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Friday 9 january 2009
13:58
Find in our guide
Main course / Meat
to read : culinary lexicon
Andouillette Sausage with tomato
Banana Flowers Curry
Beef Curry
Beef curry with carrots and potatoes
Beef curry with christophines
Beef curry with ginger and onions
Chicken Curry
Chicken dip in a litchi-flavoured sauce by Brigitte Grondin
Chicken in coconut milk
Chicken Massalé
Chicken with a vanilla sauce
Chicken with green peas
Chicken with zest of combava
Creole Beef Steak
Creole Roasted Pork
Duck Stew
Goat “massalé”
Guinea Fowl with zest of combava
Jackfruit curry with smoked pork
Pork Curry
Pork Curry with Christophines
Pork curry with palm tree heart
Pork Curry with Potatoes
Pork legs curry
Pork skewers
Pot-au-feu à la créole by Brigitte Grondin
Sausage tossed in a tomato Sauce
Smoked pork tossed in a spicy tomato sauce
Smoked Pork with potatoes
Spicy duck confit by Brigitte Grondin
Tagliatelles served with char siu by Brigitte Grondin
Tangor and Vanilla Duck
Vanilla Duck
Vanilla Duck
rating :
Ingredients :
(for 4 personnes)-1 duck
-2 vanilla pods
-2 tsp vanilla extract
-3 tomatoes
-2 onions
-1 carrot
-1 bouquet garni (bunch of mixed herbs)
-Sugar, salt, pepper and oil
Method :
Cut the duck into pieces and it season with salt and pepper. Heat the oil in a saucepan, add the meat and simmer until golden brown. Pour away any excess oil from the saucepan.Next, chop the onions, peel the carrot and cut it into small pieces.
Then, split the vanilla pods in half, lengthways.
Put all the ingredients in the saucepan and simmer for approximately 5 minutes.
Add some water, cover with a lid and cook over a low heat for 40 minutes.
