Pan Seared Duck Breast

Name: Pan Seared Duck Breast
Cuisine: American
Ingredients: 12 ounces purple cauliflower; 12 ounces green cauliflower; 12 ounces yellow cauliflower; Salt & pepper, to taste; 1 tablespoon salt; 1½ pounds duck breasts (3 ounces duck breast per serving); 1½ pounds duck breasts (3 ounces duck breast per serving); 4 tablespoons ponzu; Edible Flower petals, as needed; 2 tablespoons extra-virgin olive oil; 1 tablespoon garlic powder; Black pepper, to taste; Cranberry Sauce; Tri-color Cauliflower, heated; Duck Breast; Curry Mayo; 1 clove garlic, minced; ½ cup onion, minced; 1 teaspoon extra-virgin olive oil; 6 ounces cranberries; 1 cup distilled white vinegar; 6 grams palm sugar; ¾ teaspoon salt; 2 cups water; 1 teaspoon togarashi; 1 cup mayonnaise; 1 cup orange juice; ½ teaspoon curry powder; ½ clove garlic, minced finely; Salt & pepper, to taste