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:

Equipment:

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:

covered percent of daily need