Duck breast and sautéed cauliflower

recipe

• Step 1
  Boil a large pot of water. Wash and take off the leaves.
• Step 2
  Turn it over and cut all around the trunk to be able to blow the florets off*. *Check out our tips for this step
• Step 3
  Add to the pot of water with a pinch of salt. Cook for 5 minutes.
• Step 4
  While the cauliflower is cooking, score the duck breast using a knife, making a criss-cross pattern.
• Step 5
  Cut the duck into 1-2 inch cubes.
• Step 6
  Add the duck to a pan on high heat, skin side down. Tip: You don't need to add oil to the pan because the duck fat will melt.
• Step 7
  Cook on high heat for 2 minutes.
• Step 8
  Remove the outer layers of the onion and cut in half. Then cut into thin slices.
• Step 9
  Lower heat to medium and flip the duck. Cook for an additional 2 minutes.
• Step 10
  Once the cauliflower is cooked, drain and set aside.
• Step 11
  Once the duck is golden, remove it from the pan and set aside. Pour the duck fat into a small bowl.
• Step 12
  Return the pan to the stove and add 1 tablespoon of duck fat per person. Heat to medium-high and add the turmeric.
• Step 13
  Add the onions and the cauliflower and cook for 5 minutes, stirring frequently.
• Step 14
  Add some extra duck fat if the vegetables start to stick to the pan.
• Step 15
  Add the duck back to the pan. Season with salt & pepper and add the vinegar. Cook for 1 more minute and remove from the heat.
• Step 16
  Serve and enjoy!