Seared Duck Breast On A Tower Of Aromatic Herbed Rice

Method

Salt the duck breast, and spice it with red chilli powder, turmeric powder and salt.

Cook in oil, braising the meat with all the other masalas, ie cumin seeds and a ground mix of coriander seed and carom seeds.

Squeeze some orange juice onto the duck and add little garlic.

Add in jaggery and malt vinegar and let it all cook together in order to reduce masala mix to get a chutney.

Make a stock for the rice by browning onions and adding in chicken stock, cumin seeds, red chilli powder, salt and water plus some chopped garlic.

Then add in washed rice and let it cook till rice is done. Take equal proportions of rice to water.

Once the rice is done, add in chopped coriander, basil and butter to further soften the rice, making it similar to risotto. Add a little lemon juice also.

Make a sour cream with yogurt and double cream, adding lemon juice, salt and some red chilli flakes. Heat some of the ground garam masala and also mix that in.

Finely chop raw mango (keri) and spice it with lemon juice and salt. Mix with a little cucumber and spring onion. Use as a garnish on the sour cream around the herbed rice and duck.

Layer the rice and duck together and serve with cucumber, spring onion and keri.