Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Warm duck breast and cauliflower salad Food Warm duck breast and cauliflower salad Preparation time Cooking time Serves 4 INGREDIENTS 1 small cauliflower 1 large duck breast or 2 small ones ¼ cup extra virgin olive oil ½ tbsp dried mustard Half tsp dried marjoram 2 tbsp apple cider vinegar Cracked black pepper to taste 10 marinated mushrooms Micro herbs to serve 2 hard boiled eggs, shell removed and cut into quarters METHOD Cut the flowerettes from the cauliflower and blanch in boiling salted water until tender. This time will depend on the size of the flowerettes you use – the smaller the less time. However, do not over boil as they will not hold their shape to serve as a salad (approx 5–7 minutes is best). Strain and keep warm. Pan fry and oven roast the duck (or char grill until medium) let rest for 5 minutes, loosely covered with foil, then slice finely. Meanwhile, whisk the oil, mustard and marjoram in a salad bowl. When combined, whisk in the vinegar. Add cauliflower and duck to salad dressing – season with black pepper – add the mushrooms and toss gently. Decorate with micro herbs and the egg quarters with yolk showing. Food Preparation time Cooking time Serves 4 SHARE You might also like Food Braised duck with bok choy & shiitake mushrooms Food Roast Duck with Roasted Cherries Words by Lyndey Milan on 1 Apr 2017 Food Lyndey Milan’s Oxtail and spring vegetable salad Try a spicy, medium weight red with the oxtail salad. The Delatite Tempranillo 2015 in Victoria impresses with its medium weight and savoury appeal. Although showing some dried fruit-like concentration, it remains fine and fresh throughout.