Honey-roasted Duck With Creamed Cauliflower
Roast Duck with Creamed Cauliflower and Garlic Crisps is an elegant dish that combines tender roasted duck with a luscious creamed cauliflower puree and crispy garlic slices. The duck is seasoned and roasted to perfection, basted with honey for a sweet glaze, while the creamed cauliflower provides a velvety texture with a hint of sweetness from the shallots. The garlic crisps add a delightful crunch and a pop of flavor to complete this delicious and visually stunning meal.
— Constant Cookbook
Ingredients
- 1.6kg ducks
- 2 sprigs thyme
- 2 bay leaves
- 4 tbsp honey
- 2 bunches watercress
- 1 head cauliflower , broken into small florets
- 2 shallots , finely sliced
- knob of butter
- 4 tbsp double cream
- 6 garlic cloves
- 300ml milk
- vegetable oil , for frying
Instructions
- Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray.
- Cook for 10 mins or until the skin begins to turn golden, then reduce the heat to 180C/fan 160C/ gas 4. Cook for a further 45 mins, basting the bird with honey every 5 mins or so for the final 20 mins of cooking. Your bird will now be roasted to medium – cook 10 mins more, if you like your duck well done. Set aside to rest, uncovered, for 10 mins.
- Meanwhile, make the creamed cauliflower. In a pan, cook the caulifl ower and shallots in the butter over a low heat for 20 mins until softened and any liquid has evaporated. Spoon into a liquidiser with the cream and whizz to a purée. Season and keep warm.
- For the garlic crisps, thinly slice the garlic cloves using a really sharp knife or a mandolin. Place the slices in a pan along with the milk and slowly bring to the boil.
- Remove from the heat and strain the garlic slices, discarding the milk (or save it for mashed potato). Leave the garlic to drain on kitchen paper. Cover the bottom of a frying pan with the oil and heat. Fry the slices, a couple at a time, until golden and crisp, then remove with a slotted spoon.
- To serve, carve the duck and serve alongside the creamed caulifl ower and sprigs of watercress, sprinkled with the crisp garlic slices.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 902 calories
- Fat Content: 78 grams fat
- Saturated Fat Content: 23 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 39 grams protein
- Sodium Content: 1 milligram of sodium
Comments
No comments found.