Duck & Cauliflower Skillet

Remove the leaves and trim the stem of the cauliflower.

Cut the cauliflower into florets. If needed, halve or quarter the florets depending on size.

Bring a pot of salted water to a boil and cook the cauliflower for 5 minutes over medium heat.

Meanwhile, score the duck skin in a crosshatch pattern down to the flesh, then cut it into pieces.

Heat a pan over high heat. Once hot, add the duck, skin-side down. Leave for 2 minutes.

Meanwhile, peel and thinly slice the onions.

Lower the heat to medium. Flip the duck pieces and continue cooking for 2 minutes on the other side.

Check the cauliflower is cooked, then drain it.

Once the duck is nicely browned, set it aside off the heat.

In the same pan, pour in a little of the duck fat. Add the turmeric and mix well.

Add the onions and drained cauliflower. Mix, then cook for 5 minutes over high heat, stirring. If the pan sticks, add a little more duck fat.

Add the duck back to the pan, leaving behind the remaining fat. Season with salt and pepper and add the cider vinegar. Mix.

Serve the duck and cauliflower skillet on a plate. Adjust the seasoning to taste, it's ready!