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17 ingredients, 7 steps, cooking Duck breast with Indian spice rub on cauliflower coconut puree

Good Morning mother, at this time you can prepare recipe Duck breast with Indian spice rub on cauliflower coconut puree with 17 ingredients and 7 steps. Below this is how to prepare, please read carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 7 stages of easy cooking Duck breast with Indian spice rub on cauliflower coconut puree.

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

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

If all cooking materials Duck breast with Indian spice rub on cauliflower coconut puree it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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.
   
8. Finish and Enjoy.

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