Onion Vanilla Confit
Onion vanilla confit is a recipe with fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g red onions
- 2 duck breast fillets (300 g each)
- Salt
- freshly ground pepper
- 2 Vanilla Beans
- 1 tbsp brown sugar
- 200 ml duck stock (from a jar)
- 6 sprigs Thyme
Instructions
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1.
Peel the onions and slice them into thin strips. Rinse the duck breasts and pat dry. Season with salt and pepper. Score the skin of each breast with a sharp knife. Heat a pan dry. Brown the duck breasts skin side down for 4-5 minutes. Flip and brown the flesh side for about 3 minutes. Reduce heat and cook the breasts over medium heat for another 10‑12 minutes, turning frequently. Keep covered and warm.
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2.
Pour excess fat from the pan into a pot. Add the onions. Split the vanilla beans lengthwise. Scrape the seeds onto the onions. Chop the pods finely and add them. Sprinkle the onions with sugar, let caramelize briefly, then simmer for 8‑10 minutes. Season with salt and pepper.
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3.
Deglaze the fond from browning the duck breasts with stock. Rinse thyme sprigs and pluck leaves off stems. Stir into the stock. Reduce slightly and season with salt and pepper.
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4.
Slice the duck breasts and plate them with the onions and sauce.
