Pan-fried duck breast with a Moroccan cauliflower salad, duck scratchings and a beetroot dressing

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2

Ingredients

  • small bunch mixed baby beetroot (red, candy, striped), trimmed
  • 2 thyme sprigs
  • 2 duck breasts, skin removed and reserved
  • 2 tbsp olive oil, plus extra for drizzling
  • 25g/1oz butter
  • 1 white cauliflower, half broken into florets, half grated
  • 200ml/7fl oz milk
  • 3 tbsp sesame seeds
  • 1 tbsp black onion seeds
  • 1 tsp cumin seeds
  • 1 tsp crushed coriander seeds
  • 4 crushed cardamom pods
  • half purple cauliflower, broken into florets
  • half Romanseco cauliflower, broken into florets
  • 3 garlic cloves, finely chopped
  • 1 red chilli
  • 2 cooked red beetroots
  • 1 cooked yellow beetroot, peeled
  • salt and freshly ground black pepper