Wanna impress someone? Or just want to please yourself with a very nice meal? This recipe is quite simple yet very incredibly good looking. Good looking but also very delicious. Creamy cauli mash, crispy duck fat and herby mushrooms. YAS. So so tempting.

For the duck breast, nothing too complicated. You could use a meat thermometer but the method written below works really well too. Especially if you like it medium rare, if not, just let it cook longer on the flesh side.

Crispy duck breast, cauliflower mash and mushrooms (serves 4) :

For the mash :

• 500g cauliflower
• 2 garlic cloves
• 2 tbsp parmesan cheese
• 60ml sour cream
• Salt and pepper

For the mushrooms :

• 150g fresh mushrooms (chanterelle, button...)
• 1 garlic clove
• Butter
• 2 tbsp minced parsley
• Salt and pepper

For the duck :

• 1 duck breast
• Salt and pepper

Steam the cauliflower until tender.

Add cauliflower with garlic, parmesan and cream in a blender. Season generously.

Mix until smooth. Set aside.

Brush the mushrooms and chop in big pieces.

Mince the garlic clove.

Add a nod of butter into a pan and add garlic and parsley.

Add mushrooms, salt and pepper. Cook on medium high for 5-7 minutes.

For the duck breast, square the fatty side with a sharp knife without touching the flesh. Season well.

Put it in a cold pan, fatty side down and heat the pan slowly.

Baste it with its one fat regularly.

When the fat gets crispy and brown, turn it fleshside down for about 6 minutes.

Take it out and let it rest 10 minutes before slicing.

On a plate, put a thick layer of cauli mash, add a few mushrooms and a few slices of duck breast.