{"id":241,"date":"2025-05-16T12:22:49","date_gmt":"2025-05-16T12:22:49","guid":{"rendered":"https:\/\/narainen.com\/cpm25\/g1\/?p=241"},"modified":"2025-05-16T14:35:57","modified_gmt":"2025-05-16T14:35:57","slug":"le-canard-comme-a-pekin-ou-presque","status":"publish","type":"post","link":"https:\/\/narainen.com\/cpm25\/g1\/le-canard-comme-a-pekin-ou-presque\/","title":{"rendered":"Le canard comme \u00e0 P\u00e9kin ou presque"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large has-custom-border\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0914-1024x683.jpeg\" alt=\"Plat de canard lacquer accompagn\u00e9 de l\u00e9gumes et de sauce en guise de d\u00e9coration. \" class=\"has-border-color wp-image-347\" style=\"border-color:var(--ast-global-color-7);border-width:2px;border-radius:7px;aspect-ratio:16\/9;object-fit:cover\" srcset=\"https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0914-1024x683.jpeg 1024w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0914-300x200.jpeg 300w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0914-768x512.jpeg 768w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0914-1536x1024.jpeg 1536w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0914-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading has-ast-global-color-7-background-color has-background has-medium-font-size\">Ingr\u00e9dients<\/h2>\n\n\n\n<ul class=\"wp-block-list has-ast-global-color-5-background-color has-background\">\n<li>\n<ul class=\"wp-block-list\">\n<li>1 canard<\/li>\n\n\n\n<li>3 \u00e9toiles d&rsquo;anis<\/li>\n\n\n\n<li>1 morceau de gingembre de 7,5 x 5 cm (3 x 2 po)<\/li>\n\n\n\n<li>125 ml (1\/2 tasse) de c\u00e9leri, hach\u00e9<\/li>\n\n\n\n<li>1 petit bulbe d&rsquo;ail d\u00e9fait, les gousses non pel\u00e9es<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Laque\n<ul class=\"wp-block-list\">\n<li>60 ml (1\/4 tasse) de sauce hoisin<\/li>\n\n\n\n<li>15 ml (1 c. \u00e0 soupe) de miel<\/li>\n\n\n\n<li>15 ml (1 c. \u00e0 soupe) de vinaigre de riz<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Cr\u00eapes\n<ul class=\"wp-block-list\">\n<li>500 ml (2 tasses) de farine tout usage<\/li>\n\n\n\n<li>2,5 ml (1\/2 c. \u00e0 th\u00e9) de sel<\/li>\n\n\n\n<li>180 ml (3\/4 tasse) d&rsquo;eau bouillante<\/li>\n\n\n\n<li>15 ml (1 c. \u00e0 soupe) d&rsquo;huile de s\u00e9same<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Accompagnements\n<ul class=\"wp-block-list\">\n<li>Sauce hoisin<\/li>\n\n\n\n<li>Oignons verts coup\u00e9s en languettes<\/li>\n\n\n\n<li>Concombre anglais, pel\u00e9, coup\u00e9 en languettes<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading has-ast-global-color-7-background-color has-background has-medium-font-size\">Pr\u00e9paration<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\n<ul class=\"wp-block-list\">\n<li>Dans un plat de cuisson m\u00e9tallique, chauffer environ 2,5 cm (1 po) d&rsquo;eau au point d&rsquo;\u00e9bullition. Poser une grille suffisamment grande pour reposer sur les c\u00f4t\u00e9s du plat.<\/li>\n\n\n\n<li>Piquer la peau du canard dans les parties les plus grasses. Retirer le gras visible.<\/li>\n\n\n\n<li>Farcir le canard de l&rsquo;anis, du gingembre, du c\u00e9leri et de l&rsquo;ail. Ne pas brider (attacher les pattes) le canard.<\/li>\n\n\n\n<li>Poser le canard sur la grille, le couvrir d&rsquo;une feuille d&rsquo;aluminium, double \u00e9paisseur. Enfermer le canard le plus herm\u00e9tiquement possible. R\u00e9duire la chaleur, l&rsquo;eau devra mijoter.<\/li>\n\n\n\n<li>Cuire le canard \u00e0 la vapeur environ 1 h 30 ou jusqu\u00e0 ce qu&rsquo;une brochette de bois introduite dans le haut de la cuisse indique que le canard est cuit \u00e0 point. Apr\u00e8s 1 heure, v\u00e9rifier le niveau de l&rsquo;eau. En ajouter au besoin, mais c&rsquo;est rarement le cas.