{"id":6333,"date":"2024-07-02T08:25:58","date_gmt":"2024-07-02T08:25:58","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=6333"},"modified":"2024-07-02T09:54:48","modified_gmt":"2024-07-02T09:54:48","slug":"recette-de-magret-de-canard-sauce-aux-cerises-et-thym","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-magret-de-canard-sauce-aux-cerises-et-thym","title":{"rendered":"Recette de Magret de canard sauce aux cerises et thym"},"content":{"rendered":"\t\t
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Magret de canard sauce aux cerises et thym, consoude farcie aux c\u00e8pes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Recette de Yoann Hue au restaurant \"Der Vierte K\u00f6nig\" \u00e0 Cologne (Allemagne)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Magret\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Photo de Yoann Hue<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ingr\u00e9dients pour 12 personnes (portions amuse-bouche)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Magret de canard sauce cerises au thym<\/p>

  • 2 magrets de canard<\/li>
  • 1 \u00e9chalote<\/li>
  • 1\/2 c. \u00e0 c. de Garam massala<\/li>
  • 1 c. \u00e0 c. de concentr\u00e9 de tomate<\/li>
  • 3 c. \u00e0 s. de Porto<\/li>
  • 500 ml de fond de volaille<\/li>
  • 1 petite poign\u00e9e de thym<\/li>
  • 1 c. \u00e0 s. de sucre<\/li>
  • 200 g de cerises congel\u00e9es<\/li>
  • 1 c. \u00e0 c. de ma\u00efzena<\/li>
  • 1 noix de beurre<\/li>
  • Sel et poivre<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Consoude farcie aux c\u00e8pes<\/span><\/p>

    • 12 feuilles de consoude de taille moyenne<\/li>
    • 500 g de c\u00e8pes<\/li>
    • 1 \u00e9chalote<\/li>
    • 1 gousse d’ail<\/li>
    • Sel et poivre du moulin<\/li>
    • 1 c. \u00e0 s. de persil et ciboulette hach\u00e9s<\/li>
    • Farine<\/li>
    • \u0152ufs<\/li>
    • Chapelure<\/li>
    • Huile de tournesol<\/li><\/ul>

      Brocoli<\/p>

      • 1 t\u00eate de brocoli<\/li>
      • 1 petite \u00e9chalote<\/li>
      • Huile de tournesol<\/li>
      • 1 noix de beurre<\/li>
      • Sel<\/li><\/ul>

        D\u00e9cor<\/span><\/p>

        • fleurs de thym<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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          Pr\u00e9paration de la recette<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          Pour les magrets de canard sauce aux cerises et thym, parer les magrets du surplus de peau, d\u00e9nerver et retirer les restes de plumes<\/span>. Inciser la peau puis saisir les magrets dans une po\u00eale chaude. Retirer les magrets dans un plat et cuire au four \u00e0 150 \u00b0C entre 10 et 15 minutes selon la grosseur. Laisser ensuite reposer en recouvrant de papier aluminium.<\/p>

          Faire revenir dans la m\u00eame po\u00eale les parures de canard, enlever l’exc\u00e9dent de gras, ajouter l’\u00e9chalote et faire revenir. Ajouter le garam massala et le concentr\u00e9 de tomate et faire revenir un peu. D\u00e9glacer avec le Porto et laisser r\u00e9duire de moiti\u00e9. Ajouter le fond de volaille et le bouquet de thym, laisser mijoter 30 minutes. Dans une casserole, caram\u00e9liser le sucre puis ajouter les cerises d\u00e9congel\u00e9es avec leur jus. Passer la sauce au travers d’une \u00e9tamine fine et l’ajouter aux cerises. Assaisonner de sel et de poivre. Lier la sauce avec un peu de ma\u00efzena d\u00e9li\u00e9e \u00e0 l’eau froide. Monter la sauce avec la noix de beurre. V\u00e9rifier l’assaisonnement.<\/p>

          Pour les feuilles de consoude farcies aux c\u00e8pes, hacher les c\u00e8pes grossi\u00e8rement. Bien les saisir dans une po\u00eale puis ajouter l’\u00e9chalote et l’ail hach\u00e9s finement. Bien faire revenir, ajouter le persil et la ciboulette et assaisonner de sel et poivre. Laisser refroidir.<\/p>

          Poser une feuille de consoude devant soi et d\u00e9poser de la duxelles de c\u00e8pes au centre. Recouvrir avec une autre feuille de consoude et bien presser les c\u00f4t\u00e9s pour faire adh\u00e9rer les 2 feuilles ensemble. Paner les feuilles farcies avec farine, \u0153uf puis chapelure et les saisir dans de l’huile dans une po\u00eale chaude de chaque c\u00f4t\u00e9. Les retirer sur du papier absorbant.<\/p>

          Pour le brocoli, s\u00e9parer les roses de brocoli et les laver. Les saisir dans une po\u00eale chaude \u00e0 l’huile et beurre verser un peu d’eau dans la po\u00eale et couvrir. Lorsque le brocoli est presque cuit, ajouter l’\u00e9chalote cisel\u00e9e et faire revenir une minute. Assaisonner de sel et poivre puis d\u00e9barrasser.<\/p>

          Couper les magrets de canard en tranches fines et dresser les diff\u00e9rents ingr\u00e9dients sur des petites assiettes comme vous pouvez le voir sur la photo.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          Magret de canard sauce aux cerises et thym, consoude farcie aux c\u00e8pes Recette de Yoann Hue au restaurant “Der Vierte K\u00f6nig” \u00e0 Cologne (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Magret de canard sauce cerises au thym 2 magrets de canard 1 \u00e9chalote 1\/2 c. \u00e0 c. de Garam massala 1 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":10,"footnotes":""},"class_list":["post-6333","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Magret de canard sauce aux cerises et thym - 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