Roasted duck with cauliflower garnish
2 servings
54 minutes
Roasted duck with cauliflower garnish is an exquisite French dish that combines the crispy golden skin of the duck and the tenderness of baked vegetables. France is renowned for its refined meat cooking techniques, and duck is one of the main stars of culinary art. The skin of the duck fillet is fried to a crispy texture, then the meat is roasted to reveal its juiciness. The cauliflower garnish infused with garlic and fresh rosemary complements the meat with its soft flavor and pleasant texture. This dish is perfect for festive dinners where elegance and harmony of flavors are appreciated.
1
Prepare the ingredients. Let the meat 'breathe' for 20 minutes at room temperature.
2
Make cross cuts in the skin.
3
Peel the garlic.
- Garlic: 2 heads
4
Crush the garlic with a large knife and add it to a drop of oil in a hot pan.
- Garlic: 2 heads
5
Fry the garlic until golden brown and remove it; it won't be needed anymore.
- Garlic: 2 heads
6
Place the fillet in the pan skin side down.
- Duck fillet: 325 g
7
Flip after 3-4 minutes. Cook for another 3 minutes.
- Duck fillet: 325 g
8
Chop the cauliflower finely.
- Cauliflower: 300 g
9
Add cabbage to the greased baking dish.
- Cauliflower: 300 g
10
Add rosemary to the duck fat and let it sit for about 5 minutes.
- Fresh rosemary: 4 sprigs
11
Pour the oil into the cabbage and mix thoroughly.
- Cauliflower: 300 g
12
Place the fillet on the cauliflower skin side down.
- Duck fillet: 325 g
13
Send the duck to a preheated oven at 200 degrees for 40 minutes.
14
Place the prepared cabbage in a separate dish and salt it.
- Salt: to taste
