{"id":7075,"date":"2021-02-01T22:27:09","date_gmt":"2021-02-02T02:27:09","guid":{"rendered":"https:\/\/lecarnetdemc.ca\/?post_type=cp_recipe&#038;p=7075"},"modified":"2021-02-01T22:37:24","modified_gmt":"2021-02-02T02:37:24","slug":"fondue-bourguignonne-a-la-poitrine-de-canard-et-legumes-tempura","status":"publish","type":"cp_recipe","link":"https:\/\/lecarnetdemc.ca\/en\/recipes\/fondue-bourguignonne-a-la-poitrine-de-canard-et-legumes-tempura\/","title":{"rendered":"Fondue bourguignonne \u00e0 la poitrine de canard et l\u00e9gumes tempura"},"content":{"rendered":"<h2>La fondue bourguignonne fait un retour en force cette ann\u00e9e. On aime que la viande et les l\u00e9gumes soient croustillants sous la dent. Notre version est toutefois un peu diff\u00e9rente : c\u2019est un hybride entre la cuisine suisse et asiatique. On utilise de la poitrine de canard, de la sauce hoisin et on accompagne de l\u00e9gumes tempura. Vous verrez, c\u2019est d\u00e9licieux et original!<\/h2>\n<h3>Ingr\u00e9dients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div class=\"cooked-single-ingredient cooked-heading\">Ingr\u00e9dients &#8211; Sauce mayo hoisin :<\/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 mayonnaise<\/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) de sauce hoisin<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">\u00bd cuill\u00e8re \u00e0 th\u00e9 (2,5 ml) d\u2019huile de s\u00e9same<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Graines de s\u00e9same au go\u00fbt <\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Ingr\u00e9dients &#8211; Canard :<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a href=\"https:\/\/canardsdulacbrome.com\/produits\/poitrine-de-canard-desossee\/\">2 poitrines de canard d\u00e9soss\u00e9es de Canard du Lac Brome tranch\u00e9es en lani\u00e8res<\/a><\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Ingr\u00e9dients &#8211; L\u00e9gumes tempura :<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">180 ml (3\/4 tasse) de p\u00e2te tempura du commerce <\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">2 paquets (125 g) de champignons shiitake <\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">1 sac (1 lb ou 450 g) d\u2019haricots verts<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">1 oignon rouge tranch\u00e9 <\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Quelques feuilles de chou fris\u00e9 (kale) Sauce soya du commerce en accompagnement<\/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 &#8211; Sauce mayo-hoisin<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 1\">\n<div class=\"cooked-dir-content\">\n<p>Dans un bol, m\u00e9langez ensemble les ingr\u00e9dients de la sauce. <\/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>R\u00e9servez.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Pr\u00e9paration &#8211; L\u00e9gumes tempura <\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"\u00c9tape 3\">\n<div class=\"cooked-dir-content\">\n<p>Dans un autre bol, pr\u00e9parez la p\u00e2te tempura, tel qu\u2019indiqu\u00e9 sur l\u2019emballage. R\u00e9servez.<\/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>Chauffez l\u2019huile dans le caquelon \u00e0 fondue. <\/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>Trempez les l\u00e9gumes dans la p\u00e2te tempura. <\/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>\u00c9gouttez pour enlever l\u2019exc\u00e9dent de p\u00e2te.<\/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 les l\u00e9gumes \u00e0 grande friture dans l\u2019huile chauff\u00e9e du caquelon, quelques minutes. <\/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>Sortez les l\u00e9gumes une fois que la p\u00e2te est cuite et croustillante.<\/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>Trempez-les dans la sauce soya avant de d\u00e9guster.<\/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>Piquez les morceaux de canard cru sur les fourchettes \u00e0 fondue. <\/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>Frire dans l\u2019huile un bon 2 minutes (ou jusqu\u2019\u00e0 ce que le canard soit cuit). <\/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>Trempez ensuite les morceaux de canard frits dans la sauce mayo hoisin.<\/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>D\u00e9gustez ! Un vrai d\u00e9lice !<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":7,"featured_media":7065,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[256],"class_list":["post-7075","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-plat-principal"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fondue bourguignonne \u00e0 la poitrine de canard et l\u00e9gumes tempura - Le carnet de MC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lecarnetdemc.ca\/en\/recipes\/fondue-bourguignonne-a-la-poitrine-de-canard-et-legumes-tempura\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fondue bourguignonne \u00e0 la poitrine de canard et l\u00e9gumes tempura - Le carnet de MC\" \/>\n<meta property=\"og:description\" content=\"La fondue bourguignonne fait un retour en force cette ann\u00e9e. On aime que la viande et les l\u00e9gumes soient croustillants sous la dent. Notre version est toutefois un peu diff\u00e9rente : c\u2019est un hybride entre la cuisine suisse et asiatique. On utilise de la poitrine de canard, de la sauce hoisin et on accompagne de l\u00e9gumes tempura. 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