{"id":1119,"date":"2022-01-23T17:10:22","date_gmt":"2022-01-23T16:10:22","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=1119"},"modified":"2024-12-03T21:34:28","modified_gmt":"2024-12-03T20:34:28","slug":"duck-bourguignon-in-beetroot-crepes","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=1119&lang=en","title":{"rendered":"Duck Bourguignon in Beetroot Cr\u00eapes"},"content":{"rendered":"<p>\u00ab\u00a0Bourguignon\u00a0\u00bb is traditionally a preparation reserved for beef, but it works wonderfully with duck too.<\/p>\n<p><strong>Serves approximately 6<\/strong><\/p>\n<ul>\n<li>3 non-fatty duck legs<\/li>\n<li>1 bottle of strong red wine( Merlot works well)<\/li>\n<li>3 carrots<\/li>\n<li>3 shallots<\/li>\n<li>1 bouquet garni<\/li>\n<li>A few juniper berries<\/li>\n<\/ul>\n<p><strong>For the beetroot cr\u00eapes<\/strong><\/p>\n<ul>\n<li>1 small pre-cooked red beet (100g)<\/li>\n<li>2 eggs<\/li>\n<li>150g flour<\/li>\n<li>50cl milk<\/li>\n<\/ul>\n<p><strong>For the b\u00e9chamel<\/strong><\/p>\n<ul>\n<li>A little extra flour<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Preparation<\/strong><\/h3>\n<ol>\n<li><strong>Marinate<\/strong>: Combine the duck legs, peeled and chopped carrots (into 3 cm pieces), shallots, and bouquet garni in a dish. Pour in the red wine and marinate in the refrigerator for at least one day.<\/li>\n<li><strong>Cooking the Duck<\/strong>:\n<ul>\n<li>Remove the duck legs from the marinade.<\/li>\n<li>Heat a cast-iron casserole with a little oil. Sear the duck legs on medium-high heat until browned.<\/li>\n<li>Deglaze with the marinade and add the vegetables.<\/li>\n<li>Lower the heat and let the mixture reduce slowly overnight in the casserole.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Cr\u00eape Batter<\/strong>:\n<ul>\n<li>Blend the beetroot, flour, eggs, and milk to create a smooth batter.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Shred the Duck<\/strong>:\n<ul>\n<li>Remove the bones and any remaining skin from the duck legs.<\/li>\n<li>Shred the duck meat into coarse pieces.<\/li>\n<\/ul>\n<\/li>\n<li><strong>B\u00e9chamel Sauce<\/strong>:\n<ul>\n<li>Extract about 40cl of the cooking juices and fat from the casserole.<\/li>\n<li>Use this to prepare a b\u00e9chamel sauce by whisking it with flour over medium heat until thickened.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Cooking the Cr\u00eapes<\/strong>:\n<ul>\n<li>Cook the cr\u00eapes just before serving to keep them soft and tender.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<p><strong>Serving Options<\/strong>:<\/p>\n<ul>\n<li>Fill the cr\u00eapes with shredded duck and b\u00e9chamel.<\/li>\n<li>Serve either as <strong>pouches <\/strong>or <strong>rolled like enchiladas<\/strong>. for a fun twist<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-790\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2022\/01\/20220103_194109-1024x768.jpg\" alt=\"cr\u00eape rose roul\u00e9e avec des morceaux de viande\" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2022\/01\/20220103_194109-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2022\/01\/20220103_194109-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2022\/01\/20220103_194109-768x576.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2022\/01\/20220103_194109-1536x1152.jpg 1536w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2022\/01\/20220103_194109-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab\u00a0Bourguignon\u00a0\u00bb is traditionally a preparation reserved for beef, but it works wonderfully with duck too. Serves approximately 6 3 non-fatty duck legs 1 bottle of strong red wine( Merlot works [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":790,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[12,720],"tags":[],"class_list":["post-1119","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes","category-slow-food-en"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1119","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1119"}],"version-history":[{"count":1,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1119\/revisions"}],"predecessor-version":[{"id":1121,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1119\/revisions\/1121"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/790"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}