Magret de canard aux pommes, miel et thym

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Magret de canard aux pommes, miel et thym. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Magret de canard aux pommes, miel et thym, 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 aux pommes, miel et thym 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 aux pommes, miel et thym is 2 personnes. 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 aux pommes, miel et thym estimated approx 30 min.

To get started with this recipe, we must prepare a few ingredients. You can have Magret de canard aux pommes, miel et thym using 11 ingredients and 9 steps. Here is how you can achieve that.

Une recette simple et toujours efficace !

Ingredients and spices that need to be Prepare to make Magret de canard aux pommes, miel et thym:

1. 1 magret de canard
2. 4 pommes à cuire
3. vinaigre balsamique
4. miel liquide
5. beurre
6. 1 échalote
7. 6 brins thym
8. huile d'olive
9. sel
10. poivre
11. 1/2 citron

Instructions to make to make Magret de canard aux pommes, miel et thym

1. Pelez et coupez les pommes en dés, les arroser du jus de citron.
2. Dans une casserole, mettre un morceau de beurre, un filet d'huile d'olive, puis les pommes, l'échalote coupée en lamelles et le thym. Laisser cuire avec un fond d'eau à feu moyen en remuant régulièrement.
3. Badigeonnez le magret de miel et cisaillez la peau sans entailler la graisse pour former un quadrillage
4. Dans une sauteuse, mettre un morceau de beurre, un filet d'huile d'olive et une cuillère à soupe de vinaigre balsamique. Y placer le magret côté peau et laisser cuire à feu vif pendant 5 min.
5. Lorsque la peau est bien dorée, retournez le magret et laisser cuire à feu vif 3 min.
6. Baissez le feu, et ajoutez le contenu de la casserole dans la sauteuse. Laissez cuire à feu moyen encore 5 min en remuant les pommes pour qu'elles s'imprègnent du suc du magret, salez, poivrez.
7. Vérifiez la cuisson du magret en l'entaillant, il doit être bien rosé et rouge au milieu.
8. Placez le magret sur une planche à découper et laissez reposer 2-3 min avant de le couper en fines tranches.
9. Vous pouvez maintenant servir, accompagné des pommes !

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