Reunion Island

Tangor and Vanilla Duck

rating :

Ingredients :

(for 4 personnes)
- 1kg duck
- 4 tangor oranges
- 4 vanilla pods
- 2 onions
- 2 tomatoes
- Salt and pepper

Method :

Heat a non-stick frying pan and cook the duck, cut into pieces, until golden brown.
Remove the duck from the pan and pour away some of the fat.
Using the same frying pan, add half tablespoon of oil, sauté the finely snip onions until tender.
Then, add the 2 vanilla pods, split in halves lengthways and the pieces of the oranges, cut into quarters, to the pan.
Simmer for a few minutes and then, add the tomatoes, cut into small chunks. Stir until the tomatoes are cooked through.
Next, add the juice of the three oranges and the rest of the vanilla pods, split in half.
Add a small glass of water.
Simmer for a few minutes and as soon as it starts to boil, add the pieces of the duck.
Cover with a lid and cook on a low heat for a further forty minutes. The sauce should thicken.
Serve with a green salad and a homemade French dressing (lime juice, lime pulp, garlic, “kaloupilé” leaves, 1 chili and oil).
To make the French dressing, you have to crush the condiments together with the lime pulp, lime juice, oil and season with salt.

*Please note that the “tangor” is a citrus fruit hybrid of the mandarin orange (tangerine) and the sweet orange. Besides, it is very juicy and sweet.