Stovetop, Frying pan, Pot (small), Knife
Bring a pot of salted water to a boil. Remove the leaves & the coarse stem from the cauliflower.
Cut the cauliflower into florets.
Add the florets to the pot. Cook for 5-7 min, or until fork-tender.
While the cauliflower is cooking, score the duck breast with a knife, making a criss-cross pattern.
Cut the duck into 1-inch cubes.
Add the duck to a pan over medium-high heat.
Cook, stirring for 2 min.
Peel & thinly slice the onion.
Reduce the heat in the pan. Turn over the duck pieces & cook for 2 min.
Once the cauliflower is cooked, drain & set aside.
Once the duck is golden brown, remove it from the pan & set aside. Pour the duck fat into a small bowl & reserve.
Return the same pan to medium heat. Add 1 tbsp of duck fat (per person). Then add the turmeric, stirring to combine.
Add the onion slices & cooked cauliflower to the pan. Cook for 5 min, stirring frequently.
Add extra duck fat if the veggies start to stick to the pan.
Return the duck pieces to the pan. Season with salt & pepper. Add the vinegar. Cook for 1 more min, then remove from heat.
Serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Duck Breast & Sautéed Cauliflower" contains 1538 Energy, 115 g of Fat, 45 g of Carbohydrates, 86 g of Protein, 20 g of Fiber.