{"id":1991,"date":"2020-04-11T15:51:58","date_gmt":"2020-04-11T13:51:58","guid":{"rendered":"https:\/\/www.alcollot.fr\/Recettes\/?p=1991"},"modified":"2020-04-11T15:51:58","modified_gmt":"2020-04-11T13:51:58","slug":"navarin-de-canard","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/navarin-de-canard\/","title":{"rendered":"Navarin de canard"},"content":{"rendered":"\n<p class=\"paragraph_style_1\">Pour 4 personnes<\/p>\n<p class=\"paragraph_style_2\"><strong>Ingr\u00e9dients :<\/strong><\/p>\n<ul>\n<li>4 cuisses de canard (coup\u00e9es en deux)<\/li>\n<li>50 cl de fond de veau maison ou deshydrat\u00e9<\/li>\n<li>500 g de carottes nouvelles<\/li>\n<li>500 g de petits navets nouveaux<\/li>\n<li>300 g de petits pois surgel\u00e9s<\/li>\n<li>500 g de pomme de terre fermes (rate, grenaille&#8230;)<\/li>\n<li>Huile-sel-poivre<\/li>\n<\/ul>\n<p class=\"paragraph_style_4\"><strong>Pr\u00e9paration :<\/strong><\/p>\n<p class=\"paragraph_style_4\">Dans une sauteuse, faire revenir les cuisses de canard dans quelques cuill\u00e8res d&rsquo;huile, puis ajouter le fond de veau + les carottes \u00e9pluch\u00e9es et enti\u00e8res ou coup\u00e9es en 2 ou 3 morceaux suivant la grosseur + les navets \u00e9pluch\u00e9s entiers ou coup\u00e9s en deux.<\/p>\n<p class=\"paragraph_style_4\">Ajouter du poivre et du sel (mod\u00e9r\u00e9ment, le fond de veau \u00e9tant d\u00e9j\u00e0 sal\u00e9).<\/p>\n<p class=\"paragraph_style_4\">Couvrir la sauteuse et laisser cuire doucement pendant 30 mn.<\/p>\n<p class=\"paragraph_style_4\">Ajouter les petits pois et les pommes de terre enti\u00e8res mais \u00e9pluch\u00e9es et laisser encore cuire pendant 30 mn apr\u00e8s la reprise d&rsquo;\u00e9bullition.<\/p>\n<p class=\"paragraph_style_4\">Ajouter un peu d&rsquo;eau pendant la cuisson si n\u00e9cessaire.<\/p>\n<p>Servir dans le plat de cuisson ou dans un plat de service.<\/p>\n<p class=\"paragraph_style_4\">\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 4 personnes Ingr\u00e9dients : 4 cuisses de canard (coup\u00e9es en deux) 50 cl de fond de veau maison ou deshydrat\u00e9 500 g de carottes nouvelles 500 g de petits&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/navarin-de-canard\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":2,"featured_media":1996,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-1991","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-volailles-et-lapin"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/1991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=1991"}],"version-history":[{"count":3,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/1991\/revisions"}],"predecessor-version":[{"id":1998,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/1991\/revisions\/1998"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/1996"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=1991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=1991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=1991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}