 | Duck Breast with Cauliflower Stuffing2 servings Austin Perkins / former Executive Chef, Nick’s Cove, Marshall, CA |
| • | 1 tsp. The Perfect Purée Cranberry Puree, thawed |
| • | 1 head cauliflower, cut into small florettes |
| • | 1/2 cup beef stock |
| • | 1/4 cup breadcrumbs (toasted) |
| • | 1 small onion (minced) |
| • | 1 tbsp. Kosher salt |
| • | 1 tsp. black pepper |
| Method: | |
| 1. | Preheat oven to 375°F. Combine all ingredients and bake in a baking dish, covered for 1 hour. |
| Reduction: | |
| • | 1 cup The Perfect Purée Pomegranate Concentrate, thawed |
| • | 1/4 cup sherry vinegar |
| • | 1 tbsp. saba |
| Method: | |
| 1. | Over medium heat, combine all ingredients and reduce about 20 minutes until consistency of a thick syrup. Cool. |
| Duck: | |
| • | 1 scored and rendered duck breast |
| Method: | |
| 1. | Pat duck breasts dry with paper towel. Score skin into 1/4″ intervals (do not cut into breast meat). Rotate breast and and score again. Season with salt & pepper. Heat skillet to low to medium low. Place breast skin side down 8-12 minutes or until fat is rendered and skin is crispy and brown. |
| Assembly: | |
| Heat duck breast by heating in a skillet over low heat, rendered skin side down. After ten minutes, turn the duck breast over and heat for 2-5 minutes depending on thickness. Serve over a one-cup portions of the cauliflower stuffing and drizzle with the pomegranate reduction. | |