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coconut rice recipe

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vanilla duck recipe

 

Origin of this Unique Recipe

Vanilla Duck remains one of the favorite dishes in Reunions Island.  It is Eva Hannibal who popularised this recipe by winning a prize a few years ago. Ever since Ms Hannibal pampers guests with this dish and other specialties in the farmhouse she holds.

If the recipe of Ms. Hannibal is unique, there are several versions of the duck with vanilla. Some add honey, others marinate the duck beforehand in a little vanilla liqueur. Yet, each version will have its followers.

Our Recipe

This version of the vanilla duck is closer to the duck curry. There is no honey but there is this addition of vanilla liqueur. But you can adapt this recipe to suit your tastes. The Vanilla duck is usually accompanied by coconut rice and you’ll find this recipe too here.

Ingredients:

For Vanilla Duck:

Duck Legs

5 cl Vanilla liquor

2 vanilla pods

150g Onions

100 gr Carrots

80g Flour               

100 g Tomato

Salt, pepper to your taste

For Coconut Rice:

Long grain rice 250 gr

1 piece of whole Coconut

50g Butter

2 tbsp. Oil

Preparation:

Prepare The Duck

Remove bones and remove the skin from duck legs, mince. Marinate duck with oil, liquor, seasoning and half of the vanilla beans (obtained by splitting into two pods and drawing the inside).

Prepare the Curry

Skin the duck thighs, mince, fry and allow to simmer with a Vanilla alcohol. When you notice it is starting to roast (browning lightly) add the tomato, the empty vanilla pods and add 0.5 liter of cold water and allow to cook for about 1 hour over low heat.

Final Step

When the sauce has reduced jump over high heat and deglaze with vanilla rum or the liquor itself. Add some more water, let reduce, add the other half of vanilla seeds and reduce again.

NB: there are many variations of duck with vanilla; it can simply be a roast or a stew but in my opinion, in any case, it should be a duck curry in which we add a little vanilla.

Prepare The Rice

Split the coconut in half and recover the coconut water.

Grate or finely mix the nuts and soak in warm water.

Leave for 20-30 minutes and collect milk by pressing in a cloth. Simmer chopped onions in some butter, salt and pepper and add the raw and unwashed rice.

Allow the rice to absorb the ingredients and add the coconut water + hot coconut milk (the amount of liquid should be one and half times the volume of rice).

Boil, then finish cook in a low oven and cover (until complete evaporation of the liquid and cooking of the rice).

Finish by adding the remaining butter and picking with two forks.

NB: You can decorate this dish with some coconut slices, taken with a frugal (see photo). You can still replace the coconut milk with the canned one.

Enjoy this delicious dish and Bon Appetit Biensure!

Origin of this Unique Recipe

Vanilla Duck remains one of the favorite dishes in Reunions Island.  It is Eva Hannibal who popularised this recipe by winning a prize a few years ago. Ever since Ms Hannibal pampers guests with this dish and other specialties in the farmhouse she holds.

If the recipe of Ms. Hannibal is unique, there are several versions of the duck with vanilla. Some add honey, others marinate the duck beforehand in a little vanilla liqueur. Yet, each version will have its followers.

Our Recipe

This version of the vanilla duck is closer to the duck curry. There is no honey but there is this addition of vanilla liqueur. But you can adapt this recipe to suit your tastes. The Vanilla duck is usually accompanied by coconut rice and you’ll find this recipe too here.

Ingredients:

For Vanilla Duck:

Duck Legs

5 cl Vanilla liquor

2 vanilla pods

150g Onions

100 gr Carrots

80g Flour               

100 g Tomato

Salt, pepper to your taste

For Coconut Rice:

Long grain rice 250 gr

1 piece of whole Coconut

50g Butter

2 tbsp. Oil

Preparation:

Prepare The Duck

Remove bones and remove the skin from duck legs, mince. Marinate duck with oil, liquor, seasoning and half of the vanilla beans (obtained by splitting into two pods and drawing the inside).

Prepare the Curry

Skin the duck thighs, mince, fry and allow to simmer with a Vanilla alcohol. When you notice it is starting to roast (browning lightly) add the tomato, the empty vanilla pods and add 0.5 liter of cold water and allow to cook for about 1 hour over low heat.

 

Final Step

When the sauce has reduced jump over high heat and deglaze with vanilla rum or the liquor itself. Add some more water, let reduce, add the other half of vanilla seeds and reduce again.

NB: there are many variations of duck with vanilla; it can simply be a roast or a stew but in my opinion, in any case, it should be a duck curry in which we add a little vanilla.

Prepare The Rice

Split the coconut in half and recover the coconut water.

Grate or finely mix the nuts and soak in warm water.

Leave for 20-30 minutes and collect milk by pressing in a cloth. Simmer chopped onions in some butter, salt and pepper and add the raw and unwashed rice.

Allow the rice to absorb the ingredients and add the coconut water + hot coconut milk (the amount of liquid should be one and half times the volume of rice).

Boil, then finish cook in a low oven and cover (until complete evaporation of the liquid and cooking of the rice).

Finish by adding the remaining butter and picking with two forks.

NB: You can decorate this dish with some coconut slices, taken with a frugal (see photo). You can still replace the coconut milk with the canned one.

Enjoy this delicious dish and Bon Appetit Biensure!