SAUTEED DUCK BREAST WITH WILD MUSHROOMS AND CARROT-CAULIFLOWER PUREE
A creamy carrot-cauliflower puree makes a gorgeous bed for duck breasts with crispy skin and a mushroom sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Clean and trim the mushrooms, then halve or quarter them lengthwise to accentuate the natural shapes of the different mushrooms.
- Score the duck skin in a crosshatch pattern with a small sharp knife. Season with 1 1/2 teaspoons salt and 3/4 teaspoon pepper.
- Heat the oil in a medium skillet over medium-high heat until hot but not smoking, then add the mushrooms, garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until the mushrooms are golden and any liquid they give off evaporates, 6 to 8 minutes. Add the broth, butter, lemon juice and parsley and cook, swirling the skillet, until the butter melts and the liquid forms a sauce. Keep warm.
- Heat a large heavy skillet over medium-high heat until hot, then add the duck skin-side down. Cook until the fat begins to render from the skin, about 2 minutes, and then reduce the heat to medium. Pour any excess fat from the pan as needed while cooking the duck (use a large spatula to hold the duck in place). Continue to cook the duck, uncovered, without turning, until the skin is golden brown and crisp, about 10 minutes. Turn the duck over and continue to cook until an instant-read thermometer inserted in the thickest part of the breast registers 135 degrees F for medium rare, about 1 minute more. Transfer the duck to a cutting board and let rest 5 minutes.
- Slice each duck breast into 5 to 6 pieces diagonally. Divide the Carrot-Cauliflower Puree among 4 plates, then top with the sliced duck breasts. Spoon the mushrooms and sauce around the plates and serve.
- 3/4 pound carrots, cut into small pieces
- 3/4 pound cauliflower florets, trimmed and cut into small pieces
- Kosher salt and freshly ground black pepper
- 1/2 cup heavy cream
- Put the carrots and cauliflower in a heavy medium saucepan with 1 teaspoon salt, 1/2 teaspoon pepper and 1 cup water. Bring to a boil over medium heat, cover and lower the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes.
- Transfer the vegetables to a food processor. Add the heavy cream and process until very smooth. Return the puree to the saucepan, reheat over medium heat and season with salt and pepper. (The puree can be made up to a day ahead and reheated.)
CAULIFLOWER PUREE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Set up a collapsible steamer or bamboo steamer over a pot of water. Toss the cauliflower, potato, and zest together and put in the steamer. Season with the salt and pepper, to taste. Cover, and cook over medium heat until the potatoes and cauliflower are completely tender, about 15 minutes. Cool slightly.
- Puree the vegetables, in batches if needed, in a blender or food processor with olive oil and a couple tablespoons water, until smooth and creamy. Season with the salt and pepper, if needed. Reheat in a saucepan, stirring over medium-low heat. Serve.
Nutrition Facts : Calories 74 calorie, Fat 2 grams, SaturatedFat 0 grams, Carbohydrate 14 grams, Fiber 7 grams, Protein 5 grams
SMOOTH AND SILKY CAULIFLOWER PURéE RECIPE
Steps:
- In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
- Add cauliflower, cream and/or stock, and thyme. Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, 5 to 6 minutes. Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes. Discard thyme sprig.
- Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt. (You can adjust purée consistency as needed: Thicken by cooking down further while stirring often over low heat in a wide nonstick skillet, or thin by whisking in liquid, such as stock, cream, or water.) Serve warm.
Nutrition Facts : Calories 215 kcal, Carbohydrate 8 g, Cholesterol 60 mg, Fiber 2 g, Protein 3 g, SaturatedFat 12 g, Sodium 122 mg, Sugar 4 g, Fat 20 g, ServingSize Makes about 1 quart (900ml), UnsaturatedFat 0 g
CAULIFLOWER PUREE IN CARROT NEST
Provided by Moira Hodgson
Categories side dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place the cauliflower florets and the milk in a large saucepan. Cook, covered, until tender (about 5 to 10 minutes). Drain, reserving the milk. Puree the cauliflower in a food processor, using enough milk to make a smooth puree. Season with salt and pepper; keep warm.
- Melt butter with oil in large pan. Add carrots, rosemary leaves, sugar, salt and pepper and cook for about 15 to 20 minutes, stirring frequently, until carrots are caramelized.
- To serve, place carrots in round serving dish, making a large well in the center for the cauliflower puree. Put the puree in the center. Decorate with rosemary sprig and serve.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 642 milligrams, Sugar 11 grams, TransFat 0 grams
CAULIFLOWER AND CARROTS SOUP
This recipe is very good. I made it a few years ago and it's from Jean Paré. This soup can be frozen. It's a thick soup.
Provided by Boomette
Categories Cheese
Time 50m
Yield 7 cups
Number Of Ingredients 14
Steps:
- Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.
- Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan.
- Add sherry wine. Reheat the soup.
Nutrition Facts : Calories 88, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 595.4, Carbohydrate 14.2, Fiber 3, Sugar 4.2, Protein 2.2
CREAMY CARROT PUREE
This recipe is from Canadian Living magazine. I served it as part of Christmas dinner this year and it was delicious and colourful!
Provided by Paja9203
Categories Vegetable
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Peel carrots and cut into coins.
- Put the carrots, garlic, stock, salt, pepper, and ginger in a pan and bring to the boil.
- Reduce heat and simmer until the carrots are tender, 25-30 minutes.
- Uncover and simmer until the liquid is evaportated, about 10 minutes more.
- Puree in a food processor.
- Add the cream and process until smooth.
- Transfer to a casserole dish.
- (You can refrigerate at the this point if you want to make ahead.).
- Cover and heat at 400 degrees until hot (about 15 minutes but longer if it has been refrigerated.).
- Alternately, microwave at medium power until hot.
- Swirl in parsley and serve.
CAULIFLOWER AND CARROT GRATIN
An old standby for me. I like the fact that it can be made earlier in the day and finished off before dinner. Once again, based on an old Canadian Living recipe. Vary the vegetables if you like.
Provided by Jan in Lanark
Categories Cauliflower
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Divide cauliflower into florets.
- Cut carrots diagonally into 1/4 inch slices.
- In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
- Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
- Measure and remove 1/2 cup cooking liquid.
- For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
- Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
- Stir in salt, pepper and nutmeg.
- Blend in cheese.
- Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
- Recipe can be prepared ahead to this point; bring to room temp before baking.
- For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
- Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
- Broil for 2-3 minutes to crisp and brown topping and serve immediately.
- You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.
Nutrition Facts : Calories 343.6, Fat 24.5, SaturatedFat 15.1, Cholesterol 67.6, Sodium 597.9, Carbohydrate 22.9, Fiber 4.8, Sugar 5.1, Protein 11
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- Set cauliflower and carrots in a steamer basket in a large pot, sprinkle with salt and steam for 20 minutes until soft.
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- Place steamed cauliflower and carrots in your food processor fitted with the large chopping blade. Pour the butter with caramelized onions and garlic over the carrots and cauliflower. Add one teaspoon of salt, a sprinkling of pepper and rosemary. Process until creamy. Serve hot.
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