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Seared Duck Breast with Cauliflower Purée and Sautéed Spinach
Seared Duck Breast with Cauliflower Purée and Sautéed Spinach

Seared Duck Breast with Cauliflower Purée and Sautéed Spinach
A gourmet keto-friendly lunch featuring tender duck breast, creamy cauliflower purée, and vibrant spinach.
Seared Duck Breast with Cauliflower Purée and Sautéed Spinach
Ingredients:
1
Servings
  • 1
    item
     duck breast
  • 200
    g
     cauliflower
  • 30
    g
     butter
  • 100
    g
     spinach
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Seared Duck Breast with Cauliflower Purée and Sautéed Spinach
Instructions:
  1. Score the skin of the duck breast and season with salt and black 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 5-7 minutes until medium-rare. Let it rest before slicing.
  4. Steam the cauliflower until tender. Blend with butter and a pinch of salt until smooth to make the purée.
  5. In a separate pan, heat olive oil and sauté garlic until fragrant. Add spinach and thyme, cooking until wilted.
  6. Plate the sliced duck breast over the cauliflower purée and serve with sautéed spinach on the side.
Nutrition Per Serving 376 g Per 100g
Energy 731 kcal 194 kcal
Protein 40 g 10.6 g
Fibre 4 g 1.1 g
Salt 2 g 0.5 g
Sugar 3 g 0.8 g
Carbohydrates 10 g 2.7 g
Fat 60 g 16.0 g
  • 1
    item
     duck breast
  • 200
    g
     cauliflower
  • 30
    g
     butter
  • 100
    g
     spinach
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Score the skin of the duck breast and season with salt and black 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 5-7 minutes until medium-rare. Let it rest before slicing.

Steam the cauliflower until tender. Blend with butter and a pinch of salt until smooth to make the purée.

In a separate pan, heat olive oil and sauté garlic until fragrant. Add spinach and thyme, cooking until wilted.

Plate the sliced duck breast over the cauliflower purée and serve with sautéed spinach on the side.

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