{"id":10471,"date":"2022-10-29T23:29:26","date_gmt":"2022-10-29T21:29:26","guid":{"rendered":"https:\/\/www.vins-bergeracduras.fr\/recette\/magret-de-canard-du-perigord-roti-sauce-vin-rouge-et-poelee-de-cepes-et-marrons\/"},"modified":"2024-12-21T23:43:47","modified_gmt":"2024-12-21T22:43:47","slug":"magret-de-canard-du-perigord-roti-sauce-vin-rouge-et-poelee-de-cepes-et-marrons","status":"publish","type":"recette","link":"https:\/\/www.vins-bergeracduras.fr\/en\/recette\/magret-de-canard-du-perigord-roti-sauce-vin-rouge-et-poelee-de-cepes-et-marrons\/","title":{"rendered":"Roast P\u00e9rigord duck breast, red wine sauce and pan-fried ceps and chestnuts"},"content":{"rendered":"\n<p>1\/ <strong>Duck breast<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Prep and remove the tendons from the duck breast.<\/li>\n\n\n\n<li>Halve lengthwise.<\/li>\n\n\n\n<li>Score to cook better.<\/li>\n\n\n\n<li>Cook skin-side down first without any fat.<\/li>\n<\/ul>\n\n\n\n<p>2\/ <strong>Red wine sauce<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Finely chop the shallot and cook in red wine and herbs (to taste: thyme, rosemary, sage etc.).<\/li>\n\n\n\n<li>Reduce on a low heat.<\/li>\n\n\n\n<li>Season to taste<\/li>\n<\/ul>\n\n\n\n<p>3\/ <strong>Woodland garnish<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Peel and finely slice the potatoes. Cook them in the duck fat.<\/li>\n\n\n\n<li>Add pan-fried or pre-cooked ceps.<\/li>\n\n\n\n<li>Add chestnuts and keep warm.<\/li>\n\n\n\n<li>Garnish with your choice of fresh herbs.<\/li>\n<\/ul>\n\n\n\n<p>4\/ <strong>Plating<\/strong><\/p>\n\n\n\n<p>Unleash your imagination. And enjoy!<\/p>\n\n\n\n<p><strong>By Chef Vincent, Quai Cyrano<\/strong><\/p>\n\n\n\n<p><strong>Chef tips<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Add a square of chocolate to your red wine sauce to thicken it and give it more body.<\/li>\n\n\n\n<li>Clean your mushrooms with a brush instead of water to avoid them soaking up all the water if you&#8217;re using fresh mushrooms!<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>1\/ Duck breast 2\/ Red wine sauce 3\/ Woodland garnish 4\/ Plating Unleash your imagination. And enjoy! By Chef Vincent, Quai Cyrano Chef tips<\/p>\n","protected":false},"author":1,"featured_media":9868,"template":"","tax_recette":[21,23,24,17,30],"class_list":["post-10471","recette","type-recette","status-publish","has-post-thumbnail","hentry","tax_recette-bergerac-rouge","tax_recette-cotes-de-bergerac-rouge","tax_recette-cotes-de-duras-rouge","tax_recette-montravel-rouge","tax_recette-pecharmant"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Roast P\u00e9rigord duck breast, red wine sauce and pan-fried ceps and chestnuts - Vins de Bergerac et Duras<\/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:\/\/www.vins-bergeracduras.fr\/en\/recette\/magret-de-canard-du-perigord-roti-sauce-vin-rouge-et-poelee-de-cepes-et-marrons\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roast P\u00e9rigord duck breast, red wine sauce and pan-fried ceps and chestnuts - Vins de Bergerac et Duras\" \/>\n<meta property=\"og:description\" content=\"1\/ Duck breast 2\/ Red wine sauce 3\/ Woodland garnish 4\/ Plating Unleash your imagination. 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