{"id":7244,"date":"2024-09-22T08:27:07","date_gmt":"2024-09-22T08:27:07","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=7244"},"modified":"2024-10-08T19:34:04","modified_gmt":"2024-10-08T19:34:04","slug":"recette-pate-de-canard-et-chutney-mangue-sorbier-des-oiseaux","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-pate-de-canard-et-chutney-mangue-sorbier-des-oiseaux","title":{"rendered":"Recette P\u00e2t\u00e9 de canard et Chutney mangue-sorbier des oiseaux"},"content":{"rendered":"\t\t
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P\u00e2t\u00e9 de canard, chutney mangue-sorbier des oiseaux, salade de chou kale<\/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\"P\u00e2t\u00e9\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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P\u00e2t\u00e9 de canard<\/p>

  • 1 cuisse de canard d\u00e9soss\u00e9e<\/li>
  • 250 g de chair de porc hach\u00e9e<\/li>
  • 1 \u00e9chalote, cisel\u00e9e finement<\/li>
  • 1 gousse d’ail hach\u00e9e<\/li>
  • 1 c. \u00e0 s. de gingembre hach\u00e9<\/li>
  • 1 \u0153uf<\/li>
  • 40 g de chapelure<\/li>
  • Sel, poivre<\/li>
  • Garam Massala<\/li>
  • 1 c. \u00e0 s. de ciboulette cisel\u00e9e finement<\/li>
  • 1 c. \u00e0 s. de persil hach\u00e9<\/li>
  • Quelques grosses feuilles de consoude<\/li>
  • Abricots s\u00e9ch\u00e9s<\/li>
  • Cranberries s\u00e9ch\u00e9es<\/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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    Chutney mangue-sorbier des oiseaux<\/span><\/p>

    • 2 mangues<\/li>
    • 1 oignon rouge<\/li>
    • 2 poivrons rouges \u00e9pluch\u00e9s<\/li>
    • 1 poign\u00e9e de baies de sorbier des oiseaux<\/li>
    • 2 gousses d’ail hach\u00e9es<\/li>
    • 1 c. \u00e0 s. de gingembre hach\u00e9<\/li>
    • 1 chili<\/li>
    • 2 c. \u00e0 s. d’huile de tournesol<\/li>
    • 70 g de sucre roux<\/li>
    • 1\/2 c. \u00e0 c. de cannelle en poudre<\/li>
    • 3\/4 c. \u00e0 c. de curry Madras<\/li>
    • 70 ml de vinaigre de vin blanc<\/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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      Salade de chou kale<\/p>

      • 300 g de chou kale blanchi et \u00e9goutt\u00e9<\/li>
      • 1 \u00e9chalote cisel\u00e9e finement<\/li>
      • 30 ml d’huile de tournesol<\/li>
      • 1 c. \u00e0 s. d’huile de s\u00e9same grill\u00e9e<\/li>
      • 2 c. \u00e0 s. de vinaigre balsamique<\/li>
      • 1 c. \u00e0 s. de sauce soja<\/li>
      • Sel et poivre<\/li><\/ul>

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

        • Diff\u00e9rentes fleurs (capucine, tag\u00e8te, b\u00e9gonia)<\/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\t<\/div>\n\t\t<\/section>\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 le p\u00e2t\u00e9 de canard, retirer la peau de la cuisse de canard, la d\u00e9sosser, la d\u00e9nerver et la couper grossi\u00e8rement<\/span>. Faire revenir l’\u00e9chalote, l’ail et le gingembre avec un peu d’huile dans une casserole, ajouter le garam massala, remuer et retirer du feu. Mixer la chair de canard dans un robot (cutter ou thermomix), ajouter tous les autres ingr\u00e9dients et mixer pour obtenir une farce fine. V\u00e9rifier l’assaisonnement.<\/p>

          D\u00e9poser les feuilles de consoude sur du film plastique, \u00e9craser les nervures \u00e0 l’aide d’un rouleau \u00e0 p\u00e2tisserie. Assaisonner de sel et de poivre. \u00c9taler dessus de la farce de canard, d\u00e9poser une rang\u00e9e de cranberries ainsi qu’une rang\u00e9e d’abricots coup\u00e9s en 2. Enrouler le tout \u00e0 l’aide du film plastique en serrant bien, puis l’envelopper dans une feuille de papier aluminium en fermant les extr\u00e9mit\u00e9s comme un bonbon. Cuire \u00e0 la vapeur \u00e0 85 \u00b0C ou dans le Varoma du Thermomix environ 30 minutes. Laisser refroidir.<\/p>

          Pour le chutney de mangue, couper les mangues en d\u00e9s d’1\/2 cm de grosseur ainsi que les poivrons rouges pel\u00e9s. Ciseler finement l’oignon rouge, hacher l’ail et le gingembre et tailler finement le chili. Faire revenir dans une casserole \u00e0 l’huile de tournesol l’oignon, ail, gingembre et chili. Ajouter les \u00e9pices et remuer quelques secondes. Ajouter le reste des ingr\u00e9dients et laisser mijoter environ 30 minutes. V\u00e9rifier l’assaisonnement.<\/p>

          Pour la salade de chou kale, laver le chou et le blanchir dans de l’eau bouillante sal\u00e9e. Rafra\u00eechir, \u00e9goutter en pressant bien. Faire revenir l’\u00e9chalote avec un peu d’huile puis d\u00e9glacer avec le vinaigre et la sauce soja. Ajouter l’huile de s\u00e9same grill\u00e9e, le reste d’huile de tournesol et assaisonner de sel et poivre. Mettre le chou dans un bol et le m\u00e9langer avec la vinaigrette. V\u00e9rifier l’assaisonnement.<\/p>

          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":"

          P\u00e2t\u00e9 de canard, chutney mangue-sorbier des oiseaux, salade de chou kale 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) P\u00e2t\u00e9 de canard 1 cuisse de canard d\u00e9soss\u00e9e 250 g de chair de porc hach\u00e9e 1 \u00e9chalote, cisel\u00e9e finement 1 gousse d’ail […]<\/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":16,"footnotes":""},"class_list":["post-7244","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette P\u00e2t\u00e9 de canard et Chutney mangue-sorbier des oiseaux - 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