Finely chop the onion.

Crush the garlic with the ginger and cloves.
Season with salt and pepper to taste.
Cut the duck into small pieces.

Cooking the duck:

In a large saucepan, heat the oil until very hot.
Add the duck pieces and brown them well. Make sure they are nicely seared to develop rich flavour.
Note: If the duck is too fatty, remove the excess and keep only 2 to 3 tablespoons of oil.

Adding onions and vanilla:

Add the chopped onions to the pot.
When they are golden, add the turmeric, nutmeg, honey, and spices.
Split the vanilla pods lengthwise and scrape out the seeds. Add both the seeds and split pods to the pan.

Cooking the mixture:

Cook everything for 10 minutes, stirring well.

Simmering:

Add 3 to 4 cups of water so the contents are about ¾ full in the pot.
Add salt to taste.
Cover and simmer over medium heat until a smooth sauce forms.

Final Touch:

5 minutes before serving, add two split vanilla pods to intensify the aroma.

Serving Tips:

Serve this duck with spices and Madagascar vanilla with **basmati rice** or **steamed vegetables** for a complete and flavourful meal. Let yourself be transported by the **exotic flavours and delicate aroma** of Madagascar vanilla.

Source: https://www.mavany.com/recette/canard-vanille/