Seared Duck Breast with Roasted Root Vegetables and Creamy Mashed Cauliflower

Allergens

None, excluding coconut for coconut milk allergy sufferers (use heavy cream as a substitute)

Ingredients

• 6 duck breasts
• 1 medium cauliflower
• 4 medium carrots
• 2 parsnips
• 2 sweet potatoes
• 2 tablespoons olive oil
• 2 tablespoons butter (for vegetable roasting)
• Salt and pepper, to taste
• 1 cup full
• fat coconut milk

Instructions

1. Preheat oven to 375°F (190°C). Peel and chop carrots, parsnips, and sweet potatoes into bite sized pieces. Toss with olive oil, salt, and pepper spread evenly on a baking sheet. Roast vegetables for 20 minutes, or until tender. Prepare the cauliflower by removing leaves and cutting it into florets. Boil the cauliflower in a pot of water until fork tender, about 10 minutes. Drain and mash with butter and coconut milk season with salt and pepper. Set aside. Pat duck breasts dry and score the skin in a crisscross pattern. Season with salt and pepper. Heat a cold pan over medium low heat add duck breasts, skin side down. Cook for 10 minutes, or until the fat is rendered and skin is crisp. Turn off heat and let the duck breasts rest for 5 minutes before searing the other side for 2 3 minutes, depending on desired doneness. Remove from pan and let rest for at least 5 minutes. Slice the duck breast against the grain and serve with roasted vegetables and creamy mashed cauliflower.

Chef’s Insight

The key to perfect duck breast is ensuring even cooking and rendering of fat. Patience is essential during the initial cooking process, as it allows for optimal flavor development in the meat.

Notes

Serve with a crisp white wine or a light-bodied red wine to complement the dish's flavors.