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Curried Duck With Vanilla

Curried Duck With Vanilla 4.000

Mette Randem for The Washington Post

Gastronomer May 26, 2010

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.


Servings: 4
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 onion, 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.


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Recipe Source

Adapted from "Where Flavor Was Born," by Andreas Viestad (Chronicle, 2007).

Tested by Dean Felten.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 330


% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 6g 30%

Cholesterol: 120mg 40%

Sodium: 420mg 18%

Total Carbohydrates: 18g 6%

Dietary Fiber: 3g 12%

Sugar: 7g

Protein: 27g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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