{"id":51190,"date":"2025-08-27T19:28:54","date_gmt":"2025-08-27T19:28:54","guid":{"rendered":"https:\/\/hunting.be\/canard-sauvage-dandre-gerrits\/"},"modified":"2025-11-12T15:32:58","modified_gmt":"2025-11-12T15:32:58","slug":"canard-sauvage-dandre-gerrits","status":"publish","type":"post","link":"https:\/\/hunting.be\/fr\/canard-sauvage-dandre-gerrits\/","title":{"rendered":"Canard sauvage d\u2019Andr\u00e9 Gerrits"},"content":{"rendered":"[vc_row type=\u00a0\u00bbin_container\u00a0\u00bb full_screen_row_position=\u00a0\u00bbmiddle\u00a0\u00bb column_margin=\u00a0\u00bbdefault\u00a0\u00bb column_direction=\u00a0\u00bbdefault\u00a0\u00bb column_direction_tablet=\u00a0\u00bbdefault\u00a0\u00bb column_direction_phone=\u00a0\u00bbdefault\u00a0\u00bb scene_position=\u00a0\u00bbcenter\u00a0\u00bb text_color=\u00a0\u00bbdark\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb row_border_radius=\u00a0\u00bbnone\u00a0\u00bb row_border_radius_applies=\u00a0\u00bbbg\u00a0\u00bb overflow=\u00a0\u00bbvisible\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb shape_divider_position=\u00a0\u00bbbottom\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb][vc_column column_padding=\u00a0\u00bbno-extra-padding\u00a0\u00bb column_padding_tablet=\u00a0\u00bbinherit\u00a0\u00bb column_padding_phone=\u00a0\u00bbinherit\u00a0\u00bb column_padding_position=\u00a0\u00bball\u00a0\u00bb column_element_direction_desktop=\u00a0\u00bbdefault\u00a0\u00bb column_element_spacing=\u00a0\u00bbdefault\u00a0\u00bb desktop_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb tablet_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb phone_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb background_color_opacity=\u00a0\u00bb1″ background_hover_color_opacity=\u00a0\u00bb1″ column_backdrop_filter=\u00a0\u00bbnone\u00a0\u00bb column_shadow=\u00a0\u00bbnone\u00a0\u00bb column_border_radius=\u00a0\u00bbnone\u00a0\u00bb column_link_target=\u00a0\u00bb_self\u00a0\u00bb column_position=\u00a0\u00bbdefault\u00a0\u00bb gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ width=\u00a0\u00bb1\/2″ tablet_width_inherit=\u00a0\u00bbdefault\u00a0\u00bb animation_type=\u00a0\u00bbdefault\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb border_type=\u00a0\u00bbsimple\u00a0\u00bb column_border_width=\u00a0\u00bbnone\u00a0\u00bb column_border_style=\u00a0\u00bbsolid\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb text_direction=\u00a0\u00bbdefault\u00a0\u00bb]\n

Un d\u00e9licieux plat d\u2019hiver : le canard sauvage, frit en carcasse, servi avec de la laitue am\u00e8re, des f\u00fbts de betteraves et des myrtilles marin\u00e9es.<\/i><\/i><\/p>\n

