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Coriander-Crusted Duck Breasts
“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?”
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