Duck Drumsticks with Violet Grape Must Mustard Recipe

Violet grape must mustard is one of the most original and seductive creations of Alsatian mustard-making. Its deep purple colour, its mild and slightly sweet grape flavour, its unctuous texture make it an extraordinary mustard - halfway between a condiment and a fruit preserve. Combined with duck, caramelised nectarines in armagnac and the tartness of raspberry balsamic, it produces a sauce of rare aromatic complexity. A festive or Sunday dish, elegant and generous, ready in 1h20.

Violet grape must mustard - an exceptional condiment

Violet grape must mustard owes its name to its characteristic colour - a deep, intense purple, obtained by incorporating grape must into the preparation. The must - unfermented grape juice, naturally sweet and fruity - replaces part of the traditional vinegar, giving this mustard an incomparable softness and roundness. Made in Alsace, it evokes harvest time and autumn flavours. In cooking, it brings colour, sweetness and fruity complexity to meat, duck or game sauces.

Serving suggestion

Made in France

Alsace wine

Riesling from Alsace Tradition 75 cl

€14.90

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Made in France

Alsace wine

Pinot Noir Alsace Tradition 75 cl

€16.50

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Made in France

Alsace wine

Muscat Alsace Selection 75 cl

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Ingredients for 6 people

Preparation : 20 min - Cooking : 60 min

• 12 duck drumsticks
• 14 nectarines
• 2 tablespoons thick crème fraîche
• 6 tablespoons butter
• 2 tablespoons armagnac
• 1 tablespoon violet grape must mustard
• 5 tablespoons raspberry balsamic vinegar
• 6 tablespoons caster sugar
• 2 tablespoons extra virgin olive oil
• Salt, pepper

Method

The duck drumsticks

1. Heat 2 tablespoons of butter with the olive oil in a wide sauté pan over medium-high heat. When the butter is foaming and beginning to colour, add the duck drumsticks.
2. Brown on all sides over medium heat for 45 minutes, turning regularly. The skin must be golden and crispy. Season with salt and pepper at the end. Set the drumsticks aside on a plate and drain the fat from the pan.

Caramelised nectarines in armagnac

1. Wash the nectarines. Quarter them after removing the stones.
2. In a frying pan over low heat, melt the remaining 4 tablespoons of butter. Sprinkle with 5 tablespoons of sugar and leave to caramelise gently until golden and fragrant.
3. Add the nectarine quarters and confit over very low heat, turning gently. Add half the armagnac, stir and keep warm over minimum heat.

The violet mustard sauce

1. In the still-hot degreased pan, pour the raspberry balsamic vinegar and the remaining tablespoon of sugar. Stir over low heat, scraping up the caramelised cooking residues from the base - this is the aromatic heart of the sauce. Leave to caramelise slightly.
2. Add the violet grape must mustard, thick crème fraîche and the remaining armagnac. Mix well. Season with salt and pepper.
3. Return the duck drumsticks to the pan. Remove from the heat and stir gently to coat them thoroughly in the sauce.

Arrange the drumsticks on a warm serving dish, spoon the sauce over and surround with the armagnac-caramelised nectarines. Serve immediately. Enjoy!

Tips and variations

• Violet mustard off the heat : like all quality mustards, violet grape must mustard cannot withstand prolonged heat, which destroys its aromas and beautiful purple colour. Always add it at the end, off the heat or over very low heat.
• The nectarines : choose ripe but still firm nectarines. Out of season, replace with well-drained tinned peaches or fresh apricots.
• The armagnac : can be replaced with cognac, calvados or even Alsatian pinot gris for a more regional version.
• Cooking time : 45 minutes may seem long but it is necessary for the skin to be perfectly crispy and the flesh to be confit and tender. Resist covering the pan.
• Wine pairing : an Alsatian pinot gris vendanges tardives or gewurztraminer - their natural sweetness echoes the softness of the violet mustard and the caramelised nectarines.

Find our violet grape must mustard and all our Alsatian specialities on decoalsace.fr - delivery across Europe.