Coriander-Crusted Duck Breasts
- ACTIVE: 30 MIN
- TOTAL TIME: 2 HRS
- SERVINGS: 4
"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?"
- 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
- 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.
- 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.
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.
Add a Comment
Congratulations to Mei Lin, winner of Top Chef Season 12.