5.0 – 1 reviews • Cauliflower
| Level: |
Advanced |
| Total: |
1 hr 35 min |
| Active: |
1 hr |
| Yield: |
10 to 12 servings |
| Level: |
Advanced |
| Total: |
1 hr 35 min |
| Active: |
1 hr |
| Yield: |
10 to 12 servings |
Ingredients
- 1/2 cup sugar
- 1/2 cup rice vinegar
- 1 cup Myers’s Dark Rum
- 2 cups dried cranberries
- 2 pints (4 cups) heavy cream
- 2 pounds yellow cauliflower, cut into florets
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- 1 pound thinly shaved Brussels sprouts
- Kosher salt and freshly ground black pepper
- 3 tablespoons Chinese five-spice powder
- 2 tablespoons cayenne pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 2 tablespoons dried thyme
- Kosher salt and freshly ground black pepper
- 8 duck breasts
Instructions
- For the cranberry compote: Whisk together the sugar, rice vinegar and rum in a bowl, then pour into a saucepan. Add the cranberries and bring to a simmer over medium heat. Cook until reduced and syrupy and the cranberries are plump, 10 minutes. Cool to room temperature.
- For the cauliflower puree: Bring the cream to a boil in a medium saucepan. Add the cauliflower and bring to a medium simmer. Cook until the cream is reduced by a third and the cauliflower is fork tender, 7 to 10 minutes.
- Transfer the cauliflower and half of the reduced cream to a food processor and process until smooth. Add salt and pepper to taste. If you want a thinner puree, add more cream.
- For the fried Brussels sprouts: Heat the vegetable oil in a deep fryer. Add the Brussels sprouts and fry until light golden brown, 1 to 2 minutes. Drain well and toss with salt and pepper to taste.
- For the duck breasts: Prepare a grill for medium-high heat. Whisk together the five-spice powder, cayenne, garlic powder, onion powder, paprika, brown sugar, thyme and 2 tablespoons each salt and pepper.
- Liberally coat the duck breasts on both sides with the spice mixture. Grill skin-side down until crispy and the fat is rendered, 3 to 5 minutes. Flip the breasts and continue cooking to an internal temperature of 140 to 150 degrees F, about another 3 minutes. Let rest for 5 to 7 minutes before slicing into 1/2-inch medallions.
- To serve: Arrange some slices of duck breast atop a smear of cauliflower puree. Top with compote and scatter fried Brussels sprouts around the plate.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
1122 |
| Total Fat |
92 g |
| Saturated Fat |
24 g |
| Carbohydrates |
43 g |
| Dietary Fiber |
6 g |
| Sugar |
28 g |
| Protein |
27 g |
| Cholesterol |
194 mg |
| Sodium |
998 mg |
| Serving Size |
1 of 12 servings |
| Calories |
1122 |
| Total Fat |
92 g |
| Saturated Fat |
24 g |
| Carbohydrates |
43 g |
| Dietary Fiber |
6 g |
| Sugar |
28 g |
| Protein |
27 g |
| Cholesterol |
194 mg |
| Sodium |
998 mg |