Duck Breast with Sage, Pumpkin, and Roasted Cauliflower Puree

Jump to recipe

Pumpkin and Roasted cauliflower puree

An ode to duck. 

I might write that eventually, but for now, let me just tell you how much I love a good duck breast. The whole thing really, but today the breast will be our main focal point (thanks to these beautiful cuts that I got from the fine folks over at Marx Foods).

I ate more chicken breasts than than I care to reveal back when I still believed fat was something to be feared. I still eat a good amount of chicken today, but I always go for the dark meat. Maybe that’s to make up for lost time? Flavor?

I’ve ventured out of the box a little since my days of skinless chicken breasts, and I’m glad I did, because it’s where I stumbled upon the unbelievably tasty (yet overlooked) protein that is the duck. 

Pumpkin and Roasted cauliflower puree

Embracing fattier cuts of meat opened up a whole new world for me– one that was juicy and flavorful but undeservedly vilified by mainstream nutrition professionals.

Luckily for ‘top-of-the-food-chain-sitters’ like ourselves, evidence that fat isn’t actually to blame for our endless health problems is slowly grabbing mainstream attention. 

Isn’t that fantastic news? 

Pumpkin and Roasted cauliflower puree

It is, indeed.

But it doesn’t mean we should focus any less of our attention on veggies, which is why I decided to pair my duck with the fall inspired flavors of cauliflower, sage, and pumpkin. 

I’m an admitted cauliflower fanatic and I’ve made a similar side that swaps out the pumpkin for roasted carrots. That remains as one of my favorites, but the addition of sage and October’s most beloved orange gourd is really too delicious for words to do justice. 

Pumpkin and Roasted cauliflower puree

It’s creamy, it involves roasted garlic, and it gets you one step closer to fulfilling your pumpkin-eating quota for October. 

Pumpkin and Roasted cauliflower puree

Technically, since I used canned pumpkin here, you can totally make this recipe year round- but feel free to roast up your own pumpkin if you caved and bought more than your fall decorating actually required (or if you’re less lazy than myself). 

Pumpkin and Roasted cauliflower puree

I kept the duck breast simple with just a bit of salt and pepper. The rich flavor really shines through that way.

Add a splash of wine and a bit of mustard at the last moment to finish the sliced duck breast off with a quick pan sauce.  

Pumpkin and Roasted cauliflower puree

The supple layer of fat that blankets the duck breast gets slowly rendered out, leaving a crispy layer of skin and a prize worthy tub of duck fat for future cooking adventures.  

Cooking duck really is the gift that keeps on giving. First you get the duck (yay!) but then you realize you’re left with this incredible cooking medium. SAVE IT for Pete’s sake and use it to make potatoes that will make you want to cry. 

Pumpkin and Roasted cauliflower puree

Not to get dramatic, but the first time you taste duck-fat-cooked-anything you will get the uncontrollable urge to stop, and express gratitude for whoever made you a human. 

Pumpkin and Roasted cauliflower puree

You should go ahead and thank the duck, while you’re at it. 

Pumpkin and Roasted cauliflower puree

And pour a little extra for him. 

Pumpkin and Roasted cauliflower puree

Bon appetit! 



2 responses to “Duck Breast with Sage, Pumpkin, and Roasted Cauliflower Puree”

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.