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Cuisses de canard braisées à la clémentine et purée de carottes
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Ingredients
- 6 cuisses de canard
- 1 oignon, coupé en quatre
- 1 carotte, en morceaux
- 100 g de vin blanc
- 750 g de bouillon de volaille reconstitué (750 g d'eau et 1 cube de bouillon de volaille dissous)
- 1 bouquet garni
- 800 g de carottes, émincées
- 6 clémentines non traitées, dont 4 coupées en suprêmes
- 8 échalotes, coupées en deux
- 500 g de fond de volaille brun
- 100 g de sucre, et 2 c. à soupe
- 60 g de sauce de soja
- 2 étoiles de badiane
- 1 bâton de cannelle
- 3 oignons, coupés en quatre
- 80 g de beurre, coupé en morceaux
- 1 c. à soupe de crème liquide 30-40% m.g.
- 2 cives, émincées
- Nutrition
- per 1 portion
- Calories
- 1951 kJ / 466 kcal
- Protein
- 26 g
- Carbohydrates
- 47 g
- Fat
- 17 g
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