Again from Rasio. I lightened this up by using yoghurt instead of cream and butter. There were a huge array of spice in this dish but they came together beautifully as always under direction from Vineet Bhatia. The recipe called for skinless duck breast sliced but I love rendered duck skin so did it my own way. This is a stunning dish and when I make it again I will add coconut somewhere as it seems to cry out for that nutty sweetness coconut adds to dishes.
No comments:
Post a Comment