{"id":5596,"date":"2022-04-11T10:15:13","date_gmt":"2022-04-11T08:15:13","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=5596"},"modified":"2022-04-11T10:15:13","modified_gmt":"2022-04-11T08:15:13","slug":"magrets-de-canard-au-miel-et-vinaigre-de-framboises","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/11\/magrets-de-canard-au-miel-et-vinaigre-de-framboises\/","title":{"rendered":"Magrets de canard au miel et vinaigre de framboises"},"content":{"rendered":"\n

R\u00e9dacteur gpepe<\/p>\n\n\n\n

Nombre de parts : 4
Temps de pr\u00e9paration : 5 minutes
Temps de cuisson : 35 minutes<\/p>\n\n\n\n

Ingr\u00e9dients <\/strong>:
2 magrets de canard de 450 \u00e0 500 g
4 cl de miel d’acacia
6 cl de vinaigre de framboises
8 cl de fond de canard ou de volaille
4 brins de cerfeuil
Sel, poivre<\/p>\n\n\n\n

Pr\u00e9paration <\/strong>:
Incisez l\u00e9g\u00e8rement la peau des magrets, assaisonnez des deux faces.
Dans une po\u00eale chaude, mettez en route la cuisson des magrets, c\u00f4t\u00e9 peau en premier.<\/p>\n\n\n\n

Mettez \u00e0 cuire pendant 5 \u00e0 7 minutes de chaque c\u00f4t\u00e9, \u00e0 feu doux, et laissez reposer les magrets hors du feu.<\/p>\n\n\n\n

Versez le miel et le vinaigre de framboise dans une casserole.
Laissez cuire \u00e0 fr\u00e9missement pendant 5 minutes.
Ajoutez le fond de canard et laissez fr\u00e9mir 8 \u00e0 10 minutes de plus.<\/p>\n\n\n\n

Dressage <\/strong>:
Coupez les magrets en fines tranches et disposez-les en rosace au milieu des assiettes chaudes.
Nappez d’un cordon de sauce et d\u00e9corez d’un brin de cerfeuil.<\/p>\n\n\n\n

Breuvage <\/strong>:
St Mont (Sud Ouest)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur gpepe Nombre de parts : 4Temps de pr\u00e9paration : 5 minutesTemps de cuisson : 35 minutes Ingr\u00e9dients :2 magrets de canard de 450 \u00e0 500 g4 cl de miel d’acacia6 cl de vinaigre de framboises8 cl de fond de … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[46],"tags":[],"class_list":["post-5596","post","type-post","status-publish","format-standard","hentry","category-canard"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=5596"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5596\/revisions"}],"predecessor-version":[{"id":5597,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5596\/revisions\/5597"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}