CHINESE JERK SPICE DUCK BREAST WITH CAULIFLOWER PUREE

Chinese Jerk Spice Duck Breast with Cauliflower Puree image

Provided by David Rose

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 19

Ingredients

1/2 cup sugar
1/2 cup rice vinegar
1 cup Myers's Dark Rum
2 cups dried cranberries
2 pints (4 cups) heavy cream
2 pounds yellow cauliflower, cut into florets
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1 pound thinly shaved Brussels sprouts
Kosher salt and freshly ground black pepper
3 tablespoons Chinese five-spice powder
2 tablespoons cayenne pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
2 tablespoons brown sugar
2 tablespoons dried thyme
Kosher salt and freshly ground black pepper
8 duck breasts

Steps:

For the cranberry compote: Whisk together the sugar, rice vinegar and rum in a bowl, then pour into a saucepan. Add the cranberries and bring to a simmer over medium heat. Cook until reduced and syrupy and the cranberries are plump, 10 minutes. Cool to room temperature.
For the cauliflower puree: Bring the cream to a boil in a medium saucepan. Add the cauliflower and bring to a medium simmer. Cook until the cream is reduced by a third and the cauliflower is fork tender, 7 to 10 minutes.
Transfer the cauliflower and half of the reduced cream to a food processor and process until smooth. Add salt and pepper to taste. If you want a thinner puree, add more cream.
For the fried Brussels sprouts: Heat the vegetable oil in a deep fryer. Add the Brussels sprouts and fry until light golden brown, 1 to 2 minutes. Drain well and toss with salt and pepper to taste.
For the duck breasts: Prepare a grill for medium-high heat. Whisk together the five-spice powder, cayenne, garlic powder, onion powder, paprika, brown sugar, thyme and 2 tablespoons each salt and pepper.
Liberally coat the duck breasts on both sides with the spice mixture. Grill skin-side down until crispy and the fat is rendered, 3 to 5 minutes. Flip the breasts and continue cooking to an internal temperature of 140 to 150 degrees F, about another 3 minutes. Let rest for 5 to 7 minutes before slicing into 1/2-inch medallions.
To serve: Arrange some slices of duck breast atop a smear of cauliflower puree. Top with compote and scatter fried Brussels sprouts around the plate.