Description
A delightful recipe for seared duck breast served with a creamy cauliflower purée.
Ingredients
Scale
- 2 duck breasts (about 6 ounces each)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 head of cauliflower, cut into florets
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh chives, chopped (for garnish)
Instructions
- Preheat your oven to 400°F. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Place the duck breasts skin-side down in the skillet. Cook for about 6-8 minutes, or until the skin is crispy and golden brown.
- Flip the duck breasts and transfer the skillet to the preheated oven. Roast for 8-10 minutes for medium-rare, or until the internal temperature reaches 135°F. Remove from the oven and let rest for 5 minutes before slicing.
- While the duck is resting, prepare the cauliflower purée. In a medium saucepan, combine the cauliflower florets and chicken broth. Bring to a boil, then reduce heat and simmer until the cauliflower is tender, about 10-12 minutes.
- Drain the cauliflower and return it to the saucepan. Add the butter, garlic powder, onion powder, and salt and pepper to taste. Use an immersion blender or a regular blender to purée the mixture until smooth and creamy.
- To serve, spoon the cauliflower purée onto plates, slice the duck breast, and arrange it on top. Garnish with chopped chives.
Notes
- For a sweeter touch, add a tablespoon of honey or maple syrup to the cauliflower purée.
- Experiment with different herbs like thyme or rosemary in the purée for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 500mg
- Fat: 42g
- Saturated Fat: 12g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg