Recipe of Quick Magret de canard séché
Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Award-winning Magret de canard séché. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Magret de canard séché, 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 séché 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 séché is Pour plusieurs gourmands. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Magret de canard séché estimated approx 3 semaines.
To get started with this recipe, we must first prepare a few components. You can cook Magret de canard séché using 3 ingredients and 4 steps. Here is how you can achieve it.
Parfait pour les fêtes de fin d’année et pour toute l’année en fait ! #cuisinefacile
Ingredients and spices that need to be Prepare to make Magret de canard séché:
- 1 beau magret de canard
- 500 gr gros sel
- Épices de votre choix. Piment d’espelette, 5 baies, thym, herbes de Provence.
Instructions to make to make Magret de canard séché
- Enlever un peu de gras sur le magret, un tout petit peu, j’ai juste retirer ce qui dépassait sur les côtés, je n’ai rien touché sur le dessus.
- Ensuite, verser la moitié du sel dans un plat, et y poser le magret graisse côté sel. Et recouvrir avec le reste du sel. Couvrir d’un torchon propre. Laisser poser 24 h dans un endroit sec et à l’abri de la poussière.
- Au bout des 24h, sortir le magret du sel, et le rincer. Bien le sécher, et ajouter les épices le poivrer ou/et les épices herbes de votre choix, des deux côtés du magret. Mettre le dans un torchon propre, et disposer dans le bac à légume. Laisser 3 semaines en vérifiant de temps en temps. (Environ 1 fois par semaine, j’ouvre le torchon pour voir son état).
- Puis au bout de ces longues semaines, vous pourrez déguster ce magret dans une salade landaise, à l’apéro ou sur une pizza... par exemple 😊😋 bonne régalade !
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So that's going to wrap it up with this special food Step-by-Step Guide to Make Super Quick Homemade Magret de canard séché. Thank you very much for your time. I am sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!