Seared Duck & Dauphinoise Cauliflower
with Dutch Carrots & Walnut Crumb
- Milk
- Walnut
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
Make dinner a little bit more gourmet by taking inspiration from the French and plating up a dauphinoise cauliflower delight that is sure to impress your guests. Dutch carrots, seared duck breast and an easy walnut crumb help round out this meal and you'll have yourself some crunch, crispiness and flavour!
Ingredients
1 portion
cauliflower
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
Dijon mustard
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
vegetable stock powder
½
Lemon
1 bunch
Dutch Carrots
1 packet
walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
2 clove
Garlic
1 packet
Roast Duck Breast
Not included in your delivery
olive oil
¼ cup
milk
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Chop cauliflower (including the stalk!) into small florets. Place in a baking dish (it’s okay if it’s crowded!). • Drizzle with olive oil, season with salt and toss to coat. Bake until almost tender and brown around the edges, 15 minutes. • While the cauliflower is baking, combine Parmesan cheese, Dijon mustard, the milk, light cooking cream, vegetable stock powder and a generous pinch of pepper in a medium bowl. • After 15 minutes, remove cauliflower from the oven and pour over the cheesy mixture. Bake until tender, 8-10 minutes.
• Meanwhile, zest lemon to get a generous pinch, then slice into wedges. • Trim green tops from Dutch carrots and scrub carrots clean. • Roughly chop walnuts. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook walnuts, lemon zest and garlic until fragrant, 1-2 minutes. Transfer to a bowl, season to taste with salt and pepper and set aside.
• Remove label from roast duck breast tray (do not peel or puncture the plastic film). • Microwave on high for 3 minutes. Carefully remove plastic film. Using paper towel, pat duck skin dry, then rub with a good pinch of salt. • Return frying pan to medium heat with a drizzle of olive oil. Cook duck, skin-side down, until skin is golden brown, 3-5 minutes. Transfer to a plate to rest.
• While duck is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook carrots, tossing, until tender, 5-7 minutes. Add a dash of water to the pan to help carrots cook. Season to taste.
• Slice duck. • Divide seared duck, dauphinoise cauliflower and Dutch carrots between plates. • Sprinkle walnut crumb over cauliflower. Serve with remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The cheesy cauliflower and walnut crumb were highlights, though some found the dish needed a sauce for the duck.
- Ease of prep: Several customers enjoyed the meal, suggesting it's straightforward to prepare at home.
- Suggestions: Adding a green vegetable and a plum or cherry sauce for the duck could enhance the dish.
- Portions: The meal was satisfying, with enough to share with friends.
