I didn't have almond extract and couldn't get my head around the idea of bay leaf, but the good news is that I've now discovered the delights of vanilla beans.
I remember the aroma, tenderness and richness of the duck and my delight at the quenelles of gently poached meringue sitting atop a vanillabean custard.
The bean's sweet, creamy flavor and velvety after - tones pair perfectly with your cooking and baking applications while the use of the actual vanilla seeds adds a gourmet visual delight to such dishes as ice cream, custards and crème brûlées.