{"id":78,"date":"2014-02-26T17:08:36","date_gmt":"2014-02-26T16:08:36","guid":{"rendered":"http:\/\/www.cajou.net\/?p=78"},"modified":"2019-09-04T10:49:37","modified_gmt":"2019-09-04T08:49:37","slug":"magret-de-canard-au-pamplemousse-et-pain-depice","status":"publish","type":"post","link":"http:\/\/www.cajou.net\/?p=78","title":{"rendered":"Magret de canard au pamplemousse et pain d&#8217;\u00e9pice"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/overcookee.com\/wp-content\/uploads\/2012\/11\/Magret-de-canard-pamplemousse-et-pain-d%C3%A9pices.jpg\" alt=\"\"\/><\/figure><\/div>\n\n\n<div id=\"wpzoom-block-details-15675800799145\" class=\"wp-block-wpzoom-recipe-card-block-details col-3 \">\n\t\t\t\t<h3 class=\"details-title\">D\u00e9tails<\/h3>\n\t\t\t\t<div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon oldicon oldicon-food\"><\/span><span class=\"detail-item-label\">Portions<\/span><p class=\"detail-item-value\">3 personnes <\/p><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon foodicons foodicons-barbacue-utensils\"><\/span><span class=\"detail-item-label\">Pr\u00e9paration<\/span><p class=\"detail-item-value\">30 minutes<\/p><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon oldicon oldicon-cook\"><\/span><span class=\"detail-item-label\">Cuisson<\/span><p class=\"detail-item-value\">20 minutes<\/p><\/div><\/div>\n\t\t\t<\/div>\n\n<div id=\"wpzoom-block-ingredients-15675800799436\" class=\"wp-block-wpzoom-recipe-card-block-ingredients\">\n\t\t\t\t<div class=\"wpzoom-recipe-card-print-link hidden\">\n\t\t\t\t\t<a class=\"btn-print-link no-print\" href=\"#wpzoom-block-ingredients-15675800799436\" title=\"Imprimer les ingr\u00e9dients...\" data-recipe-id=\"78\">\n\t\t\t\t\t\t<img decoding=\"async\" class=\"icon-print-link\" src=\"http:\/\/www.cajou.net\/wp-content\/plugins\/recipe-card-blocks-by-wpzoom\/dist\/assets\/images\/printer.svg\" alt=\"Imprimer\"\/>Imprimer\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<h3 class=\"ingredients-title\">Ingr\u00e9dients<\/h3>\n\t\t\t\t<ul class=\"ingredients-list\"><li id=\"ingredient-item-156751963237310\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\"> Deux magrets de canard <\/p><\/li><li id=\"ingredient-item-156751963237311\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\"> Quelques tranches (2, 3) de pain d&#8217;\u00e9pice <\/p><\/li><li id=\"ingredient-item-156751963237312\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\"> Deux pamplemousses roses <\/p><\/li><li id=\"ingredient-item-156751963237313\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\"> 1 \u00c9chalote enti\u00e8re <\/p><\/li><li id=\"ingredient-item-156753053154111\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\"> 1 Gousse d&#8217;ail en chemise <\/p><\/li><li id=\"ingredient-item-156753054665912\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\"> 1 Cuiller \u00e0 soupe d&#8217;arachide (dans le cas o\u00f9 le magret est cuit sans sa graisse) <\/p><\/li><li id=\"ingredient-item-156753055524913\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\"> 25g de beurre <\/p><\/li><li id=\"ingredient-item-156753056415714\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\"> Sel et poivre <\/p><\/li><\/ul>\n\t\t\t<\/div>\n\n<div id=\"wpzoom-block-directions-15675800799717\" class=\"wp-block-wpzoom-recipe-card-block-directions\">\n\t\t\t\t<div class=\"wpzoom-recipe-card-print-link hidden\">\n\t\t\t\t\t<a class=\"btn-print-link no-print\" href=\"#wpzoom-block-directions-15675800799717\" title=\"Imprimer les instructions\u2026\" data-recipe-id=\"78\">\n\t\t\t\t\t\t<img decoding=\"async\" class=\"icon-print-link\" src=\"http:\/\/www.cajou.net\/wp-content\/plugins\/recipe-card-blocks-by-wpzoom\/dist\/assets\/images\/printer.svg\" alt=\"Imprimer\"\/>Imprimer\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<h3 class=\"directions-title\">Instructions<\/h3>\n\t\t\t\t<ul class=\"directions-list\"><li class=\"direction-step\"> Pr\u00e9lever six longs morceaux de zeste de pamplemousse (les lamelles doivent \u00eatre fines.)<\/li><li class=\"direction-step\"> Peler les deux pamplemousses, les d\u00e9couper en morceaux puis les r\u00e9server dans une passoire au dessus d&#8217;un saladier pour r\u00e9cup\u00e9rer le jus. <\/li><li class=\"direction-step\"> Disposer les zestes dans une passoire, les blanchir pendant 10 secondes \u00e0 l&#8217;eau bouillante et les \u00e9goutter \u00e0 temp\u00e9rature ambiante. <\/li><li class=\"direction-step\"> Dans  une po\u00eale, disposer les magrets sur leur graisse, ou s&#8217;ils sont cuisin\u00e9s sans leur graisse, sur une fine couche d&#8217;huile d&#8217;arachide. Les saler et poivrer, et ajouter l\u2019\u00e9chalote enti\u00e8re et la gousse d&#8217;ail. Laisser cuire dix minutes en les retournant en cours de cuisson. S&#8217;assurer qu&#8217;ils ont la cuisson voulue (ros\u00e9s par exemple) puis les r\u00e9server dans un plat sur une grille dans le four \u00e0 basse temp\u00e9rature (pour les garder au chaud.)