{"id":6756,"date":"2020-12-07T13:09:38","date_gmt":"2020-12-07T17:09:38","guid":{"rendered":"https:\/\/lecarnetdemc.ca\/?post_type=cp_recipe&#038;p=6756"},"modified":"2020-12-07T13:49:22","modified_gmt":"2020-12-07T17:49:22","slug":"bouchees-de-ravioli-au-canard-avec-champignons-et-demi-glace","status":"publish","type":"cp_recipe","link":"https:\/\/lecarnetdemc.ca\/en\/recipes\/bouchees-de-ravioli-au-canard-avec-champignons-et-demi-glace\/","title":{"rendered":"Bouch\u00e9es de ravioli au canard avec champignons et demi-glace"},"content":{"rendered":"<h2>Pour vos ap\u00e9ros virtuels avec vos amis ou tout simplement pour un joli hors d\u2019\u0153uvre des F\u00eates, on vous propose ces d\u00e9licieuses bouch\u00e9es de ravioli au canard et fines herbes, qu\u2019on est venu agr\u00e9menter d\u2019une sauce demi-glace et de champignons savoureux.<\/h2>\n<h3>Ingr\u00e9dients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div class=\"cooked-single-ingredient cooked-heading\">Ingr\u00e9dients <\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a href=\"https:\/\/villaravioli.com\/pates-fraiches-en-epicerie\/duck-and-herbs-ravioli\/\">1\/2 paquet de Ravioli au canard et fines herbes de Villa Ravioli (200 g)<\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">30 ml (2 c. \u00e0 soupe) de beurre                                                                   <\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">30 ml (2 c. \u00e0 soupe) d\u2019huile v\u00e9g\u00e9tale<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">1 paquet (227 g) de champignons caf\u00e9 ou de Paris, entiers ou coup\u00e9s en deux<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">1 paquet (113 g) de champignons shitake tranch\u00e9s<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">45 ml (3 c. \u00e0 soupe) d\u2019\u00e9chalotes vertes cisel\u00e9es<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">15 ml (1 c. \u00e0 soupe) d\u2019\u00e9chalotes fran\u00e7aises cisel\u00e9es <\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">60 ml (1\/4 tasse) de vin blanc<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">375 ml (1 \u00bd tasse) de sauce demi-glace du commerce<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">125 ml (1\/2 tasse) de fond de veau du commerce<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Sel et poivre au go\u00fbt <\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Un paquet de cure-dents pour hors-d\u2019\u0153uvre.<\/span><\/div>\n<\/div>\n<h3>Pr\u00e9paration<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-heading\">Pr\u00e9paration <\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 1\">\n<div class=\"cooked-dir-content\">\n<p>Dans une marmite d\u2019eau bouillante, cuire les ravioli de 10 \u00e0 12 minutes.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 2\">\n<div class=\"cooked-dir-content\">\n<p>Retirer ensuite les ravioli de leur eau de cuisson.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 3\">\n<div class=\"cooked-dir-content\">\n<p>R\u00e9server.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 4\">\n<div class=\"cooked-dir-content\">\n<p>Dans une po\u00eale antiadh\u00e9sive, chauffer le beurre et l\u2019huile. Jetez-y les champignons.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 5\">\n<div class=\"cooked-dir-content\">\n<p>Cuire et faire dorer les champignons \u00e0 feu \u00e9lev\u00e9 5 \u00e0 8 minutes (ou jusqu\u2019\u00e0 l\u2019obtention d\u2019une belle coloration). Assaisonner. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 6\">\n<div class=\"cooked-dir-content\">\n<p>Ajouter les \u00e9chalotes. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 7\">\n<div class=\"cooked-dir-content\">\n<p>Cuire 1 minute. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 8\">\n<div class=\"cooked-dir-content\">\n<p>D\u00e9glacer le m\u00e9lange champignons-\u00e9chalotes avec le vin blanc. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 9\">\n<div class=\"cooked-dir-content\">\n<p>R\u00e9duire \u00e0 sec. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 10\">\n<div class=\"cooked-dir-content\">\n<p>Ajouter ensuite \u00e0 la pr\u00e9paration le fond de veau et la demi-glace. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 11\">\n<div class=\"cooked-dir-content\">\n<p>Porter \u00e0 \u00e9bullition. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 12\">\n<div class=\"cooked-dir-content\">\n<p>Cuire jusqu\u2019\u00e0 l\u2019obtention d\u2019une texture \u00e9paisse et onctueuse.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 13\">\n<div class=\"cooked-dir-content\">\n<p>\u00c0 l\u2019aide d\u2019un cure-dent pour hors-d\u2019oeuvre, embrocher un ravioli, puis 2-3 tranches de shitak\u00e9 et terminer avec un petit champignon entier de Paris.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 14\">\n<div class=\"cooked-dir-content\">\n<p>D\u00e9poser les brochettes de ravioli dans un plateau de service. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 15\">\n<div class=\"cooked-dir-content\">\n<p>D\u00e9guster chaud !<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":7,"featured_media":6757,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[117],"class_list":["post-6756","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-hors-doeuvre"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - 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