Chasseur d'Épices Philippe de Vienne

Creole Spices

 Duck with pineapple and rum

Ingredients

  • 1 duck
  • 1 lime, halved
  • 1½ tbsp Creole Spices, ground
  • sel au goût
  • 1 cup chicken stock
  • 2 tbsp brown sugar
  • 1 small pineapple, peeled and cubed
  • 1 tbsp West Indian hot sauce
  • ⅓ cup brown rum
  • ¼ cup parsley, chopped

Preparation

  1. Remove the excess fat from the duck. Rub thoroughly with a lime wedge. Leave the lime halves in the cavity of the duck, then season with the spices and salt.
  2. Heat a heavy pot on medium heat and brown the duck on all sides (8–10 minutes).
  3. Discard the fat rendered by the duck. Add the chicken stock, sugar, pineapple, hot sauce and one tablespoon of the rum.
  4. Bring to a boil. Cover tightly and let simmer on low heat (approximately 1¼ hours).
  5. Once the duck is cooked, flambé with the remaining rum. Carve the duck. Garnish with parsley and smother in sauce
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 Grilled Creole pork chops

Ingredients

  • 4 pork chops
  • ¼ cup Creole marinade

Preparation

  1. Marinate the chops for 6 to 12 hours in the refrigerator.
  2. Grill slowly until cooked and serve immediately.
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 Creole oxtail

Ingredients

  • 4½ lbs oxtail
  • 3 tbsp olive oil
  • 1 tbsp sugar
  • 2 tbsp Creole Spices, ground
  • 2 garlic cloves, chopped
  • 1 tbsp ginger, grated
  • 2 tsp black pepper, ground
  • West Indian hot pepper (habanero), to taste
  • 1 bunch of green onions, chopped
  • ½ cup fresh coriander, chopped
  • 5 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 8 cups seasonal vegetables, cleaned and cubed

Preparation

For this dish, you should choose vegetables that remain firm once cooked. Depending on the season, carrots, eggplant, plantains, water chestnuts, small onions, or sweet peppers can be used. This dish is even better when reheated.

  1. Place the oxtail in a large pot and cover with cold water. Bring to a boil and let cook 30 minutes.
  2. Drain and rinse the meat in cold water. Pat dry with paper towels.
  3. Heat a large, heavy pan. Pour in the oil and sugar. As soon as the sugar has caramelized and is dark-brown in colour, add the meat and spices and brown for 5–10 minutes.
  4. Add the garlic, ginger, black pepper, West Indian pepper and coriander. Cook for a few more minutes.
  5. Add tomato paste, Worcestershire sauce and enough water to cover the meat.
  6. Bring to a boil and then reduce heat, cover, and simmer until meat is tender (approximately 2½ hours). Add water as needed during cooking.
  7. Add vegetables of your choice, mix well and cover. Continue cooking until the vegetables are cooked to your liking.
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