The Drop That Makes The Difference

Curried Duck With Vanilla

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Ingredients

1/2 vanilla bean, halved lengthwise, seeds scraped out and reserved, bean cut into 1/4-to1/2 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 onions, chopped (4cups)
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

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.