Duck has a delicate flavour that is enhanced with a good red wine and Chef Anand uses a Margaux. “It’s a mature, dry wine with a good body and intricate flavours that complement the duck,” he says. But if you want to substitute an Indian wine, he recommends Sula’s Sartori which is also a Merlot. The wine should be added after the meat is seared. “The wine acts as a tenderizer and combines with the pan juices to take the taste sensation to an entirely different level by enhancing the flavours of both the sauce and the duck breasts.”

DUCK BREAST WITH BLACK OLIVE RISOTTO AND QUAIL EGG
Serves 4

Duck Breasts
800 gm de-boned duck breast
150 ml red wine
175 ml duck stock
100 gm butter
2 tablespoons vegetable oil
50 gm sugar
Salt to taste

Method
Heat oil in a heavy-bottom pan over high heat. Sear the seasoned duck breast, first the skin side down and then the other side. Then “deglaze” the pan by adding half the red wine and mixing with the juices from the meat. Next add the stock. Remove the duck from the pan after two to three minutes. Add the rest of the wine. Leave the pan on the flame to reduce the stock and wine sauce. Add seasoning and sugar. Strain through a fine sieve and return to the flame. Add chunks of butter and stir. Keep aside.

Spoon the risotto in the centre of four plates. Place two duck breasts on each plate and spoon sauce over them. Garnish with the cherry tomatoes, basil oil, fried quail egg, and a sprig of thyme.

For risotto
250 gm Arborio (Risotto) rice
60 ml olive oil
50 gm chopped onions
20 gm chopped garlic
15 gm chopped parsley
80 gm diced black olives
100 gm butter
50 ml white wine
920 ml vegetable stock
Salt to taste
100 gm Parmesan cheese

For garnish
100 gm cherry tomatoes, cut into quarters, lightly sautéed in olive oil
4 quail eggs (fried sunny side up)
4 fresh thyme sprigs
20 ml basil oil (to prepare basil oil, warm the olive oil, add the basil leaves, blend. Let the oil rest for some time and then strain.)

For the risotto:
Heat another pan. Add the olive oil and then sauté garlic and onion. Add the risotto rice, deglaze with the white wine and then add the vegetable stock. Cook till the rice is al dente. Add the chopped parsley, olives, butter and Parmesan cheese.