{"id":119,"date":"2013-06-26T18:51:57","date_gmt":"2013-06-26T17:51:57","guid":{"rendered":"http:\/\/cuisine.wbruder.eu\/?p=119"},"modified":"2021-05-04T18:38:56","modified_gmt":"2021-05-04T16:38:56","slug":"magret-de-canard","status":"publish","type":"post","link":"https:\/\/cuisine.william-bruder.fr\/?p=119","title":{"rendered":"Magret de canard"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignright size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/cuisine.william-bruder.fr\/wp-content\/uploads\/2021\/03\/magret-canard.jpeg\" alt=\"\" width=\"224\" height=\"151\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Ingr\u00e9dients (pour 2 pers)<\/span> :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 magret de canard de 400 g environ<\/li><li>2 pruneaux d\u00e9noyaut\u00e9s<\/li><li>2 figues s\u00e8ches<\/li><li>2 abricots secs<\/li><li>2 dattes<\/li><li>2 c \u00e0 s de graines de s\u00e9same pr\u00e9alablement torr\u00e9fi\u00e9es<\/li><li>20 g de beurre<\/li><li>100 g de sucre semoule<\/li><li>2 c \u00e0 s de miel<\/li><li>2 c \u00e0 s de vinaigre balsamique<\/li><li>2 c \u00e0 s de sauce soja<\/li><li>Fleur de sel et poivre du moulin<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Recette<\/span> :<br>Pr\u00e9parer la garniture&nbsp;: faire bouillir 100 g d&rsquo;eau avec 100 g de sucre semoule dans une casserole. L&rsquo;\u00e9bullition obtenue, ajouter et immerger 2 pruneaux d\u00e9noyaut\u00e9s, 2 figues s\u00e8ches, 2 dattes, 2 abricots secs, et retirer la casserole de la plaque de cuisson. Laisser ces fruits se r\u00e9hydrater dans ce sirop un minimum de 30 minutes \u00e0 temp\u00e9rature ambiante, sachant qu&rsquo;il est possible de r\u00e9aliser cette pr\u00e9paration 12h00 \u00e0 l&rsquo;avance.<br>Pr\u00e9chauffer le four \u00e0 180\u00b0C en position ventil\u00e9e si possible.<br>Pr\u00e9parer une marinade&nbsp;: m\u00e9langer 2 cuill\u00e8res \u00e0 soupe de miel avec 2 cuill\u00e8res \u00e0 soupe de vinaigre balsamique et 2 cuill\u00e8res \u00e0 soupe de sauce soja.<br>D\u00e9graisser partiellement 1 magret de canard si n\u00e9cessaire, le quadriller soigneusement c\u00f4t\u00e9 peau, l&rsquo;assaisonner de fleur de sel et de poivre du moulin.<br>Chauffer 1 po\u00eale anti-adh\u00e9sive (pouvant aller au four), saisir le magret c\u00f4t\u00e9 peau, le colorer pendant 2 minutes, puis \u00e0 peine 1 minute c\u00f4t\u00e9 chair. D\u00e9graisser la po\u00eale, la d\u00e9glacer avec la marinade, amener \u00e0 \u00e9bullition, la glisser dans le four pr\u00e9chauff\u00e9, et cuire le magret 8 minutes \u00e0 180\u00b0C pour une cuisson ros\u00e9e. La cuisson termin\u00e9e, paner le magret c\u00f4t\u00e9 peau de graines de s\u00e9same torr\u00e9fi\u00e9es, le r\u00e9server sur une grille et le maintenir chaud en le gardant dans le four.<br>Ajouter 2 \u00e0 3 cuill\u00e8res \u00e0 soupe d&rsquo;eau dans la po\u00eale de cuisson du magret, amener \u00e0 \u00e9bullition et retirer la po\u00eale de la plaque de cuisson.<br>R\u00e9chauffer les fruits dans le sirop, puis les \u00e9goutter.<br>Couper le magret en tranches dans le sens de la longueur. Dresser harmonieusement les tranches de magret et les fruits \u00e9goutt\u00e9s sur un plat de pr\u00e9sentation, ajouter un g\u00e9n\u00e9reux cordon de sauce tout autour.<br><em>Servir et d\u00e9guster sans attendre ce filet de canard au miel et soja avec un vin moelleux de Gaillac tr\u00e8s frais par exemple.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (pour 2 pers) : 1 magret de canard de 400 g environ 2 pruneaux d\u00e9noyaut\u00e9s 2 figues s\u00e8ches 2 abricots secs 2 dattes 2 c \u00e0 s de graines de s\u00e9same pr\u00e9alablement torr\u00e9fi\u00e9es 20 g de beurre 100 g de sucre semoule 2 c \u00e0 s de miel 2 c \u00e0 s de vinaigre &hellip; <a href=\"https:\/\/cuisine.william-bruder.fr\/?p=119\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Magret de canard<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[11,22,25,65,85,92,97],"class_list":["post-119","post","type-post","status-publish","format-standard","hentry","category-viandes","tag-abricots","tag-beurre","tag-canard","tag-miel","tag-pruneaux","tag-sauce-soja","tag-sucre"],"_links":{"self":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/119","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=119"}],"version-history":[{"count":2,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/119\/revisions"}],"predecessor-version":[{"id":670,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/119\/revisions\/670"}],"wp:attachment":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}