Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, duck breast with indian spice rub on cauliflower coconut puree. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Transfer the cauliflower and half of the reduced cream to a food processor and process until smooth. Add salt and pepper to taste. If you want a thinner puree, add more cream.
Duck breast with Indian spice rub on cauliflower coconut puree is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Duck breast with Indian spice rub on cauliflower coconut puree is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. 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.
The ingredients needed to make Duck breast with Indian spice rub on cauliflower coconut puree:
- Take Duck
- Get 1 duck breast
- Make ready 1 tbs garam masala powder
- Get 1 tbs turmeric powder
- Take 1 tbs coriander powder
- Make ready 1 tsp cinnamon powder
- Make ready to taste salt
- Take Puree
- Take 1 medium cauliflower, chopped into small chunks (about 5 cups or so)
- Prepare 1 cup coconut milk
- Prepare 1/2 tsp coriander seeds
- Take 1/2 tsp yellow mustard seeds
- Get 1/2 tsp cumin seeds
- Prepare 1 1/2-2 tbs minced ginger
- Make ready 1 1/2-2 tbs minced garlic
- Get 2 tbs coconut oil
- Take to taste salt and pepper
Place cauliflower around chicken; lightly coat chicken and cauliflower with cooking spray. Spiced Kangaroo with Beetroot, Walnut Purée and Weed Salad. Key Lime Pie with Vanilla Ice-Cream. Lambs Brains with Cauliflower Purée, Sriracha Aioli and Pickles.
Instructions to make Duck breast with Indian spice rub on cauliflower coconut puree:
- 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.
Pork Jowl with Eggplant Purée, Pumpkin Purée, Pommes Frites Duck Breast with Spiced Orange Sauce. Last year I made this recipe and, against my better judgment, followed the recipe to the T. While I liked the spice mixture, I found the resulting jus FAR too greasy. This Indian-inspired recipe features a spicy whole-roasted head of cauliflower, cut into wedges, and served Set the cauliflower on the baking sheet. Add yogurt to a small bowl and whisk in the spices, lemon In a large saute pan, melt the coconut oil over medium heat.
So that’s going to wrap it up with this exceptional food duck breast with indian spice rub on cauliflower coconut puree recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
