Chinese Jerk Spice Duck Breast with Cauliflower Puree
- Level: Advanced
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1122
- Total Fat
- 92
- Saturated Fat
- 24
- Carbohydrates
- 43
- Dietary Fiber
- 6
- Sugar
- 28
- Protein
- 27
- Cholesterol
- 194
- Sodium
- 998
- Total: 1 hr 35 min (includes resting time)
- Active: 1 hr
Ingredients
Cranberry Compote:
1/2 cup sugar
1/2 cup rice vinegar
1 cup Myers's Dark Rum
2 cups dried cranberries
Cauliflower Puree:
2 pints (4 cups) heavy cream
2 pounds yellow cauliflower, cut into florets
Kosher salt and freshly ground black pepper
Fried Brussels Sprouts:
Vegetable oil, for frying
1 pound thinly shaved Brussels sprouts
Kosher salt and freshly ground black pepper
Duck Breasts:
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
Directions
- 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.