Clean and wash the duck breasts, then slice into small cubes

Briefly toast the coriander and cumin seeds in a hot, dry cast iron skillet. This step can be substituted with coriander and cumin powder, but using the whole seeds makes a big difference. Don’t skimp here.

Mix all the marinade ingredients in a large glass bowl, then add the duck. Thoroughly work the marinade into the duck, cover, and let sit in the fridge as long as your schedule allows.

Peel the cucumbers, then slice lengthwise. Use a spoon to scrape out the seeds and pulp, then slice and dice into small pieces.

Whisk the remaining ingredients together in a glass bowl, and add the cucumbers. Thoroughly mix, cover, and let sit in the fridge as long as your schedule allows.

Preheat the broiler and set the top rack 4-5” below the broiler.

Arrange the duck on a broiler tray or baking sheet and set aside.

In a medium stockpot, bring coconut oil to sauté temperature, and start cooking the onion, garlic, and ginger. Sauté and stir for about 10 minutes until the flavor and colors are at their prime.

Add the grama masala and work it into the onions.

Add the crushed tomatoes, heavy whipping cream, spice/salt/pepper to taste. Lower to a simmer and let thicken for 15-20 minutes.

Start cooking the Cauliflower Rice, step 14.

Broil the duck for about 10 minutes, flipping/stirring after 5 minutes. The goal here is to not completely finish the duck as it will continue cooking in the sauce.

Remove the duck from the over and add to the simmering sauce. Continue simmering for 10 more minutes. Taste for salt and spice as needed. By now, the Cauliflower rice will be done.

Warm some butter in a large sauté pan and add the cauliflower.

Sauté for a few minutes then begin slowly adding and stirring in the coconut milk. Gauge the amount of coconut milk to the amount of cauliflower. Better to keep adding and maintain an even consistency as it cooks then adding too much at once and making it soupy.

Add the mint, lower to a simmer, and continue to stir.

Return to the Tikka Masala, step 12.

Serve the Tikka Masala over a bed of rice and a side of the cucumber salad. Garnish with mint.