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Duck breast with two kinds of cauliflower
45—60 Min
This is a recipe with great pampering potential. Juicy meat, crunchy cauliflower nuggets and creamy cauliflower purée form an ideal interplay of textures. The crispy skin makes the duck breast particularly fine. With Kotányi thyme and cumin, it becomes a treat for festive occasions.
Ingredients 4 Portions
For the duck breast
- 4 piecesDuck breast
- 3 tspOil, for frying
- 1 pinchSea Salt, Coarse
- 1 pinchThyme, Crushed
For two kinds of cauliflower
- 2 Cauliflower heads
- 1000 mlWhipped cream
- 2 tblspButter
- 1 pinchSugar
- 1 pinchPepper Black, Whole
- 1 pinchSea Salt, Coarse
- 1 pinchCumin, Ground
- 2 piecesEggs
- Flour smooth
- Panko flour
- Oil for frying in a pot
Preparation
- 1
Score the skin of the duck breasts with a sharp knife at 5 mm intervals. Then season with salt. Then fry the skin side in a coated pan for a few minutes. Turn and fry in the same way.
- 2
Clean the cauliflower and divide it into small florets. Then blanch a third of the cauliflower in boiling salted water for five minutes and rinse with cold water.
- 3
Roast the rest of the cauliflower in hot oil in a larger pot, pour in the whipped cream, add butter and cook until very soft. Stir again and again. Season with salt, cumin, and pepper. Then pour the mixture into a stand mixer and mix very finely.
- 4
Bread the cooked cauliflower with flour, egg, and panko flour and deep-fry it in a pot until crispy.
- 5
Roast the duck in a preheated oven at 170 °C for about eight minutes. Switch off and open the pipe and let the duck breasts rest briefly.
- 6
Cut into three pieces against the grain and sprinkle with dried thyme. Finally, arrange and serve the meat together with the purée and baked cauliflower.
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