Duck with Vanilla
By Gartnercecile
Rate this recipe
3/5
(10 Votes)
Ingredients
- (for 4 people):
- 2 beautiful duck breasts
- 1 large onion
- 2 vanilla bean split and scraped
- 1 teaspoon tomato paste
- 1 rounded teaspoon sugar
- 1 tablespoon flour
- 2 tablespoons white rum
- salt
Details
Servings 4
Level of difficulty Easy
Cost Average budget
Preparation
Step 1
Preparation: In a heavy saucepan, brown the duck breasts skin side first without fat. Discard the fat rendered from the meat. Add chopped onion and let it melt.
Step 2
Add vanilla, sugar, rum and flambé. Mix in flour, tomato paste, a small glass of water and salt.
Mix well and just before boiling add back your duck breasts (to add a little more flavor while cooking). Serve immediately with white rice.
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Chef Tips and Tricks
VIDEO: Duck Breast Pastry Pockets
Who will you make these elegant duck pastry pockets for?
Ingredients
- 1 whole duck breast
- 1 sheet puff pastry
- 3-4 slices ham
- 3-4 tbsp raspberry jam
- 3- 4 slices Muenster cheese
Method
- Fry the duck breast in a pan until medium rare (or your preference) and browned on the outside.
- Roll out a sheet of puff pastry, and layer the ham slices in the middle.
- Spread the raspberry jam over the ham slices, and follow with the Muenster cheese, and the duck breast.
- Moisten the sides of the pastry with water, then fold to enclose the duck.
- Brush the pastry with the egg yolk, then score lightly with a knife.
- Bake for 10 minutes at 464°F (until the cheese is melted and the pastry is golden brown)
- Serve, and enjoy!
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