{"id":858,"date":"2023-12-19T16:36:13","date_gmt":"2023-12-19T15:36:13","guid":{"rendered":"https:\/\/ubcr.be\/ubcrubcr\/?p=858"},"modified":"2023-12-19T16:42:27","modified_gmt":"2023-12-19T15:42:27","slug":"canard-colvert-betteraves-mures-sureau-oignons-rouges","status":"publish","type":"post","link":"https:\/\/ubcr.be\/ubcrubcr\/canard-colvert-betteraves-mures-sureau-oignons-rouges\/","title":{"rendered":"Canard colvert, betteraves, mures, sureau, oignons rouges"},"content":{"rendered":"\n
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Type de recette :<\/span> <\/strong> Plat<\/p>\n

Difficult\u00e9 :<\/strong> <\/span>Moyenne<\/p>\n

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INGREDIENTS<\/h2>\n\n\n\n

6 couverts<\/strong><\/p>\n

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  • 2-3 canards colvert<\/li>\n
  • Jus de canard et sureau :
    <\/u>Les os et cuisses des canards
    Garniture de marmite
    4 dl de vin rouge
    5 dl de fond brun de gibier l\u00e9ger
    QS sirop de sureau<\/li>\n
  • Betteraves:<\/u>
    1 paquet de 500 g de betteraves rouges cuites sous-vide
    QS fleur de thym
    Qs Huile d olive
    QS vinaigre de vin ou framboises<\/li>\n
  • Pickles d\u2019oignons rouges :<\/u>
    3 oignons rouges
    1 dl de vinaigre de riz ou de cidre
    1 dl d\u2019eau
    Quelques grains de poivre noir
    1 feuille de laurier<\/li>\n
  • Garniture :
    <\/u>24 m\u00fbres
    Herbes, fleurs, cress<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
    \n

    METHODE<\/h2>\n\n\n\n

    Canards colverts : <\/strong>Flamber et lever les poitrines. Assaisonner fortement de sel et poivre, emballer bien serr\u00e9 sous film plastique ou sous-vide r\u00e9server. Au moment, po\u00ealer en maintenant fortement ros\u00e9. Reposer sur grille \u00e0 l’\u00e9tuve durant 10 minutes. Trancher avant de servir.<\/p>\n

    Jus de canard au sureau : <\/strong>Concasser carcasses et cuisses. Caram\u00e9liser longuement dans un peu de graisse \u00e0 feu moyen. ajouter une garniture de marmite et poursuivre la cuisson quelques minutes. d\u00e9glacer au vin rouge, ajouter le fond brun l\u00e9ger et laisser fr\u00e9mir 1 heure. Filtrer et r\u00e9duire \u00e0 consistance. Terminer avec sirop de sureau et assaisonner. R\u00e9server. Lustrer au moment.<\/p>\n

    Pickles d oignons rouges :<\/strong> Emincer les oignons rouges et les placer dans une passoire. Verser par dessus 1-2 litres d eau bouillante puis les passer imm\u00e9diatement sous l eau froide. Chauffer sans bouillir le vinaigre, l’eau et les aromates. Placer les oignons dans un bocal et verser par dessus le liquide bien chaud. fermer herm\u00e9tiquement , plonger dans un bac d eau froide puis laisser refroidir au moins 1 heure au froid.<\/p>\n

    Betteraves :<\/strong>  Au moment, tailler les betteraves en segments et les sauter dans une sauteuse avec un peu d’huile d’olive, de la fleur de thym et une goutte de vinaigre de vin rouge. Assaisonner de sel et poivre<\/p>\n

    Dressage :<\/strong> Dresser harmonieusement les morceaux de canard, 2 quarts de betterave, 2 m\u00fbres et le jus au sureau. Terminer avec quelques morceaux de pickles d oignon rouge, ainsi qu’une herbe, fleurs ou cress.<\/p>\n

    VOUS ETES EQUIPES EN CUISSON SOUS VIDE\u2026<\/em><\/p>\n

      \n
    • Apr\u00e8s avoir bien assaisonn\u00e9 les filets de colvert, les placer dans un sachet sous-vide et les cuire au thermoplongeur pendant 45 minutes environ \u00e0 61\u00b0C. refroidir rapidement et r\u00e9server au froid. cette op\u00e9ration peut \u00eatre r\u00e9alis\u00e9e jusqu \u00e0 10 jours d avance. Au moment du service, dorer rapidement c\u00f4t\u00e9 peau. Une fois la peau bien dor\u00e9e, passer le c\u00f4t\u00e9 chair \u00e0 la po\u00eale 1 minute et r\u00e9server \u00e0 l \u00e9tuve. Le gain de temps n est pas \u00e9norme dans ce cas-ci mais la cuisson de la viande est inratable et le moelleux de la chair, ainsi que sa jutosit\u00e9, seront incomparables.<\/em><\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
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