Entree: Réunion – Canard à la Vanille (Roast or braised duck in a sweet-savory sauce flavored with vanilla from Réunion)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
1 hr 35 min
Additional
10 min
Total
2 hrs
Ingredients
- 1 whole duck, about 4 lb (1.8 kg)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 medium onions, thinly sliced — about 10 oz (280 g)
- 4 cloves garlic, minced — about 1 oz (30 g)
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) chicken or duck stock
- 1 tbsp (15 g) brown sugar
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp (15 ml) cider vinegar or white wine vinegar
- 2 tbsp (30 ml) heavy cream (optional, for a richer finish)
- 2 tbsp (30 g) chopped fresh parsley for garnish
Instructions
1. Pat the duck dry and season inside and out with salt and pepper. Preheat oven to 350°F (175°C).
2. In a large Dutch oven or ovenproof skillet over medium-high heat, warm the oil. Add the duck, breast-side down, and brown until deeply golden, about 6–8 minutes per side; transfer duck to a plate.
3. Reduce heat to medium, add butter, then sauté the onions until translucent and beginning to caramelize, about 8–10 minutes. Add the garlic and cook 1 minute more.
4. Stir in the vanilla seeds and the scraped pod, brown sugar, thyme and bay leaf. Deglaze with the white wine, scraping up browned bits, and simmer 2–3 minutes to reduce slightly.
5. Return the duck to the pot, add chicken or duck stock and the vinegar. Bring to a simmer, cover, and transfer to the oven. Braise until the duck is tender and cooked through, about 1 to 1½ hours.
6. Remove duck to a cutting board and tent with foil. Strain the braising liquid into a saucepan, discard solids, and simmer until reduced by half, about 8–10 minutes. Stir in cream if using and adjust seasoning with salt and pepper.
7. Carve the duck into portions and spoon the vanilla sauce over the pieces. Garnish with chopped parsley and serve immediately with rice, roasted potatoes, or plantains.
