David's Recipe for Duck in Vanilla Sauce
Many of my recipes, of course, are based on someone else's. In the case of this duck in vanilla sauce, you can easily compare my version with the original, if you read French. Even if you feel no great need to compare the two versions, you'll find a lot of interesting vanilla lore and Réunionais atmosphere on the author's site.
Main Course, Réunionais
- 2 ducks, well cleaned and cut into pieces
- 6 carrots, diced very fine
- 6 onions, diced very fine
- A small handful of flour
- 6 ripe tomatoes, diced
- 1 quart boiling water
- 4 vanilla beans, sliced into pieces about 1/2 inch long
- Pinch of salt
- Pinch of freshly ground white pepper
- Prick the skin of the ducks.
- Brown the duck pieces on both sides over high heat, pouring off the rendered fat every once in a while. Reserve the fat for another recipe. Reserve the duck.
- In the little bit of duck fat stuck to the bottom of the pan, saute the carrots and the onions until the onions are translucent.
- Mix the flour well into the carrots and onions.
- Add the tomatoes, lower the flame, and cook for 20 minutes, stirring occasionally.
- Gradually mix in the boiling water.
- Mix in the vanilla beans, salt, and pepper. Simmer for another 20 minutes.
- Return the ducks to the sauce and simmer for 20 minutes.
- I can't imagine that it's very traditional, but I serve this with rice, with the sauce served over both the duck and the rice, and more in a sauce boat. In fact, I serve almost everything with rice and a sauce.