Duck Breast with Cauliflower Stuffing

2 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
1. Preheat oven to 375°F. Combine all ingredients and bake in a baking dish, covered for 1 hour.
    • 1 cup The Perfect Purée Pomegranate Concentrate, thawed
    • 1/4 cup sherry vinegar
    • 1 tbsp. saba
1. Over medium heat, combine all ingredients and reduce about 20 minutes until consistency of a thick syrup. Cool.
    • 1 scored and rendered duck breast
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.
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.