck breasts for a few hours to let the sage salt penetrate the meat. This is a bit like brining but without the water, which would partly replace duck juices with water (and.. Duck Breast Seasoning Recipes on Yummly In this easy duck breast recipe, heady Chinese five spice and a sticky-sweet sauce spiked with star anise make a wonderful complement to the rich flavor of duck. Rub the duck breasts with the spice mixture.

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