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Crispy Duck Bowls with Cauliflower Rice, Truffle Oil and Rosemary

Feb 17, 2016

So, I am currently in California for a fun girls week of babies and all things pink, and of course exploring cute coffee shops and succulent walls.  Every time I come to California, I take a million pictures of all the adorable succulents that are everywhere, because they just make me happy!

But let’s take about this duck! I was editing these photos on the plane yesterday and oh my let me tell you, food photography while you are stuck on an airplane a few miles up is a bad idea.  So I had to stop, because I was so hungry and listened to Serial instead…yes, if you don’t currently listen to that podcast, go do it now…well only if you have 10 hours to spare, because you will be hooked!

So if you are one of those people who is ever confused on how to cook duck, this recipe is for you, because it pretty much is fool proof!  I found some duck in my freezer the other day from US Wellness Meats and got so excited, mostly because I was super hungry.

I never really like the recipes I see for duck, because they usually are topped with something sweet and fruity, and the idea of topping meat with stewed fruit or jam kinda stresses me out, no offense! So, I pretty much just went for this recipe, using everything I had on hand and it is simply magical!

It’s salty, savory, juicy and delicious.  Now go eat!

Crispy Duck Bowls with Cauliflower Rice, Truffle Oil and Rosemary


Serving options

  • 1 head cauliflower, riced + 4 tbsp butter
  • 2 large handfuls fresh spinach
  • 2 shallots, thinly sliced
  • 2 soft boiled eggs
  • truffle oil, to garnish
  • fresh rosemary, to garnish


  • Preheat the oven to 300 degrees F.  Use a sharp knife to make several slits in the skin of the duck.  Season both sides of the duck legs with salt, garlic and pepper.  Place in a dutch oven with the lid on top and bake for 1 1/2 hours.
  • About 30 minutes before your duck is done, prepare the cauliflower rice.  Chop the cauliflower into small florets and use the grating attachment of a food processor to turn the cauliflower into rice.  Melt the butter in a large pan and sauté the cauliflower rice for about 20 minutes, stirring occasionally.
  • Remove the duck from the oven.  Warm a skillet to medium heat.  Spoon about a tablespoon of the duck fat off from the top of the dutch oven and add to the skillet.
  • Pan sear the duck, skin side down, for 4 minutes, remove and set aside.
  • Sauté the shallots and spinach in the skillet.
  • Plate a spoonful of cauliflower with the duck, spinach shallots and soft boiled eggs. Garnish with a drizzle of truffle oil and fresh rosemary.

Comments +

  1. Shaina

    February 17th, 2016 at 6:16 pm

    Is the final duck consistency along the lines of roasted duck or duck confit? It looks delicious!

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