This recipe is one I've combined out of a couple of different Goan recipes using Vineet Bhatia as my guide. I've done many times but usually with fish. This time with duck breast and it was delicious.
The duck held it's own with this gorgeous spicy paste which contains a huge array of ingredients but comes together beautifully (the ingredient list includes black cardamon, kashmiri chilli, black pepper, cumin, coriander, cloves, garlic, ginger, tomato ketchup (yes), vinegar, star anise......
The panna cotta is made with coconut milk infused with lemon grass, kaffir lime leaf, kashmiri chilli, ginger, garlic, curry leaves and salt. It creates a lovely subtle coconut sauce when you take each bite. The panna cotta should be just set, not too firm and this dish MUST be served on a room temperature (not heated) plate otherwise the panna cotta will melt before it's ready to eat.
Lentil salad is a fresh lively accompaniment. The lentils are soaked overnight and served raw. I've used green lentils this time as that is what I can get here. I've usually used red in the past, either way it makes very little difference to the taste. Shaved fennel and green peas worked well dressed simply with lemon juice.
The addition of a rhubarb chutney added a hint of sweet sour that worked particularly well with the duck, not necessary with fish. Coriander is a good finishing touch but absolutely not available this time of year here (or any time of year in honesty). I plan to grow my own when things warm up a bit.
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