Roast Spiced Duck with Plums and Cauliflower Potato Purée
This elegant roast spiced duck with plums and cauliflower potato purée showcases how the Thermomix TM7 handles complex restaurant techniques. The machine precisely toasts spices and creates velvety purées while you prepare the duck, making sophisticated cooking accessible for special occasions.
Thermomix TM7 Voordelen
- Guided cooking - Cookidoo guides you through toasting spices and creating the perfect purée consistency step by step. [Guided Cooking]
- Precision control - The TM7 maintains exact temperature while toasting star anise and coriander seeds for maximum flavour release. [Temperature Control]
- Multi-functionality - One appliance toasts spices, mixes stock, and blends cauliflower into silky smooth purée without changing bowls. [Multi-Function]
Ingrediënten
- star anise
- coriander seeds
- boiling water
- chicken stock paste, homemade
- coarse sea salt
- dark muscovado sugar
- whole duck
- plums
- fresh bay leaves
- red wine vinegar
Bereidingswijze
- Place star anise and coriander seeds in mixing bowl then, with simmering basket in place of measuring cup, toast 5 min/120°C/speed . Meanwhile, preheat oven to 180°C. Mix boiling water with chicken stock and set aside.
- Add salt and sugar then grind 20 sec/speed 10. Transfer to a bowl and set aside.
- Roast for 45 minutes (180°C). Meanwhile, make purée and roast duck for a further 15-25 minutes until golden brown and cooked through. Leave to rest for at least 15 minutes.
- Place cauliflower in mixing bowl and chop 5 sec/speed 7.
- Insert butterfly whisk. Add potatoes, milk, butter and salt then, with simmering basket in place of measuring cup, cook 30-35 min/95°C//speed 1 until potatoes are cooked. Remove butterfly whisk.