clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Réunionnais Vanilla Duck Curry With Coconut Rice

The Hirshon Réunionnais Vanilla Duck Curry With Coconut Rice

  • Total Time: 0 hours


Units Scale
  • 4 duck thighs
  • 1/2 vanilla bean, halved lengthwise, seeds scraped out, seeds and bean reserved
  • 2 teaspoons mild curry powder
  • Salt
  • 3 tablespoons butter or palm oil
  • 3 onions, chopped
  • 2 tomatoes, chopped
  • 1 cup diced butternut squash, peeled and seeded
  • 2 to 3 sun-dried tomatoes, finely chopped
  • 1 tablespoon of freshly-ground 4 peppercorn seasoning
  • 1 clove
  • ***
  • For Coconut Rice:
  • 250g Long grain rice
  • 1 whole Coconut
  • 50g Butter
  • 2 tbsp. Oil


  1. Rub the duck with the vanilla seeds, curry powder, ground peppercorns mixture and salt to taste. Cut the vanilla bean in smaller pieces.
  2. Heat the butter in a large, deep skillet or a wide pot over medium heat. Add the duck and vanilla bean and sauté for 15 minutes, turning occasionally. Add the onions and cook for 5 to 10 minutes. Add the rest of the ingredients and cook for 20 minutes, or even longer for falling-apart-tender duck thighs. Serve with coconut rice.
  3. ***
  4. Prepare The Rice:
  5. Split the coconut in half and recover the coconut water.
  6. Grate or finely mix the coconut meat and soak in warm water.
  7. Leave for 20-30 minutes and collect milk by pressing in a cloth. Simmer chopped onions in some butter, salt and pepper and add the raw and unwashed rice.
  8. Allow the rice to absorb the ingredients and add the coconut water + hot coconut milk (the amount of liquid should be one and half times the volume of rice).
  9. Boil, then finish cook in a low oven and cover (until complete evaporation of the liquid and cooking of the rice).
  10. Finish by adding the remaining butter and fluffing with two forks.
  11. You can decorate this dish with some coconut slices. You can also replace the fresh coconut milk with the canned version, if needed.
  12. Enjoy this delicious dish and Bon Appetit Biensure!
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 1012.23 kcal
  • Sugar: 7.74 g
  • Sodium: 1141.14 mg
  • Fat: 64.09 g
  • Saturated Fat: 24.27 g
  • Trans Fat: 0.6 g
  • Carbohydrates: 69.49 g
  • Fiber: 5.68 g
  • Protein: 39.17 g
  • Cholesterol: 216.01 mg

Enjoying this blog, Citizen? Please spread the word, TFD needs your help to increase the numbers of TFD Nation! :)

✮ The Food Dictator ✮
Click here to see our Privacy, Ad and Cookie Policies, Citizen!
Would love your thoughts, please comment.x