R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts : 6
Temps de pr\u00e9paration : 10 minutes
Temps de cuisson : 20 minutes<\/p>\n\n\n\n
Ingr\u00e9dients <\/strong>: Pr\u00e9paration <\/strong>: Avec la pointe d’un couteau formez des croisillons sur la peau des magrets. D\u00e9glacez la po\u00eale avec le vinaigre balsamique.<\/p>\n\n\n\n Dressage <\/strong>: Servez aussit\u00f4t.<\/p>\n\n\n\n Breuvage <\/strong>: R\u00e9dacteur Jack Nombre de parts : 6Temps de pr\u00e9paration : 10 minutesTemps de cuisson : 20 minutes Ingr\u00e9dients :3 magrets de canard18 figues violettes30 g de beurre2 brins de romarin2 cuill\u00e8res \u00e0 soupe de vinaigre balsamiqueSel et poivre Pr\u00e9paration :Lavez … 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-5598","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\/5598","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=5598"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5598\/revisions"}],"predecessor-version":[{"id":5599,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5598\/revisions\/5599"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
3 magrets de canard
18 figues violettes
30 g de beurre
2 brins de romarin
2 cuill\u00e8res \u00e0 soupe de vinaigre balsamique
Sel et poivre<\/p>\n\n\n\n
Lavez les figues et coupez les en deux.
Faites-les revenir au beurre. Salez et poivrez.
Effeuillez dessus le romarin.
Laissez cuire doucement 10 minutes.<\/p>\n\n\n\n
Salez et poivrez les magrets des eux c\u00f4t\u00e9s.
Faites chauffer une po\u00eale anti-adh\u00e9sive.
D\u00e9posez les magrets c\u00f4t\u00e9 peau pendant 5 minutes \u00e0 feux doux.
Retournez-les, montez le feux et laissez cuire 3 minutes environ.
R\u00e9servez-les sous une feuille de papier aluminium 5 minutes.<\/p>\n\n\n\n
D\u00e9coupez les magrets en tranches et dressez sur assiettes.
Nappez les magrets de sauces.
Entourez les de figues.<\/p>\n\n\n\n
Madiran Ch\u00e2teau Arricau-Bordes (Sud Ouest)<\/p>\n","protected":false},"excerpt":{"rendered":"