Stovetop, Frying pan, Pot (small)
Boil a large pot of water. Wash and take off the leaves.
Turn it over and cut all around the trunk to be able to blow the florets off.
Add to the pot of water with a pinch of salt. Cook for 5 minutes.
While the cauliflower is cooking, score the duck breast using a knife, making a criss-cross pattern.
Cut the duck into 1-2 inch cubes.
Add the duck to a pan on high heat, skin side down. Tip: You don't need to add oil to the pan because the duck fat will melt.
Cook on high heat for 2 minutes.
Remove the outer layers of the onion and cut in half. Then cut into thin slices.
Lower heat to medium and flip the duck. Cook for an additional 2 minutes.
Once the cauliflower is cooked, drain and set aside.
Once the duck is golden, remove it from the pan and set aside. Pour the duck fat into a small bowl.
Return the pan to the stove and add 1 tablespoon of duck fat per person. Heat to medium-high and add the turmeric.
Add the onions and the cauliflower and cook for 5 minutes, stirring frequently.
Add some extra duck fat if the vegetables start to stick to the pan.
Add the duck back to the pan. Season with salt & pepper and add the vinegar. Cook for 1 more minute and remove from the heat.
Serve and enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Duck breast and sautéed cauliflower" contains 509 Energy, 37 g of Fat, 14 g of Carbohydrates, 31 g of Protein.