Pan-Seared Duck Breast with Creamy Cauliflower & Walnuts

Score the skin of the duck breast in a diamond pattern.

Place duck breast skin-side down in a cold pan and slowly bring to medium heat to render the fat.

Once skin is crispy, flip and cook until desired doneness is reached.

Boil cauliflower until tender, then blend with heavy cream and butter until smooth.

Sauté walnuts in a little olive oil until fragrant.

Slice duck and serve over the creamy cauliflower, topped with walnuts.