How to Prepare Gordon Ramsay Duck breast with Indian spice rub on cauliflower coconut puree

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, duck breast with indian spice rub on cauliflower coconut puree. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Duck breast with Indian spice rub on cauliflower coconut puree. We had duck breast, we had cauliflower, this is what I came up with. See recipes for Duck breast with Indian spice rub on cauliflower coconut puree too. For the duck breasts: Prepare a grill for medium-high heat.

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To begin with this recipe, we have to first 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:

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

Heat the remaining vegetable oil in a large, heavy heatproof pan until very hot. Remove from the heat and allow to rest Season each breast with salt and pepper on both sides. Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and. Using a pestle and mortar, grind the juniper berries, caraway seeds, allspice, one teaspoons of salt and a few grinds of pepper to a powder.

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.

Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and. Using a pestle and mortar, grind the juniper berries, caraway seeds, allspice, one teaspoons of salt and a few grinds of pepper to a powder. Add in diced onion, garlic, grated ginger, and cauliflower florets. Spoon into a liquidiser with the cream and whizz to a purée. Rinse the duck breast halves and pat dry.

So that’s going to wrap it up with this special food duck breast with indian spice rub on cauliflower coconut puree recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!