What do you need?
- 2 teaspoons Masala spices
- 2 cloves of garlic
- 1 tablespoon of water
- Pinch of salt
- 1 duck breast fillet
- Cauliflower in small florets
- Garlic salt
- Cumin seeds
- Ground cumin
- Fresh coriander
- Olive oil
- Ready-made roti
Immerse yourself in the delicious world of marinated duck breast fillet enriched with inviting masala spices in this tasty recipe. This dish, created by Jörgen Raymann at The Bastard, brings together a harmonious symphony of flavors and textures for a satisfying dining experience. We show you how to make the most delicious masala duck breast with cauliflower, following Jörgen Raymann's recipe.
Duck breast, an elegant cut of meat known for its succulence and rich flavor, is at the heart of this dish. Infused with an appealing blend of masala spices, the meat takes on a deep, spicy dimension that pairs excellently with the velvety cauliflower and light roti.
Jörgen Raymann, a passionate cooking enthusiast known for his creative flair on various stages, has brought this recipe to life on The Bastard. With his signature style, Jörgen has mastered the art of combining flavors to perfection. This dish reflects his love for flavorful experimentation and creating memorable dining experiences. It invites you to dive into the kitchen and discover a touch of Jörgen's culinary genius in your own home.
This dish is for 2 people, but now you want to make this dish for more people and are short of space because you need to grill the duck breast, cook cauliflower and reheat the roti. Then use The Bastard Grill Elevator. Are you curious to see the video of this BBQ recipe? Then check out our Instagram account @thebastard.official or YouTube account.
1. Start by making the marinade. In a bowl, combine the Masala spices, chopped garlic, water and a pinch of salt. Stir well to make a smooth paste.
2. Make a few shallow incisions on the meat side of the duck breast fillet. This helps the marinade soak deeper into the meat. Rub the prepared marinade all over the duck breast. Cover and let the duck marinate for at least 30 minutes, but preferably a few hours or even overnight for maximum flavor.
3. Preheat the Bastard to a temperature of 150 degrees Fahrenheit immediately.
4. While the duck marinates, prepare the cauliflower. Place the cauliflower florets on a baking sheet and drizzle with a dash of olive oil, garlic salt, a pinch of cumin seeds and ground cumin to taste. Mix everything together well.
5. Wrap the cauliflower with aluminum foil and place this package on the Bastard for about 20 to 30 minutes.
6. Place the marinated duck breast fillet fat side down on The Bastard for 3-4 minutes until the skin is golden brown and crispy.
7. Turn the duck breast over and cook another 2-3 minutes on the other side for medium-rare (cooking time may vary depending on the thickness of the fillet and desired doneness).
8. Remove the duck breast from the BBQ and let it rest for a few minutes before cutting it into thin slices. Also wrap the roti with aluminum foil and place it on the BBQ for a few minutes so this can warm up.
9. To serve, place the roasted cauliflower on a plate, place the slices of marinated duck breast on top and garnish with freshly chopped cilantro. Serve the warm roti on the side.
This recipe gives you a delicious and versatile dish where the duck breast is the star and is complemented by the roasted cauliflower, the spicy masala, and the silky roti.
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