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Seared Duck Breast with Cauliflower Purée and Asparagus
Seared Duck Breast with Cauliflower Purée and Asparagus

Seared Duck Breast with Cauliflower Purée and Asparagus
A gourmet keto-friendly lunch featuring succulent duck breast, creamy cauliflower purée, and tender asparagus.
Seared Duck Breast with Cauliflower Purée and Asparagus
Ingredients:
1
Servings
  • 200
    g
     duck breast
  • 300
    g
     cauliflower
  • 30
    g
     butter
  • 150
    g
     asparagus
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
  • 5
    g
     thyme
  • 2
    g
     salt
  • 1
    g
     black pepper
Preparation Time: 45 minutes
Seared Duck Breast with Cauliflower Purée and Asparagus
Instructions:
  1. Score the skin of the duck breast and season with salt and pepper.
  2. Heat a pan over medium heat and place the duck breast skin-side down. Cook until the skin is crispy, about 8-10 minutes.
  3. Flip the duck breast and cook for another 4-5 minutes. Remove from the pan and let it rest.
  4. In a pot, boil cauliflower until tender. Drain and blend with butter until smooth. Season with salt and pepper.
  5. In the same pan used for the duck, add olive oil and sauté garlic and thyme for 1 minute.
  6. Add asparagus to the pan and cook until tender, about 5 minutes.
  7. Slice the duck breast and serve with cauliflower purée and asparagus.
Nutrition Per Serving 733 g Per 100g
Energy 800 kcal 109 kcal
Protein 50 g 6.8 g
Fibre 7 g 1.0 g
Salt 2 g 0.3 g
Sugar 3 g 0.4 g
Carbohydrates 15 g 2.0 g
Fat 65 g 8.9 g
  • 200
    g
     duck breast
  • 300
    g
     cauliflower
  • 30
    g
     butter
  • 150
    g
     asparagus
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
  • 5
    g
     thyme
  • 2
    g
     salt
  • 1
    g
     black pepper
1
Servings
0

Score the skin of the duck breast and season with salt and pepper.

Heat a pan over medium heat and place the duck breast skin-side down. Cook until the skin is crispy, about 8-10 minutes.

Flip the duck breast and cook for another 4-5 minutes. Remove from the pan and let it rest.

In a pot, boil cauliflower until tender. Drain and blend with butter until smooth. Season with salt and pepper.

In the same pan used for the duck, add olive oil and sauté garlic and thyme for 1 minute.

Add asparagus to the pan and cook until tender, about 5 minutes.

Slice the duck breast and serve with cauliflower purée and asparagus.

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