Coriander-Crusted Duck Breasts Recipe - Rajat Parr

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Coriander-Crusted Duck Breasts

Recipe by Rajat Parr

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“I’ve been making this dish for a while,” says Rajat Parr. “It’s basically India meets France.” The first time I went to France I went straight to Burgundy. 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?”

Pairing Suggestion

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, the juicy 2007 Au Bon Climat Isabelle Pinot Noir. That particular bottling is quite expensive, but the affordable and raspberry-inflected 2008 Au Bon Climat Santa Barbara County Pinot Noir would be great, as well.