Ingredients
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
Instructions
- Rub the duck with the vanilla seeds, curry powder, ground peppercorns mixture and salt to taste. Cut the vanilla bean in smaller pieces.
- 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.
- ***
- Prepare The Rice:
- Split the coconut in half and recover the coconut water.
- Grate or finely mix the coconut meat and soak in warm water.
- 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.
- 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).
- Boil, then finish cook in a low oven and cover (until complete evaporation of the liquid and cooking of the rice).
- Finish by adding the remaining butter and fluffing with two forks.
- You can decorate this dish with some coconut slices. You can also replace the fresh coconut milk with the canned version, if needed.
- Enjoy this delicious dish and Bon Appetit Biensure!
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- 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
