Stovetop, Frying pan, Pot (small)
Bring a pot of salted water to a boil. Remove the leaves & the coarse stem from the cauliflower.
Cut the cauliflower into florets.
Add the florets to the pot. Cook for 5-7 min, or until fork-tender.
While the cauliflower is cooking, score the duck breast with a knife, making a criss-cross pattern.
Cut the duck into 1-inch cubes.
Add the duck to a pan over medium-high heat.
Cook, stirring for 2 min.
Peel & thinly slice the onion.
Reduce the heat in the pan. Turn over the duck pieces & cook for 2 min.
Once the cauliflower is cooked, drain & set aside.
Once the duck is golden brown, remove it from the pan & set aside. Pour the duck fat into a small bowl & reserve.
Return the same pan to medium heat. Add 1 tbsp of duck fat (per person). Then add the turmeric, stirring to combine.
Add the onion slices & cooked cauliflower to the pan. Cook for 5 min, stirring frequently.
Add extra duck fat if the veggies start to stick to the pan.
Return the duck pieces to the pan. Season with salt & pepper. Add the vinegar. Cook for 1 more min, then remove from heat.
Serve & enjoy!