Duck Breast with Roast Cauliflower
Duck Breast with Roast Cauliflower



  • 350g cauliflower florets
  • 1 tbsp olive oil
  • ½ tsp Chinese five-spice powder
  • 2 whole duck breasts
  • Preheat the oven to 220C. Cook the cauliflower in boiling salted water for 2 mins, drain, then drizzle with olive oil and the Chinese five-spice powder on a roasting tray. Score the skin of the duck breasts and rub with a pinch of salt. Lay the breasts in a hot frying pan, skin-side down, and fry for 5 mins until golden.
  • Flip the breasts over, cook for 20 seconds, then place on the roasting tray with the cauliflower. Roast for 12 mins in the oven (for medium), then remove. Pop the cauliflower back in the oven for 7 mins, and leave the duck breasts to rest. When ready, slice the breasts on the diagonal and serve with the cauliflower.
25 mins
2 serving

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