{"id":36919,"date":"2022-07-04T16:07:04","date_gmt":"2022-07-04T14:07:04","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=36919"},"modified":"2022-07-04T16:10:08","modified_gmt":"2022-07-04T14:10:08","slug":"couscous-de-pigeonneau-royal-datte-medjool-carottes-navets-boule-dor-sauce-didden-a-la-figue","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/couscous-de-pigeonneau-royal-datte-medjool-carottes-navets-boule-dor-sauce-didden-a-la-figue\/","title":{"rendered":"Couscous de pigeonneau royal, datte medjool, carottes, navets boule d\u2019or, sauce Didden \u00e0 la figue"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb41px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Une recette de Florent Collignon<\/a><\/p>\n

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Ingr\u00e9dients<\/b><\/h4>\n

Pour 4 personnes<\/p>\n

    \n
  • 4 pigeonneaux<\/span>\u00a0<\/span><\/li>\n
  • 12 mini-carottes color\u00e9es<\/span>\u00a0<\/span><\/li>\n
  • 4 navets boule d\u2019or<\/span>
    \n<\/span><\/li>\n
  • 4 dattes medjool<\/span>\u00a0<\/span><\/li>\n
  • Couscous perl\u00e9<\/span>\u00a0<\/span><\/li>\n
  • 2 cl de cognac<\/span>\u00a0<\/span><\/li>\n
  • \u00bd l d\u2019eau<\/span>
    \n<\/span><\/li>\n
  • 1 bouquet garni<\/span>\u00a0<\/span><\/li>\n
  • 1 carotte<\/span>\u00a0<\/span><\/li>\n
  • 1 oignon<\/span>\u00a0<\/span><\/li>\n
  • Beurre<\/span>\u00a0<\/span><\/li>\n
  • 1 branche de c\u00e9leri<\/span>
    \n<\/span><\/li>\n
  • 1 pot de confit de figues Didden<\/span>\u00a0<\/span><\/li>\n
  • 2 cl de vinaigre balsamique<\/span>\u00a0<\/span><\/li>\n
  • 20 cl de fond de volaille<\/span>\u00a0<\/span><\/li>\n
  • 1 morceau de gingembre<\/span>\u00a0<\/span><\/li>\n
  • 1 bouquet de coriandre<\/span><\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

    Pr\u00e9paration<\/b><\/h4>\n

    D\u00e9sosser les pigeonneaux en gardant les supr\u00eames sur le coffre. Assaisonner de sel et poivre. Mettre les supr\u00eames de pigeonneau avec le coffre sous-vide ainsi que les cuisses mais s\u00e9par\u00e9ment. Cuire les supr\u00eames au four vapeur \u00e0 62\u00b0C pendant 2 heures. Cuire les cuisses au four vapeur \u00e0 42\u00b0C pendant 3 heures. Ensuite, quand ils sont cuits, les refroidir dans de l\u2019eau glac\u00e9e. R\u00e9server au frigo. Pour le couscous perl\u00e9, faire bouillir de l\u2019eau sal\u00e9e. A \u00e9bullition, y verser le couscous, laisser cuire puis, apr\u00e8s cuisson, \u00e9goutter. Eplucher, laver les carottes et les navets et les faire cuire dans un fond d\u2019eau avec un peu de bouillon de volaille. Saler, poivrer et ajouter un peu de gingembre et une noix de beurre. Il faut les garder l\u00e9g\u00e8rement croquants. Pour la sauce, faire revenir les cous et les ailes de pigeonneau dans une casserole avec un peu de beurre. Ajouter la garniture aromatique (oignon, carottes, c\u00e9leri branche, bouquet garni). D\u00e9glacer avec un peu de cognac, ajouter sel et poivre et une feuille de laurier et trois cuill\u00e8res de confit de figues puis un peu de balsamique. Laisser r\u00e9duire pendant 2 heures. Filtrer et rectifier l\u2019assaisonnement.<\/span><\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

    Dressage<\/b><\/h4>\n

    Po\u00ealer les pigeonneaux au beurre, \u00f4ter les supr\u00eames et dresser l\u2019assiette. Commencer par disposer dans le fond de l\u2019assiette le couscous. Ensuite, les pigeonneaux au centre et terminer par un peu de coriandre hach\u00e9e.<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Une recette de Florent CollignonIngr\u00e9dients Pour 4 personnes 4 pigeonneaux\u00a0 12 mini-carottes color\u00e9es\u00a0 4 navets boule d\u2019or 4 dattes medjool\u00a0 Couscous perl\u00e9\u00a0 2 cl de cognac\u00a0 \u00bd l d\u2019eau 1 bouquet garni\u00a0 1 carotte\u00a0 1 oignon\u00a0 Beurre\u00a0 1 branche de c\u00e9leri 1 pot de confit de figues Didden\u00a0 2 cl de vinaigre balsamique\u00a0 20 cl […]<\/p>\n","protected":false},"author":5,"featured_media":36900,"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":[48],"tags":[],"class_list":["post-36919","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-collations","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nCouscous de pigeonneau royal, datte medjool, carottes, navets boule d\u2019or, sauce Didden \u00e0 la figue | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Couscous de pigeonneau royal, datte medjool, carottes, navets boule d\u2019or, sauce Didden \u00e0 la figue\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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