STEP 1/12
-Cauliflower Pure
Trim the cauliflower, add milk and water and cook well.
STEP 2/12
Grate the boiled cauliflower in a blender and strain it through a sieve.
STEP 3/12
-Blueberry sauce
Bring the red wine to a boil and bring it down in half.
STEP 4/12
Add blueberries and mash with fork to make sauce.
STEP 5/12
-Steak
Add cuts to duck breast skin and season with salt and pepper.
STEP 6/12
Heat pan and cook skin first. When the skin is colored, turn it upside down and bake with garlic and rosemary.
STEP 7/12
Transfer the breast, rosemary and garlic to a small sheet pan and bake in a 200 oven for 7 minutes.
Bake and allow to rest at room temperature for 10 minutes.
STEP 8/12
Please cut it into the size you want after listing.
STEP 9/12
-Completed
Stir-fry spinach quickly.
STEP 10/12
Place spinach and duck breast on a plate.
STEP 11/12
Squeeze the cauliflower puree and carrot puree.
STEP 12/12
Sprinkle with blueberry sauce and decorate with dill and small soup.
Carrot Puree is the recipe I used for pork steak in episode 11 of my YouTube Jipchelin.
Boil the carrots and grind them.