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Magret de canard sauce aux cèpes

Recipe by La cuisine de Philippe

Un magret de canard tendre, grillé à la perfection, nappé d'une sauce onctueuse aux cèpes réhydratés, idéale pour les repas de fête. La recette combine la richesse du canard avec la profondeur aromatique des champignons sauvages, le tout relevé d'une pointe de muscade.

MediumFrenchServes 2

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Source Video
1h 9m
Prep
0m
Cook
10m
Cleanup
1h 19m
Total

Cost Breakdown

Total cost:$20.45
Per serving:$10.23

Critical Success Points

  • Réhydratation correcte des cèpes pour éviter qu’ils restent durs
  • Quadrillage précis de la peau du magret pour une fonte homogène du gras
  • Ne pas surcuire le magret afin de conserver une chair rosée
  • Mixer la sauce jusqu’à obtenir une texture parfaitement lisse

Safety Warnings

  • Manipuler la poêle très chaude – utiliser des gants de cuisine
  • Faire attention aux éclaboussures d'huile chaude lors de la cuisson du magret
  • Utiliser le mixeur plongeant avec le couvercle du bol pour éviter les projections de sauce chaude
  • Utiliser un couteau bien aiguisé pour le quadrillage afin d'éviter les glissades

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