Duck Breast with Spiced Cauliflower



  • 200 gram duck breast
  • 90 grams sweet potato, peeled and sliced finely
  • 6 asparagus spears, cut in half
  • 2 cups cauliflower florets, broken into small florets, about 5 cm in size
  • 1/2 tsp olive oil
  • Fresh thyme
  • 1 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1 tsp hot smoked paprika
  • Cracked pepper


  • Preheat oven to 150 degrees
  • Add spices together in a plastic bag with cauliflower florets and shake to ensure the cauliflower is covered in spices
  • Steam sweet potato and put aside to mash
  • Heat 1/2 tsp olive oil in a large fry pan, score the skin of the duck, season with a bit of cracked pepper and place skin side down on the hot fry pan. Cook for 4 minutes, flip and cook for a further 3 minutes. Keep the heat on the fry pan
  • Place duck in a baking pan, scatter with thyme and place in the oven for 8 – 10 minutes (you still want it to be pink in the middle, slice the breast in half after 8 minutes to check)
  • Add cauliflower pieces to the hot pan that had the duck in it (keep the oil in there). Cook for 5 – 6 minutes until cauliflower is golden. Remove with a slotted spoon and drain any excess oil on absorbent paper
  • Remove duck from the oven and let sit for 2 minutes
  • Steam asparagus, mash sweet potato, slice duck into pieces and serve with spiced cauliflower

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