Servings: 4 · Prep Time: 10 mins · Cooking Time: 25 mins
Total Time: 35 mins
Dinner | Lunch
A flavoursome dish that tantalises the tastebuds and looks very fine dinning indeed. When you deserve that special treat, no other poultry really compares in terms of meatiness and flavour. Plus, when fried skin side down, the crispiness of the fat laden skin is simply awesome.
- Duck Breast
- Coriander (Handfull)
- NKD Syrup (2 tbsp)
- Olive Oil (Drizzle)
- Black Pepper (sprinkle)
- Sesame Seeds (4 tsp)
- Cheddar Cheese (40g)
- Butter (2 tbsp)
Cut up the cauliflower into florets and place in a steam basket and cook over salted boiling water for about 8 to 10 minutes until soft. Now use a sieve and really shake off all of the excess water (nobody likes watery mash).
Now a question? Do you want it mashed or pur�ed? I like mine mashed, so I use a potato masher, which leaves it slightly chunky. But if you like it really soft, then use a blender to pur�e.
Before I mash the cauliflower, I add 40g of cheese and 2 tablespoon scoops of butter. Then sprinkle on some black pepper and mash away. If your timing is not perfect, put a lid on the pan or put a tea towel over your bowl and it should stay warm for 15 minutes or so.
With the duck breasts either slice it or use my chopstick technique to keep it as one piece. To do this, I place the breast between 2 chopsticks, skin-side down and then slice the breast. The chopsticks prevent you from cutting it all the way through and the skin also assists in maintain its structure. Then heat the frying pan with 2 tbsp of olive oil and add the breast skin side down. Cook for about 10 minutes or until the skin is nicely browned, then turn over the breast.
I then add 2 to 3 tablespoons of NKD syrup, coriander, black pepper and cook for a further 5 minute or so.
To serve, add some side vegetables. In the photo, I found some yellow courgettes in my local market and fried them in the NKD syrup. But you could serve with any veg.