Indian duck, Vineet Bhatia style, revistied

Duck (the best, winter male Perigord breasts) with charred cauliflower, Indian essence panna cotta, red cabbage fouggath, potato and coconut khidchi, spiced apricot chutney.....

Very proud of me;  I have a depth of knowledge about Indian cuisine I can carry forward into the future thanks to being in Dubai for so many years and the gift of that "Rasoi, New Indian Kitchen"   cookbook from Tim and Sandra 6-7 years ago.