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Magret de canard sauce aux cèpes
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.
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Cost Breakdown
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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