À propos de la recette
Redefine vanilla cooking differently with Blue Vanilla!
1.5 kg duck (whole) cut into large cubes (3x3)
1 small glass of amber rum + 1 tbsp of honey
2 blue vanilla pods from La Reunion (Blue or Bourbon vanilla)
3 red onions
1 tsp turmeric
1 good pinch of ground cloves
1 inch fresh ginger
3 ginger leaves
A bouquet of Coriander or Chardon Beni
5 garlic cloves
3 good sprigs of thyme
Black and pink pepper
Mix the rum, honey, vanilla seeds (keep the pods apart), pepper and sprinkle the pieces of duck. Refrigerate for at least an hour (ideally 6 hours).
Chop the onions and reserve. Cut the flesh of the tomatoes into brunoise (small dice) and set aside.
Crush together half of the vanilla pods chopped, the ginger into pieces with the ginger and coriander leaves, the garlic cloves, ½ a teaspoon of salt and the pepper and set aside.
In a heavy-bottomed pot, brown the drained duck pieces (save the marinade!) in their own fat, then quickly remove the fat from the pot without cleaning it. Add the onions and stir well. Let simmer for 5 minutes.
Add the garlic-ginger mixture, coriander, cloves and turmeric. Drizzle with the marinade, then finally, add the tomatoes and the other half of vanilla pods delicately sliced. Let simmer for at least 45 minutes. The sauce should be short, smooth and brown.
Serve with "grains" or root vegetables cooked Creole style (lentils, beans, Cape peas, tannia, dasheen...)