<\/li>\n\n\n\n<li>M\u00e9langer les ingr\u00e9dients de la laque. Laisser ti\u00e9dir le canard une dizaine de minutes sur la grille. \u00c9ponger d\u00e9licatement la peau du canard qui sera bien peu app\u00e9tissante.<\/li>\n\n\n\n<li>Pr\u00e9chauffer le four \u00e0 200 \u00b0C (400 \u00b0F). Laver le fond du plat de cuisson m\u00e9tallique et le tapisser d&rsquo;une feuille d&rsquo;aluminium pour faciliter le nettoyage. D\u00e9poser la grille et le canard.<\/li>\n\n\n\n<li>Badigeonner la peau avec la laque. Laisser s\u00e9cher 10 minutes. Badigeonner de nouveau. Cuire au four environ 40 minutes, en le badigeonnant de temps \u00e0 autre.<\/li>\n\n\n\n<li>Le canard sera d&rsquo;un beau brun fonc\u00e9 et brillant. Retirer du four et de la grille.<\/li>\n\n\n\n<li>La majeure partie de la peau devrait \u00eatre croustillante.<\/li>\n\n\n\n<li>Pour le servir, retirer la peau et la d\u00e9couper en languettes. Retirer la chair du canard en l\u2019effilochant. R\u00e9server.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large has-custom-border\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0913-1024x683.jpeg\" alt=\"Assiette de canard \u00e0 la fa\u00e7on chinoise, accompagn\u00e9 de l\u00e9gumes r\u00e9pandu en Chine\" class=\"has-border-color wp-image-352\" style=\"border-color:var(--ast-global-color-7);border-width:2px;border-radius:7px;aspect-ratio:16\/9;object-fit:cover\" srcset=\"https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0913-1024x683.jpeg 1024w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0913-300x200.jpeg 300w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0913-768x512.jpeg 768w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0913-1536x1024.jpeg 1536w, https:\/\/narainen.com\/cpm25\/g1\/wp-content\/uploads\/2025\/05\/IMG_0913-2048x1365.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cr\u00eapes\n<ul class=\"wp-block-list\">\n<li>Pendant la cuisson du canard ou \u00e0 la derni\u00e8re minute, pr\u00e9parer les cr\u00eapes.<\/li>\n\n\n\n<li>Dans un bol, d\u00e9poser la farine, le sel et faire un puits au centre. Ajouter l&rsquo;eau bouillante et l\u2019huile. M\u00e9langer \u00e0 la cuill\u00e8re de bois. P\u00e9trir avec les mains au moins 5 minutes, jusqu&rsquo;\u00e0 ce que la p\u00e2te soit lisse. Faire un rouleau et laisser reposer 5 minutes, jusqu&rsquo;\u00e0 ce que la p\u00e2te soit lisse. Faire un rouleau et laisser reposer 30 minutes. Couper le rouleau en 20 petites boules. Les aplatir et les abaisser le plus finement possible, et ce, sans farine.<\/li>\n\n\n\n<li>Dans une po\u00eale antiadh\u00e9sive, cuire les cr\u00eapes \u00e0 feu doux-moyen environ une minute de chaque c\u00f4t\u00e9. R\u00e9server dans une feuille d&rsquo;aluminium pour \u00e9viter qu&rsquo;elles ne s&rsquo;ass\u00e8chent. Servir imm\u00e9diatement avec le canard et ses garnitures.<\/li>\n\n\n\n<li>Si vous pr\u00e9parez les cr\u00eapes \u00e0 l&rsquo;avance, au fur et \u00e0 mesure de la cuisson, d\u00e9posez-les sur une assiette tapiss\u00e9e d\u2019un carr\u00e9 de papier sulfuris\u00e9 suffisamment grand. Ensuite, s\u00e9parer chaque cr\u00eape d\u2019un papier sulfuris\u00e9 de m\u00eame dimension. Maintenir l\u2019assiette bien couverte dans une feuille d\u2019aluminium en tout temps, les cr\u00eapes s\u00e8chent rapidement. R\u00e9server. Au moment de servir, r\u00e9chauffer les cr\u00eapes au four.<\/li>\n\n\n\n<li>Sur la table, d\u00e9poser dans des plats individuels la chair et la peau du canard, les oignons verts, le concombre, les cr\u00eapes et la sauce hoisin. Chaque convive enduit une cr\u00eape de sauce hoisin sur laquelle il d\u00e9pose un peu de canard, de concombre et d&rsquo;oignon vert. On roule la cr\u00eape et on la mange avec les doigts.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Pr\u00e9paration<\/p>\n","protected":false},"author":7,"featured_media":360,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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