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Roast duck leg with cauliflower puree

February 7, 2012

I bought some free-range duck legs at the grocery store and decided to pair it somehow with some of the 3 pounds of cauliflower I bought along with it. Since roasts are usually served with potatoes in some form, I figured I should try make a mashed/pureed cauliflower sort of accompaniment.

I know the picture is a bit yellow, but I was cooking and taking pictures in a bit of a rush. The legs turned out very juicy, rich, and flavorful, which was paired well with the buttered cauliflower puree. Recipe below.

1 lb duck legs, usually 2 legs
1 Tbsp fresh or dried rosemary
2 tsp salt
1 tsp black pepper
1/2 lb cauliflower
2 Tbsp butter or ghee
salt to taste (I used about 1/2 tsp)

(1) Preheat oven to 400 degrees.
(2) Mix together rosemary, salt, and black pepper, and pack it onto the duck legs as best as possible. Use more of the mixture, if necessary, to cover it.
(3) Place duck legs on a baking tray and bake in the oven for 40 minutes.
(4) Meanwhile, boil some water in a pan on the stove, at least enough to cover the cauliflower when submerged in the pan. Chop the cauliflower into florets, and add the it when the water is boiling. Cook on medium heat until tender, about 5 minutes. Alternatively, steam cauliflower until tender, at least 8 minutes. Microwaving with some water and a paper towel covering it can take about 4 minutes.
(5) Place cauliflower in food processor or blender, reserving the water it was cooked in. Add butter and salt, and blend until mixture is creamy. Add reserved water if necessary.
(6) Add cauliflower puree to shallow bowls.
(7) Take duck out of oven when ready. They should not have any red liquids running out when pierced with a fork. Serve atop the cauliflower puree. Warm.

Bon appetit!

Dai Dai

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