<\/li><li class=\"direction-step\"> Retirer l&#8217;exc\u00e9dent de gras de la po\u00eale (mais laisser ail et \u00e9chalote), d\u00e9glacer au jus de pamplemousse r\u00e9cup\u00e9r\u00e9. Porter \u00e0 \u00e9bullition et faire  r\u00e9duire de moiti\u00e9. <\/li><li class=\"direction-step\"> \u00c9mietter grossi\u00e8rement les tranches de pain d&#8217;\u00e9pice puis les incorporer \u00e0 la fourchette dans le jus de pamplemousse r\u00e9duit.  Rectifier l&#8217;assaisonnement (une pinc\u00e9e de sel, un coup de moulin \u00e0 poivre). Passer la sauce au chinois (\u00e0 part \u00e9videmment gousse d&#8217;ail et \u00e9chalote.)<\/li><li class=\"direction-step\"> Faire r\u00e9chauffer la sauce \u00e0 feu doux en incorporant les 25g de beurre et m\u00e9langer. <\/li><li class=\"direction-step\"> Remettre \u00e0 cuire quelques instants les magrets dans la sauce, en ajoutant les morceaux de pamplemousse et les zestes. <\/li><\/ul>\n\t\t\t<\/div>\n\n\n<p>Comment rendre cette recette encore plus simple en la gardant aussi bonne ? On  peut passer l&#8217;\u00e9tape du chinois, et \u00e9galement presser tout le  pamplemousse en jus pour avoir plus de sauce. On peut aussi se passer du zeste. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment rendre cette recette encore plus simple en la gardant aussi bonne ? On peut passer l&#8217;\u00e9tape du chinois, et \u00e9galement presser tout le pamplemousse en jus pour avoir plus de sauce. On peut aussi se passer du zeste.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-78","post","type-post","status-publish","format-standard","hentry","category-plat_principal"],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":"","wpzoom-rcb-block-header":"","wpzoom-rcb-block-header-square":"","wpzoom-rcb-block-step-image":"","wpzoom-rcb-structured-data-1_1":"","wpzoom-rcb-structured-data-4_3":"","wpzoom-rcb-structured-data-16_9":""},"post_excerpt_stackable":"<p>D\u00e9tails Portions3 personnes Pr\u00e9paration30 minutesCuisson20 minutes Imprimer Ingr\u00e9dients Deux magrets de canard Quelques tranches (2, 3) de pain d&#8217;\u00e9pice Deux pamplemousses roses 1 \u00c9chalote enti\u00e8re 1 Gousse d&#8217;ail en chemise 1 Cuiller \u00e0 soupe d&#8217;arachide (dans le cas o\u00f9 le magret est cuit sans sa graisse) 25g de beurre Sel et poivre Imprimer Instructions Pr\u00e9lever six longs morceaux de zeste de pamplemousse (les lamelles doivent \u00eatre fines.) Peler les deux pamplemousses, les d\u00e9couper en morceaux puis les r\u00e9server dans une passoire au dessus d&#8217;un saladier pour r\u00e9cup\u00e9rer le jus. Disposer les zestes dans une passoire, les blanchir pendant 10 secondes&hellip;<\/p>\n","category_list":"<a href=\"http:\/\/www.cajou.net\/?cat=2\" rel=\"category\">Plat principal<\/a>","author_info":{"name":"Antoine","url":"http:\/\/www.cajou.net\/?author=4"},"comments_num":"0 commentaire","featured_image_urls_v2":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":"","wpzoom-rcb-block-header":"","wpzoom-rcb-block-header-square":"","wpzoom-rcb-block-step-image":"","wpzoom-rcb-structured-data-1_1":"","wpzoom-rcb-structured-data-4_3":"","wpzoom-rcb-structured-data-16_9":""},"post_excerpt_stackable_v2":"<p>D\u00e9tails Portions3 personnes Pr\u00e9paration30 minutesCuisson20 minutes Imprimer Ingr\u00e9dients Deux magrets de canard Quelques tranches (2, 3) de pain d&#8217;\u00e9pice Deux pamplemousses roses 1 \u00c9chalote enti\u00e8re 1 Gousse d&#8217;ail en chemise 1 Cuiller \u00e0 soupe d&#8217;arachide (dans le cas o\u00f9 le magret est cuit sans sa graisse) 25g de beurre Sel et poivre Imprimer Instructions Pr\u00e9lever six longs morceaux de zeste de pamplemousse (les lamelles doivent \u00eatre fines.) Peler les deux pamplemousses, les d\u00e9couper en morceaux puis les r\u00e9server dans une passoire au dessus d&#8217;un saladier pour r\u00e9cup\u00e9rer le jus. Disposer les zestes dans une passoire, les blanchir pendant 10 secondes&hellip;<\/p>\n","category_list_v2":"<a href=\"http:\/\/www.cajou.net\/?cat=2\" rel=\"category\">Plat principal<\/a>","author_info_v2":{"name":"Antoine","url":"http:\/\/www.cajou.net\/?author=4"},"comments_num_v2":"0 commentaire","_links":{"self":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/78","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=78"}],"version-history":[{"count":3,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/78\/revisions"}],"predecessor-version":[{"id":123,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/78\/revisions\/123"}],"wp:attachment":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=78"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=78"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=78"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}