I have to ask my MIL how she made the plum mousse, because it made the duck dish taste sooo good! It's sweet, sour and of course plumy in taste. It has the consistency of marmalade but coarser, it still has some small pieces of plum goodness...
The magic plum mousse from my MIL ;-)
I chose Kartofellpuffer (German potato cakes) as the accompaniment to the dish - well, it's actually because I had a small packet of ready-made Kartofellpuffer in my fridge that had to be used ;-). The Germans don't usually eat Kartofellpuffer with duck, they normally eat it as snack as it is, with smoked salmon, apple mousse or with icing sugar. But since I still cannot really imagine eating potatoes with sugar, or something sweet, I like to have it as an accompaniment to savoury dishes. So here you go...Duck with Kartofellpuffer...!
- 2 duck thighs
- 4 tbs plum mousse (you can use plum marmalade)
- 150 ml apple juice
- 250 ml white wine
- 10-15 green grapes
- 1.5 tbs Maggi/Knorr chicken stock
- Rub the duck with plum mousse, maggi stock and pepper.
- Add the apple juice, white wine and grapes
- Bake in the oven for 2 hours at 180 degrees.
- To make the sauce: After 2 hours, Remove the duck to a platter. Pour the remaining duck liquid into a saucepan. Add 1 tbs of flour (mixed with a bit of water) to thicken the sauce. Add salt/pepper/sugar to taste - normally you don't need to add anything anymore.
Serve the duck with potato cakes (or any other carbs of your choice), the fruit sauce and green grapes.