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Breast of duck with vanilla

Serve one breast of duck per person.

Vanille de Tahiti Taken from the book
"La Vanille de Tahiti"
by Jean-Louis Saquet

To order this book
Breast of duck with vanilla


- One breast of duck of about 300g
- Vanila-flavored olive oil
- One big Cythera apple
- One passion fruit
- Salt and pepper


Preheat the oven to 180 degrees. Split the vanilla pod lengthwise. Cut the breast of duck lengthwise, about 2cm deep, in its thickness, and insert one half of vanilla pod, the other half will be placed on the breast. Drizzle with vanilla-flavored olive oil, and sprinkle with salt and pepper. Bake for about 10 minutes. In the meantime, you can finely slice the peeled Cythera apple. Cook those slices in a skillet until slightly browned with a pinch of sugar and a few drops of oil. Keep them in the skillet, even once the cooking time is over. Cut the passion fruit into two parts. When the meat is ready, place the slices of Cythera apple in a plate, place the breast of duck on them, take the half of vanilla pod out of its slit and place it with the other. Eventually, spread the passion fruit on the whole.

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