Crispy duck breast, cauliflower mash and buttery mushrooms

Where to start? Super creamy cauliflower mash, buttered mushrooms with loads of parsley or very crispy skinned duck breast with a tender rare flesh??

So let’s talk about that creamy dreamy mash : cauliflower. Steamed, a little sour cream, a few more ingredients and you get a creamy mash that is oh so soft and spread like butter literally.

Duck breast : heaven for me! Look at that crispy caramelized skin? And juicy inside? I have no words.

And then, for a little extra something : buttered pan fried mushrooms! So so good, and add all the parsley because it makes it absolutely finger licking good.

It looks like a plate coming straight out of a fancy restaurant but it’s quite simple to make. Wanna impress someone? Try this one!

Crispy duck breast, cauliflower mash and buttery mushrooms (serves 2) :

For the duck breast :

  • 1 duck breast
  • Salt

Square the fat with a knife without touching the flesh.

Take a large pan and put the duck fat side down. Turn on the stove on medium-low and baste it in its own fat as it melts in the pan.

Baste it very often for 13-15 minutes depending on the thickness of the breast.

Cover in foil and let it rest 10 minutes.

Slice it.

For the cauliflower mash :

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

Steam the cauliflower florets and garlic cloves for about 20 minutes or until fork tender.

Add cauliflower, sour cream, butter, parmesan, garlic and seasoning in a blender. Blend until very smooth and creamy.

Taste and add salt and pepper if needed.

For the mushrooms :

  • 80g button mushrooms
  • 80g oyster mushrooms
  • 1 garlic clove
  • 30g butter
  • 2 tbsp minced parsley
  • Salt and pepper

Clean and slice the button mushrooms in two pieces.

Clean and slice the bigger oyster mushroom in half, keep the smaller whole.

Mince garlic finely.

In a pan, heat the butter on medium high. When it starts bubbling, add garlic and mushrooms.

Season with salt and pepper.

Let it cook a few minutes, 4 to 5 minutes maximum.

Add fresh parsley.

Ajoutez le persil frais!

On a plate, spread a generous spoonful of cauliflower mash.

Add 2 to 3 slices of duck breast and half of the mushrooms.

Repeat with the second plate and enjoy!

  

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