Coriander-Crusted Duck Breasts

"I've been making this dish for a while," says Rajat Parr. "It's basically India meets France." The first five times I went to France I went straight to Burgundy. I took my first trip in 1997 because of a 1986 Domaine François Raveneau Chablis Grand Cru Clos I tried when I was working as a bartender at Rubicon in San Francisco. I was like, Oh my gosh, what is this wine?"

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  • Servings: 4

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  • 2 teaspoons coriander seeds
  • Two 1-pound Muscovy or moulard duck breasts, excess fat trimmed
  • Salt and freshly ground pepper
  • Grandma’s Crushed Potatoes, for serving

How to make this recipe

  1. In a large skillet, toast the coriander seeds over moderately high heat, shaking the pan, until fragrant, about 1 1/2 minutes. Transfer to a spice grinder and let cool completely. Grind to a powder.

  2. Score the duck skin in a cross-hatch pattern; season with salt and pepper. Heat the skillet. Add the duck, skin side down, and cook over moderate heat until the skin is browned and crisp, 5 minutes. Turn the breasts skin side up and sprinkle with the ground coriander. Cook until medium-rare, 4 minutes longer. Transfer the duck to a carving board and let rest for 5 minutes. Thinly slice the duck crosswise and serve with Grandma's Crushed Potatoes.

Suggested Pairing

Rajat Parr's many wine-scouting trips to Burgundy have had a profound effect on his cooking. With this French-inspired pan-seared duck, he pours an American take on a classic French grape, a juicy Pinot Noir.

Contributed By Photo © Anna Williams Published November 2009

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