{"id":23400,"date":"2017-05-02T07:39:04","date_gmt":"2017-05-02T05:39:04","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=23400"},"modified":"2018-03-07T16:34:59","modified_gmt":"2018-03-07T15:34:59","slug":"recette-canard-gressingham-fromage-de-chevre-betterave-rouge-lard-brioche-citron-confit","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/recette-canard-gressingham-fromage-de-chevre-betterave-rouge-lard-brioche-citron-confit","title":{"rendered":"Recette de canard Gressingham au fromage de ch\u00e8vre, betterave rouge, lard et citron confit"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><p style=\"text-align: justify;\"><strong>Un ballet de saveurs sucr\u00e9es-sal\u00e9es orchestr\u00e9es avec brio par la jeune cheffe en vue Julie Baekelandt &#8230; pour s\u00e9duire les plus fins palais.<\/strong><\/p>\n<h2><strong>Ingr\u00e9dients<\/strong>\u00a0pour la recette du canard Gressingham (pour 4 personnes)<\/h2>\n<ul style=\"text-align: justify;\">\n<li>150 g de filet de canard \u00ab\u00a0Gressingham\u00a0\u00bb<\/li>\n<li>2 betteraves rouges<\/li>\n<li>4 tranches de lard<\/li>\n<li>1 tranche de brioche<\/li>\n<li>1 citron confit<\/li>\n<li>poivre et sel<\/li>\n<li>vinaigre de sushi<\/li>\n<li>ciboulette<\/li>\n<li>persil et \u00e9chalotes\u00a0(1 petite poign\u00e9e ou 1 cuill\u00e8re \u00e0 soupe de chaque)<\/li>\n<li>1 \u00e9chalote<\/li>\n<li>300 g de fromage de ch\u00e8vre<\/li>\n<li>fleurs comestibles<\/li>\n<li>2 dl de cr\u00e8me.<\/li>\n<\/ul>\n<h2 style=\"text-align: justify;\"><strong>Pr\u00e9paration<\/strong><\/h2>\n<ul style=\"text-align: justify;\">\n<li>Coupez le pain toast en rectangles, faites-le cuire dans de l\u2019huile d\u2019arachide et ensuite brunir de chaque c\u00f4t\u00e9.<\/li>\n<li>Epluchez les betteraves rouges. Laissez cuire une betterave dans du papier aluminium au four pendant 2 heures\u00a0; coupez l\u2019autre betterave en lamelles fines avec la mandoline. Faites de beaux ronds avec une forme. Mettez de la farine sur la moiti\u00e9 des ronds et faites cuire dans la friteuse \u00e0 140\u00b0C.<\/li>\n<li>Pour les chips\u00a0: prenez l\u2019autre moiti\u00e9 des ronds et faites-les cuire dans de l\u2019eau avec le vinaigre de sushi, l\u2019anis \u00e9toil\u00e9e et le poivre.<\/li>\n<li>Coupez le citron en 4 et enlevez la partie int\u00e9rieure. N\u2019utilisez que la pelure. Coupez en brunoise.<\/li>\n<li>Mettez le fromage de ch\u00e8vre dans le blender avec un peu de cr\u00e8me, poivre et sel, ciboulette, persil, miel et ketchup.<\/li>\n<li>Sortez la betterave du four et enlevez la pelure. Mettez dans le blender avec le vinaigre de sushi, poivre, sel et l\u2019huile d\u2019olive jusqu\u2019\u00e0 ce que vous obteniez une cr\u00e8me onctueuse.<\/li>\n<li>Assaisonnez le canard et faites cuire. Rajoutez du poivre et du sel et coupez en fines tranches.<\/li>\n<\/ul>\n<h2 style=\"text-align: justify;\"><strong>Dressage <\/strong><\/h2>\n<p style=\"text-align: justify;\">Mettez la brioche au milieu d\u2019une assiette plate. Ensuite ajoutez la tranche de canard sur la brioche, un chips de betterave et quelques morceaux de citron confit. Prenez une poche \u00e0 douille et d\u00e9posez le m\u00e9lange de betterave rouge et fromage de ch\u00e8vre en petits ronds sur le canard. Finissez avec une tranche de lard (italien) et des fleurs comestibles.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23406 aligncenter\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2017\/03\/Julie-Baeckelandt.jpg\" alt=\"Photo Julie Beackelandt\" width=\"403\" height=\"604\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>Revisitez les classiques&#8230; en jouant avec les saveurs sucr\u00e9es-sal\u00e9es pour cr\u00e9er une parfaite harmonie en bouche ! <\/p>\n","protected":false},"author":9,"featured_media":23403,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[1039,275],"class_list":["post-23400","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-gastronomie","tag-recette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette de canard Gressingham au fromage de ch\u00e8vre, betterave rouge, lard et citron confit - Fifty &amp; Me MAGAZINE<\/title>\n<meta name=\"description\" content=\"Recette de canard Gressingham, fromage de ch\u00e8vre, betterave rouge, lard, brioche et citron confit. 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