{"id":10600,"date":"2025-07-30T12:35:39","date_gmt":"2025-07-30T12:35:39","guid":{"rendered":"https:\/\/delinoprofessional.be\/?p=10600"},"modified":"2026-04-27T11:42:53","modified_gmt":"2026-04-27T11:42:53","slug":"eend-met-sinaasappelsaus-a-lorange","status":"publish","type":"post","link":"https:\/\/delinoprofessional.be\/fr\/professional-en\/eend-met-sinaasappelsaus-a-lorange\/","title":{"rendered":"Canard \u00e0 l'orange"},"content":{"rendered":"

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\"\"<\/div>\n <\/div>\n\n \n
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Ingr\u00e9dients<\/h3>
  • 4<\/span> magrets de canard<\/span><\/li>
  • Romarin frais<\/span> hach\u00e9, poivre et gros sel<\/span><\/li>
  • 5<\/span> cl<\/span> de liqueur d'orange<\/span> Mandarin, Couintreau<\/span><\/li>
  • 2<\/span> dl<\/span> de bouillon de volaille<\/span><\/li>
  • 2<\/span> oranges \"a vif\"<\/span> (enlevez d'abord le zeste et coupez en fines lani\u00e8res, puis pelez et coupez la chair entre les membranes)<\/span><\/li>
  • 6<\/span> dl<\/span> de sauce \u00e0 l'orange D\u00e9lino<\/span><\/li>
  • 8<\/span> bottes de haricots verts<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n <\/div>\n\n \n
    \n

    Instructions<\/h3>
    • Retirez l'exc\u00e9dent de graisse des magrets de canard et incisez la peau.<\/div><\/li>
    • Chauffez une po\u00eale \u00e0 feu vif et faites dorer les magrets c\u00f4t\u00e9 peau jusqu'\u00e0 ce qu'ils soient bien croustillants. Pendant ce temps, assaisonnez la face chair avec du poivre et du sel. Retirez l'exc\u00e8s de gras. Retournez les magrets et faites dorer le c\u00f4t\u00e9 chair. Retirez-les de la po\u00eale et laissez-les cuire encore environ 6 minutes dans un four pr\u00e9chauff\u00e9 \u00e0 180\u00b0C.<\/div><\/li>
    • \u00c9gouttez la graisse de la po\u00eale et d\u00e9glacez avec la liqueur et le bouillon. Laissez mijoter bri\u00e8vement avec le romarin et les zestes des oranges. Terminez avec la sauce \u00e0 l'orange D\u00e9lino.<\/div><\/li>
    • Faites cuire \u00e0 la vapeur les haricots verts.<\/div><\/li><\/ul><\/div><\/div>\n <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

         <\/p>","protected":false},"author":2,"featured_media":12305,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default"],"wpupg_custom_link_nofollow":["default"],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[550,138,139,230,636,92,2262],"tags":[2455],"class_list":["post-10600","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gerechten","category-professional-en","category-professional-2","category-professionals","category-professionals-en","category-professionnel","category-sinaasappelsaus","tag-sinaasappelsaus"],"yoast_head":"\nEend met sinaasappelsaus (\u00e0 l'orange) - Delino 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