Name: Crispy Duck Breast with Cauliflower Purée, Braised Red Cabbage and Peach Sauce
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 Servings
Ingredients: 1 head cauliflower, cut into even-sized florets; 1 1/2 cups heavy cream; Kosher salt and freshly ground black pepper; 1 cup finely grated Parmesan; 1/2 teaspoon ground white pepper; Pinch freshly grated nutmeg; 2 tablespoons olive oil; 1 1/2 teaspoons caraway seeds; 1 red onion, thinly sliced; 1/2 large red cabbage, halved and finely sliced; 3/4 cup light brown sugar; 1/4 cup plus 2 tablespoons apple cider vinegar; 4 duck breasts; 1 tablespoon unsalted butter; 2 peaches, pitted and sliced; 1 cup beer, such as lager; 2 tablespoons dark rum

Directions

Preheat the oven to 400 degrees F.
Place the cauliflower in a large pot with 3 cups of water, 1 cup of the cream and some salt. Cover and bring to a simmer, then cook for 35 to 40 minutes until tender. Drain well, then return the cauliflower to the pot with the remaining 1/2 cup heavy cream and lightly mash. Season and stir to combine. Transfer to a blender, cover with the lid, remove the central air plug to provide some circulating air and hold the lid down with a tea towel. Start on low speed and blend until smooth and creamy. Return the mixture to the pot and add the Parmesan, white pepper and nutmeg. Stir and season to taste.
Heat the olive oil in a large pot over medium heat, then add the caraway seeds and stir-fry until aromatic and the seeds start to pop. Add the onion and a pinch of salt and cook until the onion becomes soft and translucent, 2 to 3 minutes. Add the cabbage and cook, stirring, until it begins to wilt, 2 to 3 minutes. Add 1/2 cup brown sugar, 1/4 cup apple cider vinegar and 1 cup water. Bring to a boil, then reduce to medium heat and simmer, uncovered, about 15 minutes or until the liquid fully reduces.
Pat the duck breasts dry with a paper towel. Using a sharp knife, make a crosshatch pattern on the skin without piercing the flesh. Sprinkle both sides of the duck breasts with salt and the flesh side only with pepper, then place the duck skin-side down in a large, cold, dry, ovenproof skillet. Use a pan lid to weigh the duck down and ensure that the skin side is touching the surface of the skillet. Turn the heat to medium and set a timer for 12 minutes and cook until the skin looks thin, golden and crispy. Turn the duck breasts over and cook for another 5 minutes.
Allow the breasts to finish cooking in the oven for 5 to 7 minutes or until the internal temperature reaches 135 degrees F. Immediately remove the breasts from the skillet and allow to rest for 5 minutes, then carve each breast into 5 even slices on the bias.
Melt the butter in a sauté pan over medium heat. Add the peaches and sauté for about 2 minutes or until lightly softened. Carefully pour the rum into the pan with the peaches. Let the rum warm up slightly in the pan for a few seconds. This will help it ignite more easily. Using a long-handled lighter or a long match, carefully ignite the rum, standing back to avoid any spitting or flare-ups. Allow the flames to burn until they subside naturally, 1 to 2 minutes. Do not stir the mixture during this time.
Add the beer, remaining 1/4 cup brown sugar and remaining 2 tablespoons apple cider vinegar to the pan with the peaches. Stir to dissolve the brown sugar. Bring the sauce to a boil over medium heat, then reduce it to a simmer. Allow to cook for 10 to 15 minutes, or until the peaches are soft and the sauce is reduced by half to a thick syrup. Turn off the heat and stir in the butter. Season with salt if needed.
Spoon some of the cauliflower purée on the bottom of a plate and make a well in the center. Spoon the braised cabbage into the center and then top with the sliced duck and peach sauce.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

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Crispy Duck Breast with Cauliflower Purée, Braised Red Cabbage and Peach Sauce

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