Recipe for Duck Manchonettes with Violet Mustard and Grape Mustard

Serves 6 - Preparation 20 minutes - Cooking time 60 minutes

Ingredients:

12 duck sleeves
14 nectarines
2 tablespoons of double cream
6 tablespoons of butter
2 tablespoons Armagnac
1 tablespoon Violet Mustard with Grape Mustard
5 tablespoons Raspberry Balsamic Vinegar
6 tablespoons caster sugar
2 tablespoons Extra Virgin Olive Oil
salt and pepper
In a frying pan, heat 2 tablespoons of butter with the Extra Virgin Olive Oil. Brown the cufflinks for 3/4 of an hour and season with salt and pepper.

Meanwhile, wash the nectarines, then cut them into four after removing the stone.

Pour the remaining 4 tablespoons of butter into a frying pan, sprinkle with 5 tablespoons of sugar, add the nectarine quarters and caramelise over a very low heat.

Add half the Armagnac, mix and keep warm so that the caramel does not set.

When the muffins are cooked, place them on a dish and remove the fat from the pan.

Pour in the Raspberry Balsamic Vinegar and the remaining sugar.

Stir over a low heat, loosening the juices clinging to the pan. Allow to caramelise slightly.

Add the Violet Mustard with Grape Must, the fresh cream and the remaining Armagnac. Mix, add salt and pepper.

Add the muffins to the pan and, off the heat, stir well so that they soak up the sauce.

Serve with the candied nectarines.

Bon Appétit !

Tags : Absinthe, Cream, Duck, Grape-must, Manchon, Manchonette, Mustard, Obernai, Obernai-shop, Parsley, Pave, Riesling, Salmon, Violet, Walnuts

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Recipe for Duck Manchonettes with Violet Mustard and Grape Mustard

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