Richard Davies' Creedy Carver duck, crispy cardamom rice, cauliflower & cumin

Santa Maria Foodservice

Santa Maria Foodservice

Premium Supplier 20th November 2017

Richard Davies' Creedy Carver duck, crispy cardamom rice, cauliflower & cumin

⁣Recipe for Richard Davies' Creedy Carver duck, crispy cardamom rice, cauliflower & cumin. Serves 4


  • Rice:
  • - 1kg long grain rice
  • - 2L water
  • - 10 cardamom pods
  • - 600g parmesan
  • - 100g butter
  • ⁣For the puree:
  • - 1 cauliflower head
  • - 1 tbsp cumin seed
  • - 50g butter
  • - 100ml cream
  • - 1 banana shallot
  • ⁣Caramelised cauliflower:
  • - 1 x small cauliflower, cut into small florets
  • - Pinch ground cumin
  • - Pinch turmeric
  • - 25g butter
  • - Salt
  • ⁣Duck:
  • - 4 x Creedy Carver duck breasts
  • - Salt/pepper
  • - Ground cumin
  • ⁣Sauce:
  • - 1/2 bottle white wine
  • - 1 carrot
  • - 1 shallot
  • - 1 stick celery
  • - 2 clove garlic
  • - Thyme
  • - Rosemary
  • - 4 cardamom pod
  • - 2 star anise
  • - 1 duck carcasse
  • - 1L veal stock
  • - 1/2L chicken
  • - Stock


- Boil rice with cardamom, place in oven for 15
minutes, still in cheese and butter, set in tray, cut into cubes and fry.
- Slice the cauliflower and shallot, heat the
butter in a pan, and roast the cauliflower with the shallot and the cuminseeds
- Season with salt, add the cream and reduce liquidise to smooth consistency
- Heat the butter and caramelise the cauliflower
with the spices until cooked and lightly coloured
- Trim and score the fat on the duck breasts, rub the flesh with the seasoning and a pinch of ground cumin
- Place skin side down in a hot pan, render the fat down and crisp the skin. Colour all round and place in the oven for 4-6 minutes at 180c or until cooked
- Roast the bones in the oven until brown
- Caramelise the mirepoix until caramelised
- Add the spices and herbs, then add the wine and reduce
- Add the stocks and bones, and cook for 30 minutes, pass and reduce to consistency

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