Pour 4 personnes<\/b><\/h3>\n

 <\/p>\n

(R\u00e9duire de moiti\u00e9 les montants pour 2 personnes)<\/i><\/i><\/p>\n

\n

 <\/p>\n

Ravitaillement<\/b><\/h2>\n

 <\/p>\n

    \n
  • \n

    Centrifugeuse<\/p>\n<\/li>\n

  • \n

    Four<\/p>\n<\/li>\n

  • \n

    Mixeur plongeant<\/p>\n<\/li>\n

  • \n

    Plat \u00e0 four spacieux<\/p>\n<\/li>\n

  • \n

    Petite prise<\/p>\n<\/li>\n

  • \n

    Morceau de ficelle de cuisine<\/p>\n<\/li>\n<\/ul>\n

    1. Noix \u00e0 l\u2019huile de barbecue<\/b><\/h3>\n

    <\/h3>\n

    (un jour \u00e0 l\u2019avance)<\/b><\/h3>\n

     <\/p>\n

    Laissez refroidir un charbon de barbecue dans une po\u00eale avec de l\u2019huile pour cr\u00e9er un doux ar\u00f4me de barbecue. Faites ensuite cuire les noix \u00e0 la vapeur pendant 15 minutes avec l\u2019huile dans un sac sous vide. Ensuite, faites-les frire jusqu\u2019\u00e0 ce qu\u2019ils soient l\u00e9g\u00e8rement dor\u00e9s et laissez-les mariner dans l\u2019huile du barbecue pendant au moins une nuit<\/b><\/span>. <\/p>\n

    \n

     <\/p>\n

    2. Barils de betteraves et sauce<\/b><\/h3>\n

     <\/p>\n

    Faites bouillir la betterave jusqu\u2019\u00e0 ce qu\u2019elle soit tendre. V\u00e9rifiez avec un couteau : s\u2019il est doux au toucher, alors ils sont bons. Coupez les betteraves en tranches d\u2019environ 2 cm<\/g><\/g> de haut et d\u00e9coupez des barils \u00e0 l\u2019aide d\u2019un petit cutter. Conservez les restes des betteraves. <\/p>\n

    Mettez les morceaux de betterave restants dans l\u2019extracteur de jus et r\u00e9cup\u00e9rez le jus. Laisser r\u00e9duire dans une casserole avec les \u00e9pices jusqu\u2019\u00e0 obtenir une sauce sirupeuse. Glacez les f\u00fbts de betterave dans ce sirop pour qu\u2019ils obtiennent une belle couche brillante. <\/p>\n

    \n

     <\/p>\n

    3. Myrtilles marin\u00e9es<\/b><\/h3>\n

     <\/p>\n

    Placez les myrtilles dans de l\u2019eau sal\u00e9e pendant quelques minutes pour les mariner l\u00e9g\u00e8rement.<\/p>\n

    \n

     <\/p>\n

    4. Pr\u00e9paration du canard colvert<\/b><\/h3>\n

     <\/p>\n

    Pr\u00e9chauffez le four \u00e0 100 \u00b0C<\/b><\/span>. Pr\u00e9parez les canards pour la cuisson et faites mariner l\u2019int\u00e9rieur avec du sel et du poivre. Coupez la gousse d\u2019ail en deux et placez-la dans le canard. <\/p>\n

    Attachez les boulons du canard avec de la ficelle de cuisine. Saupoudrez l\u2019ext\u00e9rieur de sel et de poivre. Faites revenir les canards dans du beurre et de l\u2019huile et arrosez-les r\u00e9guli\u00e8rement de graisse de cuisson \u2013 \u00e9galement \u00e0 l\u2019int\u00e9rieur. <\/p>\n

    Lorsque la peau est bien dor\u00e9e et que la viande est cuite \u00e0 point,<\/b><\/span> les canards passent au four pendant encore 5 minutes<\/b><\/span> . Ensuite, laissez-les reposer \u00e0 l\u2019ext\u00e9rieur du four pendant 5 minutes<\/b><\/span>. <\/p>\n

    \n

     <\/p>\n

    5. Sauce au canard<\/b><\/h3>\n

     <\/p>\n

    Faites une sauce riche avec la carcasse, le cou et les ailes. Faites revenir les d\u00e9chets de canard jusqu\u2019\u00e0 ce qu\u2019ils soient l\u00e9g\u00e8rement dor\u00e9s, salez, poivrez et ajoutez un filet de vin rouge. Versez ensuite le jus de veau, laissez r\u00e9duire et terminez par un peu de vinaigre de vin rouge. <\/p>\n

