Seared Duck Breast with Cauliflower and Fig Purée

1. 1

   In a separate saucepan, boil the red wine, add the dried figs and cornelian cherries. Add salt, sugar, brown sugar, and a star anise. Boil until you get a thick mass.

   20 min

2. 2

   In a separate saucepan, boil the cauliflower.

   15 min

3. 3

   Add turmeric, figs, dried figs, lime zest, chili powder. Blend and turn into a purée. Add finely chopped cilantro and mix.

   5 min

4. 4

   Blend cilantro and celery in Kakhetian oil. Line a sieve with paper or cheesecloth, pour the mixture and place it over a glass. Wait for the oil to drain.

   10 min

5. 5

   Score the duck skin, place it in a cold pan and set it over medium heat. Do not move, wait until the skin is well browned. Turn, fry the other side for about 3 minutes. If necessary, place in the oven at 200 degrees Celsius for another 4 minutes.

   15 min

   200°C

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.