Crispy Blackberry-Orange Duck Breasts with Cauliflower Puree

Seared until crisp and golden, these succulent duck breasts will steal the show with their citrus-berry flavour, served alongside a complementary cauliflower puree.

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 4 x free-range duck breasts
  • Sea salt, to season
  • Roasted baby heirloom carrots, to serve
  • Peas and pea shoots, to serve
  • Crushed, roasted macadamia nuts, to serve
  • Exotic mushrooms, to serve
  • Candied beetroots, cooked to serve
  • Beetroot creme, to serve

For the Glaze:

  • 2 oranges, juiced and zested
  • 50g blackberries
  • 1/3 cup red wine
  • ½ cup brown sugar
  • 2 Tbsp candied ginger, chopped
  • ½ tsp ground cinnamon

For the Cauliflower Puree:

  • 60g butter
  • 2 cloves garlic, sliced
  • 500g cauliflower florets, chopped
  • Pinch of salt
  • Salt and pepper

METHOD

In a small Le Creuset saucepan over a medium heat, combine the orange juice and zest,  blackberries, red wine, sugar, ginger and cinnamon. Allow the sugar to dissolve and then bring to the boil. Reduce the heat to a soft simmer, allow the berries to become soft and for the sauce to thicken, stirring often.

Score the duck skin and season with salt. In a cold pan, place the duck skin-side down. Turn the heat to medium-high and as it starts to heat, the skin will begin to crisp up. Once golden brown and crispy, turn over and sear the other side for about 3 – 5 minutes while drizzling with the blackberry and orange glaze to caramelise in the pan. Remove and leave to rest for 5 minutes.  Serve with a swirl of beetroot crème, roasted baby heirloom carrots, beets, peas, pea shoots, crushed roasted macadamia nuts and cauliflower puree on the side.

For the Cauliflower Puree:

In the Le Creuset Soirée 24cm Signature Round Casserole, melt half the butter, add the garlic and cook for 1 minute. Add the cauliflower florets, a generous pinch of salt and enough water to just cover the cauliflower. Simmer until the cauliflower is soft. Drain, reserving the cooking liquid. Blend cauliflower in a food processor with the remaining butter until smooth and velvety, adding a little of the cooking liquid if needed to loosen the puree. Season to taste before serving warm on the side.