    \n

     <\/p>\n

    6. Peau de canard croustillante<\/b><\/h3>\n

     <\/p>\n

    Faites bouillir la peau de canard dans de l\u2019eau sal\u00e9e pendant 10 minutes<\/b><\/span> . M\u00e9langez ensuite la peau avec le bouillon de poulet, le sel, le poivre et le tapioca jusqu\u2019\u00e0 consistance lisse et \u00e9paisse. \u00c9talez-le sur un tapis de cuisson et faites cuire au four pendant 15 minutes<\/b><\/span> \u00e0 180 \u00b0C<\/b><\/span> jusqu\u2019\u00e0 ce qu\u2019une peau croustillante se forme. <\/p>\n

    \n

     <\/p>\n

    7. Garniture et formatage<\/b><\/h3>\n

     <\/p>\n

    Coupez l\u2019orange sanguine en quartiers et la laitue rouge en petits morceaux. Dressez les assiettes avec le canard, les tonnes de betteraves, les baies marin\u00e9es, la peau de canard croustillante et les noix. <\/p>\n

     <\/p>\n

    Regardez la vid\u00e9o ci-dessous :[\/vc_column_text][\/vc_column][vc_column column_padding=\u00a0\u00bbno-extra-padding\u00a0\u00bb column_padding_tablet=\u00a0\u00bbinherit\u00a0\u00bb column_padding_phone=\u00a0\u00bbinherit\u00a0\u00bb column_padding_position=\u00a0\u00bball\u00a0\u00bb column_element_direction_desktop=\u00a0\u00bbdefault\u00a0\u00bb column_element_spacing=\u00a0\u00bbdefault\u00a0\u00bb desktop_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb tablet_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb phone_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb background_color_opacity=\u00a0\u00bb1″ background_hover_color_opacity=\u00a0\u00bb1″ column_backdrop_filter=\u00a0\u00bbnone\u00a0\u00bb column_shadow=\u00a0\u00bbnone\u00a0\u00bb column_border_radius=\u00a0\u00bbnone\u00a0\u00bb column_link_target=\u00a0\u00bb_self\u00a0\u00bb column_position=\u00a0\u00bbdefault\u00a0\u00bb gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ width=\u00a0\u00bb1\/2″ tablet_width_inherit=\u00a0\u00bbdefault\u00a0\u00bb animation_type=\u00a0\u00bbdefault\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb border_type=\u00a0\u00bbsimple\u00a0\u00bb column_border_width=\u00a0\u00bbnone\u00a0\u00bb column_border_style=\u00a0\u00bbsolid\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb text_direction=\u00a0\u00bbdefault\u00a0\u00bb]\n

