{"id":958,"date":"2010-03-14T18:27:16","date_gmt":"2010-03-14T17:27:16","guid":{"rendered":"http:\/\/www.felinewave.com\/wordpress\/?p=958"},"modified":"2010-03-14T18:28:47","modified_gmt":"2010-03-14T17:28:47","slug":"magret-de-canard-seche-au-sel","status":"publish","type":"post","link":"http:\/\/www.felinewave.com\/wordpress\/2010\/03\/14\/magret-de-canard-seche-au-sel\/","title":{"rendered":"Magret de canard s\u00e9ch\u00e9 au sel"},"content":{"rendered":"<p>Je vous livre ici une recette sugg\u00e9r\u00e9e par mon chef (merci Guy) et que j&rsquo;ai mis en pratique \u00e0 No\u00ebl dernier. C&rsquo;est une recette excessivement simple et le r\u00e9sultat est vraiment pas mal pour quelqu&rsquo;un qui aime tout ce qui est charcuterie.<\/p>\n<div id=\"attachment_1021\" style=\"width: 560px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/Magret_de_canard_seche_au_sel.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1021\" class=\"size-large wp-image-1021\" title=\"Magret_de_canard_seche_au_sel\" src=\"http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/Magret_de_canard_seche_au_sel-550x412.jpg\" alt=\"Magret de canard s\u00e9ch\u00e9 au sel\" width=\"550\" height=\"412\" srcset=\"http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/Magret_de_canard_seche_au_sel-550x412.jpg 550w, http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/Magret_de_canard_seche_au_sel-300x225.jpg 300w, http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/Magret_de_canard_seche_au_sel.jpg 1280w\" sizes=\"auto, (max-width: 550px) 100vw, 550px\" \/><\/a><p id=\"caption-attachment-1021\" class=\"wp-caption-text\">Le magret de canard s\u00e9ch\u00e9 et coup\u00e9 en fines tranches<\/p><\/div>\n<p><strong>Ingr\u00e9dients :<\/strong><\/p>\n<p><strong> <\/strong>1 magret de canard<br \/>\n1 kg de gros sel de cuisine<\/p>\n<p><strong>Pr\u00e9paration :<\/strong><\/p>\n<p>Pr\u00e9parez le magret, ie retirez tout ce qui n&rsquo;est pas beau mais en laissant la peau. L&rsquo;id\u00e9e de la recette est de laisser s\u00e9cher le magret dans un sarcophage de sel. Pour cela, j&rsquo;ai utilis\u00e9 une terrine. Il faut commencer par d\u00e9poser une couche de 2 ou 3 cm de sel au fond puis le magret cru et enfin recouvrir l&rsquo;ensemble de sel pour recouvrir totalement le magret.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/magret_canard_seche_preparation_1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-1030\" title=\"magret_canard_seche_preparation_1\" src=\"http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/magret_canard_seche_preparation_1-150x150.jpg\" alt=\"Couche de sel inf\u00e9rieure\" width=\"150\" height=\"150\" \/><\/a> <a href=\"http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/magret_canard_seche_preparation_2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-1029\" title=\"magret_canard_seche_preparation_2\" src=\"http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/magret_canard_seche_preparation_2-150x150.jpg\" alt=\"Ajout du magret de canard\" width=\"150\" height=\"150\" \/><\/a> <a href=\"http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/magret_canard_seche_preparation_3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-1027\" title=\"magret_canard_seche_preparation_3\" src=\"http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/magret_canard_seche_preparation_3-150x150.jpg\" alt=\"Fermeture du sarcophage de sel\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p>Il faut laisser l&rsquo;ensemble s\u00e9cher pendant au moins 24 h. Certain le font aussi jusqu&rsquo;\u00e0 3 jours. Il faut viser entre les deux. La quantit\u00e9 d&rsquo;eau rejet\u00e9e est assez \u00e9tonnante : les 2 cm de sel du fond ne sont pas de trop.<\/p>\n<p>Apr\u00e8s ce temps, on sort le magret du sel et on le rince bien \u00e0 l&rsquo;eau pour faire partir le sel.<\/p>\n<p>On couvre ensuite g\u00e9n\u00e9reusement le magret de poivre et on l&rsquo;enroule dans un torchon pour au moins 2 \u00e0 3 jours.<\/p>\n<div id=\"attachment_1028\" style=\"width: 560px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/magret_canard_seche_poivre.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1028\" class=\"size-large wp-image-1028\" title=\"magret_canard_seche_poivre\" src=\"http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/magret_canard_seche_poivre-550x412.jpg\" alt=\"\" width=\"550\" height=\"412\" srcset=\"http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/magret_canard_seche_poivre-550x412.jpg 550w, http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/magret_canard_seche_poivre-300x225.jpg 300w, http:\/\/www.felinewave.com\/wordpress\/wp-content\/uploads\/2010\/03\/magret_canard_seche_poivre.jpg 1280w\" sizes=\"auto, (max-width: 550px) 100vw, 550px\" \/><\/a><p id=\"caption-attachment-1028\" class=\"wp-caption-text\">Magret de canard tout juste sorti du sel et poivr\u00e9.<\/p><\/div>\n<p>Il n&rsquo;y a plus qu&rsquo;\u00e0 d\u00e9guster en coupant de fines tranches !<\/p>\n<p style=\"text-align: right;\">Ma source : <a href=\"http:\/\/chefsimon.com\/magret-canard-seche.html\" target=\"_blank\">Chef Simon<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Je vous livre ici une recette sugg\u00e9r\u00e9e par mon chef (merci Guy) et que j&rsquo;ai mis en pratique \u00e0 No\u00ebl dernier. C&rsquo;est une recette excessivement simple et le r\u00e9sultat est vraiment pas mal pour quelqu&rsquo;un qui aime tout ce qui est charcuterie. Ingr\u00e9dients : 1 magret de canard 1 kg de gros sel de cuisine [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[59],"tags":[75],"class_list":["post-958","post","type-post","status-publish","format-standard","hentry","category-recette-gourmandise","tag-magret-de-canard"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pxabt-fs","_links":{"self":[{"href":"http:\/\/www.felinewave.com\/wordpress\/wp-json\/wp\/v2\/posts\/958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.felinewave.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.felinewave.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.felinewave.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.felinewave.com\/wordpress\/wp-json\/wp\/v2\/comments?post=958"}],"version-history":[{"count":18,"href":"http:\/\/www.felinewave.com\/wordpress\/wp-json\/wp\/v2\/posts\/958\/revisions"}],"predecessor-version":[{"id":1040,"href":"http:\/\/www.felinewave.com\/wordpress\/wp-json\/wp\/v2\/posts\/958\/revisions\/1040"}],"wp:attachment":[{"href":"http:\/\/www.felinewave.com\/wordpress\/wp-json\/wp\/v2\/media?parent=958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.felinewave.com\/wordpress\/wp-json\/wp\/v2\/categories?post=958"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.felinewave.com\/wordpress\/wp-json\/wp\/v2\/tags?post=958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}