Serves: 4

Preparation time: 15 minutes Cooking time: 1 1/2 hours 

• 4 whole duck legs (about 9 oz / 250 g each) 
• 1 large yellow onion, thinly sliced into half-moons 
• 3 cloves garlic, sliced 
• 1-oz / 30-g piece fresh ginger, peeled and grated 
• 1 bird’s eye chile, minced, plus extra to taste 
• 1 teaspoon ground turmeric 
• 2 large tomatoes, diced, or 1/2 cup (2 3/4 oz / 75 g) tomato paste (purée) 
• 1 teaspoon granulated sugar (optional) 
• 1 Food of Gods Andapa Vanilla Bean, halved lengthwise and seeds scraped out and reserved 
• 2 sprigs thyme 
• salt and Food of Gods Muziris Black Pepper for seasoning

To serve 

• medium-grain rice (see page 479) 
• salad 
• hot sauce (such as Piri Piri Sauce, page 160) 

1. Remove any excess fat from the duck legs and trim off any excess skin. Pat the legs dry with paper towels and season generously with salt and black pepper. 
2. Arrange the duck legs in a single layer in a heavy pot and sear over medium-high heat for 8–10 minutes on each side until golden and crispy. Transfer the legs to a plate and set aside. Reserve 2 tablespoons of the fat for the next step and set aside the remaining for another dish. 
3. Reduce the heat to medium, add the sliced onion, and sauté for 5 minutes, or until translucent. Add the garlic, ginger, and chile and cook for 2–3 minutes, until fragrant. 
4. Stir in the turmeric, diced tomatoes or tomato paste (purée), sugar, if using, and black pepper to taste, then cook for 5–7 minutes, until the tomatoes soften and begin to break down. Season well with salt. 
5. Add the vanilla pod to the pot, along with the thyme sprigs and stir well. Taste to adjust the seasonings, then return the seared duck legs to the pot and add enough water to just cover the meat. Bring to a gentle simmer, cover with a lid, and cook over low heat for 1–1 1/2 hours, until the duck is tender and cooked through. Check periodically, adding more water, a little at a time, as needed. 
6. Add the scraped vanilla seeds and simmer for 10–15 minutes to thicken the sauce. Taste and adjust the salt if needed. Turn off the heat, cover, and let it rest for 15 minutes before serving. 
7. For a richer flavour and easier fat removal, chill the duck and sauce in the pan overnight, then remove the solidified fat and gently reheat over low heat. 
8. Arrange the legs in a deep platter and spoon the rich sauce over them. Serve hot with rice, salad, and a side of hot sauce.