{"id":3575,"date":"2014-10-26T08:56:20","date_gmt":"2014-10-26T07:56:20","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/en\/?p=3575"},"modified":"2014-10-26T10:22:37","modified_gmt":"2014-10-26T09:22:37","slug":"comment-cuire-un-magret-de-canard","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/comment-cuire-un-magret-de-canard\/","title":{"rendered":"Comment cuire un magret de canard (la recette facile)"},"content":{"rendered":"<p>Ce billet d\u00e9crit <strong>comment faire cuire\u00a0un magret de canard<\/strong> facilement. Et quand je dis facilement, c&rsquo;est pratiquement de mettre dans une po\u00eale notre magret de canard et attendre. Certainement,\u00a0vous avez d\u00e9j\u00e0 vu un magret de canard cuit, vous avez\u00a0peut-\u00eatre remarqu\u00e9 que, parfois, il\u00a0a un croisillon sur la\u00a0peau. Ce\u00a0m\u00e9thode que je d\u00e9cris ici n&rsquo;utilise pas le croisillon, ce qui fait que c&rsquo;est\u00a0un peu plus lent en cuisson, mais cela \u00e9vite\u00a0de trop couper la peau par accident et ab\u00eemer la chair. Avec cette m\u00e9thode on va toujours obtenir un point de cuisson parfait sans aucun effort.<\/p>\n<p>Et vous, aimez-vous le magret de canard ? Faites-vous g\u00e9n\u00e9ralement le\u00a0croisillon\u00a0sur la peau ? Si vous le souhaitez, vous pouvez laisser un message dans la section commentaires.<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/maget_de_canard.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/maget_de_canard.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/maget_de_canard-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/maget_de_canard-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/10\/maget_de_canard.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/comment-cuire-un-magret-de-canard\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Comment cuire un magret de canard (la recette facile)<\/h2>\n<span id=\"post-ratings-3575\" class=\"post-ratings\" data-nonce=\"9b826e00a7\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_3575_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(3575, 1, '1 Star');\" onmouseout=\"ratings_off(3.8, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3575_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(3575, 2, '2 Stars');\" onmouseout=\"ratings_off(3.8, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3575_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(3575, 3, '3 Stars');\" onmouseout=\"ratings_off(3.8, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3575_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(3575, 4, '4 Stars');\" onmouseout=\"ratings_off(3.8, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_3575_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(3575, 5, '5 Stars');\" onmouseout=\"ratings_off(3.8, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 3,80 \/ 5. Votes: 5<\/div><\/span><span id=\"post-ratings-3575-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT35M>35 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2014-10-26\"><\/time> \n<span itemprop=\"description\" content=\"\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">Magret de canard<\/li>\n<li itemprop=\"recipeIngredient\">Poivre noir fra\u00eechement moulu<\/li>\n<li itemprop=\"recipeIngredient\">Fleur du sel<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Tout d&rsquo;abord, le magret de canard doit \u00eatre \u00e0 temp\u00e9rature ambiante. Le sortir du r\u00e9frig\u00e9rateur au moins une heure avant la cuisson.<\/li>\n<li itemprop=\"recipeInstructions\">Ensuite, nettoyer le magret de canard en enlevant la graisse sur les\u00a0bords si besoin.\u00a0Couper \u00e0\u00a0ras les possibles veines, les tendons et les nerfs. S\u00e9cher avec de papier absorbant l&rsquo;exc\u00e8s de sang.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une po\u00eale ou grill\u00a0toujours\u00a0froid\u00a0placer le magret\u00a0de canard avec la peau vers le bas. Ce n&rsquo;est pas n\u00e9cessaire de graisser la po\u00eale.<\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer\u00a0la po\u00eale \u00e0 feu moyen-doux et laisser dorer lentement pendant\u00a010 \u00e0 15 minutes, selon l&rsquo;\u00e9paisseur de la couche de graisse.<\/li>\n<li itemprop=\"recipeInstructions\">Quand la graisse est toute fondue\u00a0et qu&rsquo;il reste seulement une fine couche de peau\u00a0sur le magret, enlever toute la graisse liquide.<\/li>\n<li itemprop=\"recipeInstructions\">Monter\u00a0\u00e0 feu moyen-\u00e9lev\u00e9.\u00a0Faire dorer la peau\u00a0jusqu&rsquo;\u00e0 ce qu&rsquo;elle soit croustillante, mais sans la\u00a0br\u00fbler. Cela peut prendre 2\u00a0minutes environ.<\/li>\n<li itemprop=\"recipeInstructions\">Saler et retourner\u00a0le magret de canard. Assaisonner aussi\u00a0le c\u00f4t\u00e9 de la peau.<\/li>\n<li itemprop=\"recipeInstructions\">Faire griller \u00e0 feu moyen-\u00e9lev\u00e9 de l&rsquo;autre\u00a0c\u00f4t\u00e9 pendant 2 minutes pour une cuisson\u00a0ros\u00e9, 3 \u00e0 4 minutes pour une magret \u00e0 point et 5 minutes pour un magret bien cuit.<\/li>\n<li itemprop=\"recipeInstructions\">Retirer le magret de canard du feu et envelopper-le dans\u00a0du papier sulfuris\u00e9 (faire un papillote). Laisser reposer environ 10 minutes. Cela le\u00a0fera plus juteux et plus facile \u00e0 couper.<\/li>\n<li itemprop=\"recipeInstructions\">Enfin, couper-le en tranches de 1,5 cm d\u2019\u00e9paisseur\u00a0et assaisonner avec un peu plus de fleur de sel et poivre noir fra\u00eechement moulu selon votre\u00a0go\u00fbt.<\/li>\n<li itemprop=\"recipeInstructions\">C&rsquo;est pr\u00eat. Bon app\u00e9tit!<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>Pour acc\u00e9l\u00e9rer la\u00a0cuisson, on peut faire un croisillon sur\u00a0la peau de 1,5 cm de c\u00f4t\u00e9. Mais attention! Veillez \u00e0 ne pas p\u00e9n\u00e9trer dans la chair. C&rsquo;est toujours plus facile comme expliqu\u00e9 dans la recette, et souvent le croisillon\u00a0ne fait pas gagner\u00a0plus de\u00a0temps lorsque vous en avez plusieurs \u00e0 faire.<\/li>\n<li>La po\u00eale ou le grill o\u00f9 vous allez faire cuire le canard doit \u00eatre froid quand vous mettez le magret, de sorte que la peau laisse sortir la graisse.<\/li>\n<li>Si la peau est trop dor\u00e9e et il reste encore de la graisse,\u00a0baisser le feau.<\/li>\n<li>Vous pouvez r\u00e9cup\u00e9rer\u00a0la graisse du\u00a0magret pour une autre pr\u00e9paration, comme par exemple, des pommes de terre rissol\u00e9es \u00e0 la graisse de canard.<\/li>\n<li>Si le magret de canard se refroidit, vous pouvez le r\u00e9chauffer 2 ou 3 minutes au\u00a0four pr\u00e9chauff\u00e9 \u00e0 180\u00b0C, feu vo\u00fbte et sole.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":3576,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_metadesc":"","footnotes":""},"categories":[20],"tags":[3,445],"class_list":["post-3575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","tag-canard","tag-magret"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Comment cuire un magret de canard (la recette facile)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jesuisuncuisinier.fr\/fr\/comment-cuire-un-magret-de-canard\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" 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