{"id":28567,"date":"2021-01-05T10:57:59","date_gmt":"2021-01-05T10:57:59","guid":{"rendered":"https:\/\/horecamagazine.be\/canard-sauvage-au-sang\/"},"modified":"2021-01-05T10:57:59","modified_gmt":"2021-01-05T10:57:59","slug":"canard-sauvage-au-sang","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/canard-sauvage-au-sang\/","title":{"rendered":"Canard sauvage au sang"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\"><b>Ingr\u00e9dients <\/b><\/h4>\n<p class=\"p1\"><strong>pour 4 personnes<\/strong><\/p>\n<ul>\n<li class=\"p2\"><span class=\"s1\">2 canards<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">1 butternut<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">2 belles poires de coings<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">300 g de pommes de terre Nicolas<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">200 g de beurre<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">100 g de vinaigre blanc<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">50 g de miel<\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">10 cl cognac<\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\"><b>pr\u00e9paration<\/b><\/h4>\n<p class=\"p2\">Pour les butternuts et coings confits : mettre dans une casserole 100 g de beurre, le vinaigre et le miel et laisser fondre. Ajouter les tranches de butternut et le coing coup\u00e9 en morceaux. Laisser cuire tout doucement pendant 20 minutes.<\/p>\n<p class=\"p2\">Dans une casserole, faire fondre le restant du beurre. Mettre le canard dedans avec les pommes de terre pr\u00e9alablement blanchies. Assaisonner et cuire au four \u00e0 180\u00b0C durant 10 minutes en arrosant toutes les deux minutes.<\/p>\n<p class=\"p2\">Enlever le canard de la casserole, le laisser reposer pendant 10 minutes.<\/p>\n<p class=\"p2\">D\u00e9glacer les sucs de la casserole avec un peu de cognac et ajouter le fond de gibier. Laisser r\u00e9duire \u00e0 consistance.<\/p>\n<p class=\"p2\">Si vous avez une presse \u00e0 canard, presser la carcasse du canard pour en r\u00e9cup\u00e9rer le sang afin de lier l\u00e9g\u00e8rement la sauce. Porter ensuite \u00e0 \u00e9bullition. Dans ce cas, bien laisser le foie et le c\u0153ur du canard afin de conserver un maximum de sang lorsqu\u2019on le presse. Le canard doit aussi \u00eatre bien frais car s\u2019il est trop faisand\u00e9 sa saveur sera trop forte et il n\u2019y aura plus assez de jus.<\/p>\n<p class=\"p4\"><strong>Dressage <\/strong><\/p>\n<p class=\"p2\">D\u00e9couper le canard et le dresser en \u00e9ventail sur l\u2019assiette. Ajouter les l\u00e9gumes confits. Ajouter un petit bouquet de salade m\u00e2che et la sauce par-dessus.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">SUGGESTION DE VIN<\/h4>\n<p class=\"p1\"><b>Crozes-Hermitage \u00ab\u00a0Calendes\u00a0\u00bb, Ferraton P\u00e8re &amp; Fils<\/b><\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/01\/Schermafbeelding-2021-01-05-om-08.59.55.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bbSchermafbeelding 2021-01-05 om 08.59.55&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 4 personnes 2 canards 1 butternut 2 belles poires de coings 300 g de pommes de terre Nicolas 200 g de beurre 100 g de vinaigre blanc 50 g de miel 10 cl cognac pr\u00e9paration Pour les butternuts et coings confits : mettre dans une casserole 100 g de beurre, le vinaigre et [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":28509,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_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-28567","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>Canard sauvage au sang | Horeca 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