Le Canard au tangor et à la Vanille
(Clementine and Vanilla Duck) Recipe
Origin: Reunion Period: Traditional
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Ingredients:
1 duck (about 1kg), cut into small serving pieces
2 clementine oranges, quartered
juice of 4 clementine oranges
4 vanilla pods, split lengthways
2 onions, finely chopped
2 tomatoes, chopped
salt and black pepper, to taste
oil, for frying
Le Canard au tangor et à la Vanille
(Clementine and Vanilla Duck) Preparation:
Method:
Add a little oil to a pan and use to fry the duck pieces until golden brown. Remove the duck with a slotted spoon and set aside. Remove all but 1/2 tbsp of the oil from the pan and use the remaining oil to fry the onions until softened but not coloured (about 6 minutes).
Add two of the vanilla pods and orange quarters to the pan, bring to a simmer and cook for about minutes before adding the tomatoes. Continue cooking, stirring frequently, until the tomatoes begin to break down and release their juice. Stir-in the orange juice, the remaining vanilla pods and 200ml water. Bring to a simmer and cook for 2 minutes before returning the duck pieces to the pan.
Bring to a boil, reduce to a simmer then cover the pan and cook gently over low heat for about 40 minutes, or until the duck is tender and cooked through.
Typically this is served with a green salad dressed with French dressing.
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Other recipes with fowl and fruit as primary ingredients:
Calalu
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