Honey-roasted duck with creamed cauliflower

Honey-roasted duck with creamed cauliflower is a gluten free recipe with 4 servings. One serving contains 1872 calories, 52g of protein, and 170g of fat. For $4.47 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. It is brought to you by BBC Good Food. It works well as a main course. If you have honey, vegetable oil, garlic cloves, and a few other ingredients on hand, you can make it. A few people made this recipe, and 70 would say it hit the spot. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 93%, this dish is amazing. Similar recipes include Roasted Duck with Apples, Honey & Cider Vinegar, Pan-roasted Duck Breasts With Sherry, Honey & Thyme Sauce, and Honey & Curry Roasted Cauliflower.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

1.6kg duck

2 sprigs thyme

2 bay leaves

4 tbsp honey

2 bunches watercress

1 head cauliflower, broken into small florets

2 shallots, finely sliced

knob of butter

4 tbsp double cream

6 garlic cloves

300ml milk

vegetable oil, for frying

Equipment:

oven

frying pan

knife

slotted spoon

Cooking instruction summary:

Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray. Cook for 10 mins or until the skin begins to turn golden, then reduce the heat to 180C/fan 160C/ gas 4. Cook for a further 45 mins, basting the bird with honey every 5 mins or so for the final 20 mins of cooking. Your bird will now be roasted to medium cook 10 mins more, if you like your duck well done. Set aside to rest, uncovered, for 10 mins. Meanwhile, make the creamed cauliflower. In a pan, cook the caulifl ower and shallots in the butter over a low heat for 20 mins until softened and any liquid has evaporated. Spoon into a liquidiser with the cream and whizz to a pure. Season and keep warm. For the garlic crisps, thinly slice the garlic cloves using a really sharp knife or a mandolin. Place the slices in a pan along with the milk and slowly bring to the boil. Remove from the heat and strain the garlic slices, discarding the milk (or save it for mashed potato). Leave the garlic to drain on kitchen paper. Cover the bottom of a frying pan with the oil and heat. Fry the slices, a couple at a time, until golden and crisp, then remove with a slotted spoon. To serve, carve the duck and serve alongside the creamed caulifl ower and sprigs of watercress, sprinkled with the crisp garlic slices.

 

Step by step:


1. Heat oven to 220C/fan 200C/gas

2. Dry the duck with kitchen paper and liberally season all over with coarse salt.

3. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray.

4. Cook for 10 mins or until the skin begins to turn golden, then reduce the heat to 180C/fan 160C/ gas

5. Cook for a further 45 mins, basting the bird with honey every 5 mins or so for the final 20 mins of cooking. Your bird will now be roasted to medium cook 10 mins more, if you like your duck well done. Set aside to rest, uncovered, for 10 mins.

6. Meanwhile, make the creamed cauliflower. In a pan, cook the caulifl ower and shallots in the butter over a low heat for 20 mins until softened and any liquid has evaporated. Spoon into a liquidiser with the cream and whizz to a pure. Season and keep warm.

7. For the garlic crisps, thinly slice the garlic cloves using a really sharp knife or a mandolin.

8. Place the slices in a pan along with the milk and slowly bring to the boil.

9. Remove from the heat and strain the garlic slices, discarding the milk (or save it for mashed potato). Leave the garlic to drain on kitchen paper. Cover the bottom of a frying pan with the oil and heat. Fry the slices, a couple at a time, until golden and crisp, then remove with a slotted spoon.

10. To serve, carve the duck and serve alongside the creamed caulifl ower and sprigs of watercress, sprinkled with the crisp garlic slices.


Nutrition Information:

Quickview
1871k Calories
52g Protein
170g Total Fat
32g Carbs
49% Health Score
Limit These
Calories
1871k
94%

Fat
170g
262%

  Saturated Fat
60g
380%

Carbohydrates
32g
11%

  Sugar
24g
28%

Cholesterol
343mg
114%

Sodium
378mg
16%

Get Enough Of These
Protein
52g
105%

Vitamin C
89mg
108%

Vitamin B3
16mg
83%

Selenium
54µg
78%

Vitamin K
76µg
73%

Phosphorus
716mg
72%

Vitamin B2
1mg
65%

Vitamin B1
0.93mg
62%

Iron
10mg
59%

Vitamin B6
1mg
59%

Copper
1mg
53%

Vitamin B5
5mg
52%

Potassium
1492mg
43%

Zinc
6mg
42%

Folate
144µg
36%

Vitamin A
1571IU
31%

Vitamin D
3µg
26%

Magnesium
97mg
24%

Manganese
0.47mg
23%

Vitamin B12
1µg
23%

Vitamin E
3mg
23%

Calcium
202mg
20%

Fiber
3g
14%

covered percent of daily need
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Food Trivia

The most expensive fruit in the world is the Japanese Yubari cantaloupe, and two melons once sold at auction for $23,500.

Food Joke

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