Recipes Spicy duck confit by Brigitte Grondin

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

Spicy duck confit by Brigitte Grondin

rating :

temps de préparation :

20 mn

temps de cuisson :

2 h

Ingredients :

Serves : 6 persons

6 to 8 duck legs
20g ginger, cut into strips
8 onions, cut into large slices
4 garlic cloves
1 vanilla pod, halve
20cl aged rum
4tbsp honey
150g dried grapes
3tbsp oil
1 pinch of cinnamon
1 pinch of nutmeg
Salt, pepper

Method :

Heat the oil in a pan. Simmer the duck legs until golden brown. Discard the oil and stir in the onions, garlic cloves, ginger and vanilla pod.
Mix well and deglaze with the aged rum. Add the honey, cinnamon, nutmeg and season with salt and pepper. Serve at once.

Runweb tip :

Discover all the recipes of Brigitte Grondin in her latest edition “Du Bohneur dans votre assiette” – 4 Epices Editions and Epsilon Edition – Photos Hervé Douris. It can be ordered on www.livranoo.com. Find out more on Brigitte Grondin and the Local Products of Réunion Island (“Produits Pays Réunion”) in the “Gastronomy’s” section.