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Meat, Africa and overseas

Vanilla rum duck with rice

Vanilla rum duck with rice is a Reunion Island braise of duck legs, flavored with vanilla and deglazed with dark rum, served over white rice. It serves 4, takes about 1 hour 25 minutes, ranks as medium difficulty, and costs around €4.30 per serving. The key is splitting the vanilla bean and scraping the seeds straight into the sauce, plus a slow simmer that keeps the meat tender.

Tonight, let's treat ourselves to a Reunion Island style vanilla duck with rum, served with rice.

Vanilla rum duck with rice
Total time
1 h 25
Difficulty
Medium
Cost per person
€4.30
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

The sauce is what makes this dish, dark brown, lightly sweetened by vanilla, and rounded out by rum that's had time to cook off. The duck skin, browned well before braising, stays crisp at the table while the meat turns tender underneath after the long simmer. White rice is there to soak up every spoonful of sauce, it's almost the whole point of the plate.

This is a Sunday recipe, or one for a day when you have time on your hands, not a rushed weeknight dinner. It works well for a dinner with other adults or a simple celebration meal, since vanilla and rum give it a flavor that's different from everyday cooking. Kids can try it, but the dish keeps a grown up character overall.

The ingredients

4 people

Butcher

  • Duck legs 4

Pantry

  • Vanilla bean 1
  • Dark rum 4 cl
  • Chicken stockoften in the pantry 30 cl
  • Riceoften in the pantry 280 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Garlic 2 cloves
  • Tomatoes 2
  • Thyme 2 sprigs

The step by step recipe

  1. Prick the duck skin and brown the legs skin side down in a Dutch oven with no added fat. 12 min

    Duck renders plenty of fat on its own, you won't need any oil.

  2. Remove the duck legs, keep only two tablespoons of fat in the pot, and sauté the onions and garlic in it. 6 min

    Save the rest of the fat for sautéed potatoes, it's a real treasure.

  3. Add the chopped tomatoes, thyme, split vanilla bean, deglaze with the rum, then pour in the stock.

    Move the bottle away from the heat before pouring the rum, and let the alcohol cook off.

  4. Return the duck to the pot and simmer covered over low heat until the meat is tender. 50 min

    Baste the legs with sauce every fifteen minutes so they don't dry out.

  5. Cook the rice in salted water and serve the duck with the vanilla sauce. 11 min

    Skim the fat off the sauce with a spoon before serving, it will be silkier.

Our tips to get it right

  • Pick a vanilla bean that feels plump and slightly sticky, it will flavor the sauce far more than a dry, brittle one.
  • Let the duck brown undisturbed, skin side down, without moving it, that's what keeps it from sticking and builds flavor in the sauce.
  • If the sauce looks too thin at the end of cooking, uncover the pot for the last ten minutes so it can reduce.

The variations

  • Swap the duck legs for bone in chicken thighs for a lighter braise that cooks a bit faster.
  • For an alcohol free version, deglaze with orange juice instead of rum, the flavor shifts but the sauce stays fragrant.
  • For kids, serve just the rice with a little strained sauce and no chunks, skipping the crisp duck skin.

What to serve it with

  • White rice, already part of the recipe
  • Steamed green beans or peas
  • A chilled tropical fruit juice

Storage

The duck keeps for 2 to 3 days in the fridge in a sealed container, meat and sauce together. It freezes well for up to 2 months, thaw it in the fridge and reheat gently on the stovetop. Keep the rice separate, it tastes best cooked fresh right before serving.

Questions about this dish

Can you use vanilla extract instead of a vanilla bean?

Yes, though the flavor will be less rounded. Use about half a teaspoon of pure vanilla extract stirred in near the end of cooking, instead of the bean.

Can you make this dish ahead of time?

Yes, it's actually better that way. The braise tastes even better reheated the next day, once the sauce has had time to soak into the meat.

Do you need to flambé the rum?

No, that's not necessary. Just let the alcohol cook off over low heat for a few minutes after deglazing, no flambéing required.

Can you use frozen duck legs?

Yes, as long as you thaw them fully in the fridge before cooking. The skin won't brown as well if the meat is still damp, so pat it dry thoroughly first.

How long does it take to make a vanilla rum duck with rice?

Count 1 h 25 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a vanilla rum duck with rice?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a vanilla rum duck with rice cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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