Steps
- Scrape the seeds from 3 vanilla beans. Combine with 2kg of bone-in duck pieces, 150g of quartered button mushrooms, 1 liter of red wine, and 1 tablespoon of vegetable oil.
- Season with salt and pepper, cover, and refrigerate overnight.
- Heat a little marinade in a heavy pot over high heat. Brown the drained duck in batches, then add 6 chopped onions and cook until golden.
- Stir in 6 crushed garlic cloves and 10g of peeled crushed ginger, then 6 diced tomatoes. Cook for 2-3 minutes.
- Add the remaining marinade, mushrooms, and 1 teaspoon of turmeric. Simmer over low heat for 1 hour, until the duck is tender, reaches 165°F / 74°C, and the sauce thickens.