Blog

INGREDIENTS

• 2 Magrets of duck
• 1 onion
• 1/2 teaspoon vanilla powder (or 1 clove split and scraped)
• 1 teaspoon of tomato paste
• 1 teaspoon of sugar
• 1 level tablespoon of flour
• Salt

INSTRUCTIONS

1. In a heavy-bottomed saucepan, fry the duck breast first without fat.
2. Discard the fat rendered by the meat. Add the chopped onion and let melt.
3. Add vanilla, sugar, rum and flambé.
4. Singer with flour, tomato paste, a small glass of water and salt.
5. Mix well and let it just boil again for rare breasts (a bit more depending on the cooking tastes).
6. Serve immediately with white rice to Creole.