{"id":112,"date":"2016-03-18T19:30:05","date_gmt":"2016-03-18T18:30:05","guid":{"rendered":"http:\/\/entrelapoireetlefromage.com\/entrelapoireetlefromage.com\/?p=112"},"modified":"2026-02-20T15:33:11","modified_gmt":"2026-02-20T14:33:11","slug":"magrets-de-canard-aux-pommes","status":"publish","type":"post","link":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/2016\/03\/18\/magrets-de-canard-aux-pommes\/","title":{"rendered":"Magrets de Canard aux Pommes"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">C&rsquo;est au Chef \u00e9toil\u00e9 Andr\u00e9 Daguin que l&rsquo;on doit le magret de canard si cher a notre gastronomie.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chef de l&rsquo;H\u00f4tel de France a Auch dans le Gers, ce cuisinier hors pair a d\u00e9fi\u00e9 la cuisine traditionnelle du sud ouest dans laquelle le canard \u00e9tait servi s\u00e9ch\u00e9, fum\u00e9 &nbsp;ou encore confit.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p class=\"wp-block-paragraph\">Ce n&rsquo;est qu&rsquo;en 1959 qu&rsquo;il d\u00e9cide de porter \u00e0 son menu ces pi\u00e8ces maigres de la volaille, simplement grill\u00e9e.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Puis c&rsquo;est en 1965 qu&rsquo;il accompagnera les magrets d&rsquo;une sauce au poivre vert, permettant ainsi de le populariser aux yeux de ses clients et tr\u00e8s rapidement des consommateurs en g\u00e9n\u00e9ral.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Je vous propose aujourd&rsquo;hui une version sucr\u00e9e sal\u00e9e, agr\u00e9ment\u00e9e de pommes et de vinaigre balsamique.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"427\" height=\"640\" src=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2016\/03\/Magret-de-Canard-aux-Pommes-Balsamique-2.png\" alt=\"\" class=\"wp-image-16318\" srcset=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2016\/03\/Magret-de-Canard-aux-Pommes-Balsamique-2.png 427w, https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2016\/03\/Magret-de-Canard-aux-Pommes-Balsamique-2-200x300.png 200w\" sizes=\"auto, (max-width: 427px) 100vw, 427px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Temps de pr\u00e9paration: 15 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Temps de cuisson: 18 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingr\u00e9dients: (Pour 2 personnes)<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 magrets de canard<\/li>\n\n\n\n<li>2 pommes<\/li>\n\n\n\n<li>6 cl de <a href=\"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/2015\/11\/26\/reduction-de-vinaigre-balsamique-au-miel-romarin\/\" data-type=\"post\" data-id=\"106\">R\u00e9duction de Vinaigre Balsamique:<\/a> (ou \u00e0 d\u00e9faut 2 c \u00e0 s de vinaigre balsamique et 2 c \u00e0 s de miel)<\/li>\n\n\n\n<li>sel, poivre<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Instructions:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pr\u00e9chauffer votre four \u00e0 200\u00b0C.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pelez les pommes, \u00f4tez-en les c\u0153urs, coupez-les en deux et r\u00e9servez.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Quadrillez les magrets, salez, poivrez et d\u00e9posez-les dans une po\u00eale chaude, c\u00f4t\u00e9 peau. Faites cuire \u00e0 feu moyen environ 5-6 minutes en \u00f4tant r\u00e9guli\u00e8rement la graisse de la po\u00eale.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Puis retournez le magret c\u00f4t\u00e9 chair, afin de le colorer, environ 2-3 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">D\u00e9posez-les ensuite dans un plat allant au four et enfournez pour 10 minutes de cuisson suppl\u00e9mentaires.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pendant ce temps, d\u00e9posez les pommes dans votre po\u00eale et faites revenir pendant 2 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Puis, \u00f4tez la po\u00eale du feu et d\u00e9glacez avec la r\u00e9duction de vinaigre balsamique en nappant r\u00e9guli\u00e8rement les pommes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sortez les magrets du four, coupez-les en tranches, nappez-les de sauce et servez accompagn\u00e9s des pommes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"427\" height=\"640\" src=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2016\/03\/Magret-de-Canard-aux-Pommes-Balsamique-1.png\" alt=\"\" class=\"wp-image-16315\" srcset=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2016\/03\/Magret-de-Canard-aux-Pommes-Balsamique-1.png 427w, https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2016\/03\/Magret-de-Canard-aux-Pommes-Balsamique-1-200x300.png 200w\" sizes=\"auto, (max-width: 427px) 100vw, 427px\" \/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>C&rsquo;est au Chef \u00e9toil\u00e9 Andr\u00e9 Daguin que l&rsquo;on doit le magret de canard si cher a notre gastronomie. Chef de l&rsquo;H\u00f4tel de France a Auch &hellip; <\/p>\n","protected":false},"author":1,"featured_media":16315,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[224,170,196],"class_list":["post-112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-4plats-principaux","tag-magret-de-canard","tag-pomme","tag-vinaigre-balsamique"],"_links":{"self":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=112"}],"version-history":[{"count":12,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/112\/revisions"}],"predecessor-version":[{"id":16319,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/112\/revisions\/16319"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/media\/16315"}],"wp:attachment":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}