Curried Duck With Vanilla
Gastronomer
- Course: Main Course
Summary:
When the sweet flavors of vanilla interact with curry powder, both ingredients are transformed. The result is a satisfying interplay of sweetness and spiciness.
If you prefer, chicken legs can be substituted for the duck. The dish also can be made with individual cuts of pork; chops are a good choice.
4 servings
Ingredients:
- 1/2 vanilla bean, halved lengthwise, seeds scraped out and reserved, bean cut into 1/4- to 1/2-inch pieces
- 2 teaspoons mild curry powder
- 1/2 teaspoon salt
- 4 duck legs, trimmed of excess fat (8 to 10 ounces each)
- 2 tablespoons unsalted butter
- 3 medium onions, chopped (4 cups)
- 2 medium tomatoes, chopped (1 cup)
- 4 ounces butternut squash, peeled and cut into 1/2-inch cubes
- 2 to 3 sun-dried tomatoes, finely chopped
- 1 whole clove
Directions:
Combine the vanilla seeds, curry powder and salt in a small bowl. Rub the spice mixture on the duck legs.
Melt the butter in a large, deep skillet or a wide pot over medium heat. Add the duck legs skin side down with the vanilla bean pieces and cook for 15 minutes, turning the legs occasionally. Add the onion; cook for 5 minutes, until it has softened. Add the tomato, squash, sun-dried tomatoes and the clove; cook uncovered for 40 to 50 minutes, until the duck is tender and the sauce is no longer watery. Discard the clove before serving.
Recipe Source:
Adapted from "Where Flavor Was Born," by Andreas Viestad (Chronicle, 2007).
E-mail the Food Section with recipe questions.
(Mette Randem for The Washington Post)
