Description
A delicate recipe for seared duck breast served with creamy cauliflower purée, perfect for impressing guests.
Ingredients
Scale
- 2 duck breasts (approximately 6 ounces each)
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 head of cauliflower, broken into florets
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Chopped fresh chives for garnish
Instructions
- Preheat your oven to 400°F.
- Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the flesh. 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 and cook for about 6-8 minutes until the skin is crispy and golden.
- Flip the duck breasts over and transfer the skillet to the preheated oven. Roast for 8-10 minutes, aiming for an internal temperature of 135°F for medium-rare.
- Remove from the oven and let the duck rest for about 5 minutes before slicing.
- In a medium saucepan, combine the cauliflower florets with the chicken broth and bring to a boil.
- Lower the heat and let it 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 season with salt and pepper.
- Blend the mixture until smooth using an immersion blender or standard blender.
- To serve, create a base of creamy cauliflower mash on each plate, slice the duck breast, and arrange the slices on top. Garnish with fresh chives.
Notes
- Ensure the duck is rested before slicing for optimal juiciness.
- Adjust seasoning of the cauliflower mash to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 400mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg