Magret de canard et ses champignons

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Magret de canard et ses champignons. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Magret de canard et ses champignons is one of the most popular of recent trending foods in the world. It's enjoyed by millions every day. It's easy, it's fast, it tastes yummy. Magret de canard et ses champignons is something that I've loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Magret de canard et ses champignons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Magret de canard et ses champignons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Magret de canard et ses champignons is 6 épicuriens. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can have Magret de canard et ses champignons using 7 ingredients and 6 steps. Here is how you can achieve it.

J'adore le 🦆canard, alors je partage avec vous la cuisson pas toujours facile 😊
#menudenoel
#plusdegourmandises

Ingredients and spices that need to be Take to make Magret de canard et ses champignons:

1. 3 magrets de canards
2. Pommes dauphine maison ou pas 😊
3. 2 échalotes
4. 30 grs beurre
5. 200 grs champignons
6. 5 cl vin blanc sec ou rouge
7. 20 cl fond brun de veau ou volaille

Steps to make to make Magret de canard et ses champignons

1. Enlever l'excédent de peau des magrets (sur les côtés) et tailler la peau en quadrillage sur le dessus pour une meilleure répartition de la chaleur et donc de cuisson.
2. Dans une poêle bien chaude mettre les magrets côtés peau et les saisirs pendant 2 mins, enlever la graisse régulièrement et les retourner pendant 2 mins et répéter l'opération.
3. Préchauffer le four à 200 degrés. Une fois les magrets marquer en cuisson les mettres dans un plat les recouvrir d aluminium et finir la cuisson pendant 10 mins.
4. Dégraisser la poêle de cuisson mais ne pas la laver, pour garder les sucs de cuissons. Mettre les champignons les échalotes hachées, revenir a feu vif pendant 5 minutes (avec un peu de graisse des magrets). Assaisonner, ajouter le vin rouge et réduire au 3/4. Ajouter le fond de volaille et laisser mijoter quelques minutes. Rectifier l'assaisonnement.
5. Avant de servir, sortir le canard du four pendant 5 minutes toujours sous aluminium, puis le découper, mettre la sauce dessus ou a côté. Servir avec pommes dauphine ou gratin dauphinois ou autre.
6. Se régaler hummmm 😋😋😋😋

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So that is going to wrap this up for this exceptional food Easiest Way to Prepare Perfect Magret de canard et ses champignons. Thank you very much for reading. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!