JOW - Print recipe: Duck breast and sautéed cauliflower
Duck breast and sautéed cauliflower

Duck breast and sautéed cauliflower

5 minutesPrep time

10 minutesCook time

509kcalPer serving

Ingredients for 1

Duck (breast)

1/2 p.

Duck (breast)

Cauliflower

200 g

Cauliflower

Red onion

1/2 p.

Red onion

Apple cider vinegar

1 tbl

Apple cider vinegar

Turmeric (powdered)

1/4 tsp

Turmeric (powdered)

recipe

  • Step 1
    Boil a large pot of water. Cut the cauliflower into florets and add to the pot of water with a pinch of salt. Cook for 5 minutes, drain and set aside.
  • Step 2
    Retournez-le et coupez tout autour du tronc pour pouvoir le retirer et détachez les fleurettes les unes d'entres elles.
  • Step 3
    Plongez-les dans la casserole d'eau bouillante salée. Cuire pendant 5 minutes.
  • Step 4
    While the cauliflower is cooking, score the duck breast using a knife, making a criss-cross pattern.
  • Step 5
    Cut the duck into 1-2 inch cubes.
  • Step 6
    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.
  • Step 7
    Cook on high heat for 2 minutes.
  • Step 8
    Remove the outer layers of the onion and cut in half. Then cut into thin slices.
  • Step 9
    Lower heat to medium and flip the duck. Cook for an additional 2 minutes.
  • Step 10
    Une fois le temps de cuisson du chou-fleur écoulé, égouttez-le.
  • Step 11
    Once the duck is golden, remove it from the pan and set aside. Pour the duck fat into a small bowl.
  • Step 12
    Return the pan to the stove and add 1 tablespoon of duck fat per person. Heat to medium-high and add the turmeric.
  • Step 13
    Add the onions and the cauliflower and cook for 5 minutes, stirring frequently.
  • Step 14
    Add some extra duck fat if the vegetables start to stick to the pan.
  • Step 15
    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.
  • Step 16
    Serve and enjoy!