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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, duck breast with indian spice rub on cauliflower coconut puree. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Duck breast with Indian spice rub on cauliflower coconut puree is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Duck breast with Indian spice rub on cauliflower coconut puree is something which I’ve loved my entire life.

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.

To begin 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 it.

The ingredients needed to make Duck breast with Indian spice rub on cauliflower coconut puree:
  1. Get Duck
  2. Make ready 1 duck breast
  3. Take 1 tbs garam masala powder
  4. Prepare 1 tbs turmeric powder
  5. Take 1 tbs coriander powder
  6. Get 1 tsp cinnamon powder
  7. Prepare to taste salt
  8. Take Puree
  9. Get 1 medium cauliflower, chopped into small chunks (about 5 cups or so)
  10. Prepare 1 cup coconut milk
  11. Make ready 1/2 tsp coriander seeds
  12. Prepare 1/2 tsp yellow mustard seeds
  13. Take 1/2 tsp cumin seeds
  14. Prepare 1 1/2-2 tbs minced ginger
  15. Get 1 1/2-2 tbs minced garlic
  16. Make ready 2 tbs coconut oil
  17. Get to taste 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. Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg - serve with rich Asian-spiced meat. For the Duck Rendang, remove skin from duck breast and season well with salt. Place breast into a small saucepan and cover with water.

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.

Combine the vegetable oil, curry leaves and spice paste in a heavy based non-stick frypan over medium heat. Stir every few minutes, cooking until the paste is. Indian spices are rubbed onto chicken thighs and roasted until brown and crispy for a quick and easy meal. Indian spices are rubbed onto chicken thighs, cooked on the stovetop Not only are chicken thighs less expensive than chicken breasts, but they don't dry out they way breasts do so you can. The Best Cauliflower Chicken Breast Recipes on Yummly

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