{"id":16474,"date":"2018-12-17T08:51:27","date_gmt":"2018-12-17T08:51:27","guid":{"rendered":"https:\/\/horecamagazine.be\/tartelette-de-canard-au-poivron\/"},"modified":"2018-12-17T08:51:27","modified_gmt":"2018-12-17T08:51:27","slug":"tartelette-de-canard-au-poivron","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/tartelette-de-canard-au-poivron\/","title":{"rendered":"Tartelette de canard au poivron"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Pastilla au confit de pulled duck (Davigel), tapenade de poivron (Gran\u2019Tapas), tomates fraiches, petites tomates semi-s\u00e9ch\u00e9es (Gran\u2019Tapas), huile d\u2019olive (Valderrama), vinaigre de vin<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">R\u00e9chauffez la pastilla au four. Entre-temps, mixez les tomates, le vinaigre et l\u2019huile avec un filet d\u2019eau et<span class=\"Apple-converted-space\">\u00a0<\/span>assaisonnez. Dressez la tapenade, la tartelette et la<span class=\"Apple-converted-space\">\u00a0<\/span>sauce sur l\u2019assiette.<\/p>\n\n<p class=\"wp-block-paragraph\"><b>Suggestion de vins<\/b><\/p>\n\n<p class=\"wp-block-paragraph\">Celeste Priorat, Torres, DO Ribera del Duero, 2015<br><\/p>\n\n<p class=\"wp-block-paragraph\">La famille Torres produit d\u2019excellents vins depuis plus de 300 ans. Ce Celeste 100% tinto fino (tempranillo), provient d\u2019un vignoble situ\u00e9 \u00e0 895 m\u00e8tres d\u2019altitude et au nord-ouest de Madrid. Apr\u00e8s une mac\u00e9ration dans des cuves en acier inoxydable, il passe 12 mois dans des f\u00fbts de ch\u00eane fran\u00e7ais et am\u00e9ricain, en partie dans des f\u00fbts neufs. Teneur en alcool: 14,5% vol. Ar\u00f4mes de fruits noirs tels que le cassis sauvage, avec de d\u00e9licates notes grill\u00e9es, y compris de caf\u00e9. De beaux tanins de velours chauds et raffin\u00e9s. Forme un mariage parfait avec la viande (grill\u00e9e) et le gibier.<\/p>\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Wijn_8.png\" alt=\"\" class=\"wp-image-16204\" width=\"133\" height=\"443\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Wijn_8.png 177w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Wijn_8-90x300.png 90w\" sizes=\"(max-width: 133px) 100vw, 133px\" \/><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Pastilla au confit de pulled duck (Davigel), tapenade de poivron (Gran\u2019Tapas), tomates fraiches, petites tomates semi-s\u00e9ch\u00e9es (Gran\u2019Tapas), huile d\u2019olive (Valderrama), vinaigre de vin Pr\u00e9paration R\u00e9chauffez la pastilla au four. Entre-temps, mixez les tomates, le vinaigre et l\u2019huile avec un filet d\u2019eau et\u00a0assaisonnez. Dressez la tapenade, la tartelette et la\u00a0sauce sur l\u2019assiette. Suggestion de vins [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":16208,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-16474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tartelette de canard au poivron | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Tartelette de canard au poivron\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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