Skip to main content

Vanilla Duck from the Île de la Réunion #EattheWorld


It's hard to believe that we are inching our way towards the end of 2021. Crazy. Welcome to the November installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge

This month, we are sharing Réunionese recipes, that is to say recipes from Île de la Réunion. Here's the #EattheWorld line-up...

Vanilla Duck from the Île de la Réunion

Vanilla duck is traditionally served with white rice on Réunion Island where the pods add a delicate and subtle taste and aroma. It was delicious!

Ingredients serves 4 to 6

  • 6 duck breasts
  • 3 whole vanilla pods
  • 4 cups red wine
  • 2 onions, peeled and sliced
  • 6 garlic cloves
  • 1/2 cup tomato sauce
  • 1 teaspoon ground turmeric
  • 1 cinnamon stick
  • 2 bay leaves
  • oil
  • salt
  • pepper
  • Also needed: rice for serving


A Day Ahead
Place the duck breasts in a large bowl. Slice the vanilla pods down the center and scrape the seeds out. Place the seeds in with the duck. Pour in the red wine. Nestle the pods in the mixture and refrigerate overnight.

Day of Serving
Remove the duck from the marinade and pat dry. Cut into bite-sized cubes. Reserve the marinade. In a large pan with a tight-fitting lid, heat a glug or two of oil and add in the duck. Sear until each piece is nicely browned on the outside, approximately 1 to 2 minutes per side.

Sprinkle the duck with turmeric and toss to coat. Add in the onions, garlic, and ginger. Then pour in the tomato sauce and all of the marinade. Tuck in the cinnamon stick and bay leaves. Bring to a boil. Then cover and reduce to a simmer. Braise until the duck is tender, approximately 90 minutes.

Remove the lid spoon out the duck. Bring the remaining sauce to a boil and cook until it reaches your desired thickness. Remove the cinnamon stick, bay leaves, and vanilla bean pods. Fold the duck into the sauce. Serve immediately with a side of rice.

Well, that's a wrap for our Île de la Réunion dishes. Stay tuned for the final installment of 2021. 


  1. This sounds amazing. Did you leave the skin on the duck breasts or remove it before cooking?

  2. That looks fascinating, I have it on my list of things to try. I keep ordering vanilla beans and I would love a way to make more than just extract.


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t