    Ingr\u00e9dients<\/b><\/h2>\n

     <\/p>\n

    Canard colvert<\/b><\/h3>\n

     <\/p>\n

      \n
    • \n

      2 canards colverts<\/p>\n<\/li>\n

    • \n

      1 t\u00eate de laitue rouge<\/p>\n<\/li>\n

    • \n

      1 orange sanguine<\/p>\n<\/li>\n

    • \n

      125 g de myrtilles<\/p>\n<\/li>\n

    • \n

      1 gousse d\u2019ail<\/p>\n<\/li>\n

    • \n

      Huile de cuisson<\/p>\n<\/li>\n

    • \n

      Cuisson du beurre<\/p>\n<\/li>\n<\/ul>\n

       <\/p>\n

      Barils de betteraves et sauce<\/b><\/h3>\n

       <\/p>\n

        \n
      • \n

        4 betteraves<\/p>\n<\/li>\n

      • \n

        2 clous de girofle<\/p>\n<\/li>\n

      • \n

        5 gousses de cardamome<\/p>\n<\/li>\n

      • \n

        1 anis \u00e9toil\u00e9<\/p>\n<\/li>\n

      • \n

        50 g de cassonade<\/p>\n<\/li>\n

      • \n

        3 g de sel<\/p>\n<\/li>\n<\/ul>\n

         <\/p>\n

        Noix \u00e0 l\u2019huile de barbecue<\/b><\/h3>\n

         <\/p>\n

          \n
        • \n

          125 g de noix<\/p>\n<\/li>\n

        • \n

          1 charbon chaud (du barbecue)<\/p>\n<\/li>\n

        • \n

          Huile<\/p>\n<\/li>\n<\/ul>\n

           <\/p>\n

          Sauce au canard<\/b><\/h3>\n

           <\/p>\n

            \n
          • \n

            Un trait de vin rouge<\/p>\n<\/li>\n

          • \n

            Vinaigre de vin rouge<\/p>\n<\/li>\n

          • \n

            Jus de veau<\/p>\n<\/li>\n<\/ul>\n

             <\/p>\n

            Peau de canard croustillante<\/b><\/h3>\n

             <\/p>\n

              \n
            • \n

              250 g de peau de canard<\/p>\n<\/li>\n

            • \n

              350 g de bouillon de volaille<\/p>\n<\/li>\n

            • \n

              120 g de tapioca<\/p>\n<\/li>\n

            • \n

              Sel et poivre<\/p>\n<\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=\u00a0\u00bbin_container\u00a0\u00bb full_screen_row_position=\u00a0\u00bbmiddle\u00a0\u00bb column_margin=\u00a0\u00bbdefault\u00a0\u00bb column_direction=\u00a0\u00bbdefault\u00a0\u00bb column_direction_tablet=\u00a0\u00bbdefault\u00a0\u00bb column_direction_phone=\u00a0\u00bbdefault\u00a0\u00bb scene_position=\u00a0\u00bbcenter\u00a0\u00bb text_color=\u00a0\u00bbdark\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb row_border_radius=\u00a0\u00bbnone\u00a0\u00bb row_border_radius_applies=\u00a0\u00bbbg\u00a0\u00bb overflow=\u00a0\u00bbvisible\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb shape_divider_position=\u00a0\u00bbbottom\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb][vc_column column_padding=\u00a0\u00bbno-extra-padding\u00a0\u00bb column_padding_tablet=\u00a0\u00bbinherit\u00a0\u00bb column_padding_phone=\u00a0\u00bbinherit\u00a0\u00bb column_padding_position=\u00a0\u00bball\u00a0\u00bb column_element_direction_desktop=\u00a0\u00bbdefault\u00a0\u00bb column_element_spacing=\u00a0\u00bbdefault\u00a0\u00bb desktop_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb tablet_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb phone_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb background_color_opacity=\u00a0\u00bb1″ background_hover_color_opacity=\u00a0\u00bb1″ column_backdrop_filter=\u00a0\u00bbnone\u00a0\u00bb column_shadow=\u00a0\u00bbnone\u00a0\u00bb column_border_radius=\u00a0\u00bbnone\u00a0\u00bb column_link_target=\u00a0\u00bb_self\u00a0\u00bb column_position=\u00a0\u00bbdefault\u00a0\u00bb gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ width=\u00a0\u00bb1\/1″ tablet_width_inherit=\u00a0\u00bbdefault\u00a0\u00bb animation_type=\u00a0\u00bbdefault\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb border_type=\u00a0\u00bbsimple\u00a0\u00bb column_border_width=\u00a0\u00bbnone\u00a0\u00bb column_border_style=\u00a0\u00bbsolid\u00a0\u00bb][nectar_video_lightbox link_style=\u00a0\u00bbplay_button_2″ nectar_play_button_color=\u00a0\u00bbDefault-Accent-Color\u00a0\u00bb image_url=\u00a0\u00bb47789″ hover_effect=\u00a0\u00bbdefaut\u00a0\u00bb box_shadow=\u00a0\u00bbnone\u00a0\u00bb border_radius=\u00a0\u00bbnone\u00a0\u00bb play_button_size=\u00a0\u00bbdefault\u00a0\u00bb video_url=\u00a0\u00bbhttps:\/\/www.youtube.com\/watch?v=Iedlr6iwkZ0″ image_size=\u00a0\u00bbsmall\u00a0\u00bb][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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