Trish Deseine

Canard à la vanille

Vanilla duck

Preparation info
  • For

    4-5

    • Difficulty

      Easy

Appears in
Nobody Does it Better: Why French Cooking is still the best in the world
Nobody Does it Better

By Trish Deseine

Published 2007

  • About

The Island of Réunion is famous for its vanilla crops. This is one of their most celebrated dishes and a great way of getting some life out of dried and dusty vanilla pods.

Ingredients

  • 1 duck, cut into pieces
  • 2 onions, chopped
  • 1 carrot, chopped
  • 4

Method

Heat a large, heavy-bottomed casserole dish and brown the duck all over. You won’t need any fat as the duck skin will release its fat as you begin to cook it. Remove the duck pieces and discard any burned or excess fat.

Add the onions and carrot to the casserole dish and cook for a few minutes, stirring frequently. Add the tomatoes, then the duck pieces, vanilla pods and bay leaf. Stir