Profil professionnel (ingénieur)Mijoté de canard... tamari et sirop d'érable !
23 juin 2010 - Saveurs d'Asie
Le foie gras, les cuisses ou les magrets de canard sont des mets très recherchés. Aussi ces parties nobles se vendent-elles le plus souvent à prix d'or, à tel point que pour de nombreuses personnes, la viande de canard reste réservée aux tables de fête. Pourtant, d'autres morceaux tels que les manchons peuvent eux aussi entrer dans la composition de plats très économiques et extrêmement gouteux, pour peu que l'on en trouve et que l'on sache les préparer. Cette recette de mijoté de canard au tamari et au sirop d'érable en est une parfaite illustration...
Si vous êtes patients, vous n'aurez aucun mal à réussir cette recette. Il suffit de s'y prendre à l'avance : les découpes de canard vont mariner longtemps, mijoter doucement et se reposer un peu, le temps de dégraisser la sauce ; elle sera ainsi plus légère et digeste !
Temps de préparation :
- 30 min de préparation + 12 h de marinade, l'avant veille
- 15 min de préparation + 3 h de cuisson, la veille
- 10 min de préparation + 30 min de cuisson, le jour même
Matériel nécessaire :
- papier absorbant
- 1 pince « à épiler », pour retirer les plumes, s'il en reste...
- 1 râpe
- 1 grand saladier
- film plastique
- papier sulfurisé
- 1 cocotte, ou une grande sauteuse
- 1 couvercle, adapté à la cocotte
- 1 cuiseur vapeur, pour l'accompagnement
- 1 bocal, pour dégraisser la sauce
Pour 6 personnes, vous aurez besoin de :
- environ 1,5 kg de découpes de canard, cuisses et/ou manchons
Pour la marinade :
- 1/4 de càc de piment d'Espelette
- 1/2 càc de cinq parfums
- 2 càc de gingembre frais râpé
- 3 gousses d'ail hachées
- 2 càs de fécule de pomme de terre
- 1 càc de bicarbonate
- 200 mL de vin blanc sec
- 100 mL de tamari, à défaut sauce soja
- 100 g de sirop d'érable
Accompagnement :
- graines de sésame grillées
- riz parfumé et/ou légumes vapeur
Mode de préparation :
Faites bouillir une grande quantité d'eau. Plongez-y les découpes de canard pendant environ une minute ; égouttez-les et séchez-les soigneusement avec du papier absorbant. S'il reste quelques plumes, arrachez-les en vous aidant d'une pince « à épiler ». Dans un grand saladier, mélangez tous les ingrédients de la marinade. Plongez-y les découpes de canard. Laissez mariner toute la nuit, en retournant les morceaux de temps en temps.
Le lendemain, versez les découpes de canard avec leur marinade dans une cocotte. Préparer un cercle de papier sulfurisé légèrement plus grand que la cocotte ; découper au centre une petite ouverture afin de faciliter l’évacuation de la vapeur. Couvrez le canard au contact avec ce cercle, posez le couvercle sur la cocotte et laissez mijoter à petit frémissement pendant environ 3 heures. Si la sauce épaissit trop rapidement, ajoutez un peu d'eau.
Filtrez la sauce et versez-la dans un bocal. Réservez le canard au frais.
Laissez refroidir la sauce dans son bocal puis placez-la au réfrigérateur ; le lendemain, dégraissez-la en retirant la couche de gras qui aura figé en surface. Attention, ne la jetez pas ! La graisse de canard est considérée comme un bon gras qui fait des merveilles en cuisine. Elle est très utilisée dans le sud-ouest de la France...
Faites chauffer la sauce dégraissée ; ajoutez un verre d'eau et les morceaux de canard. Laissez encore mijoter environ 30 minutes. Saupoudrez de graines de sésame grillées au dernier moment. Je vous suggère d'accompagner ce plat de riz parfumé et de légumes vapeur. Pour une version encore plus gourmande, remplacez-les par des pommes de terre sautées à la graisse de canard !
Commentaires
sympa quand tu dis : " Plongez-y les découpes de canard. Laissez mariner toute la nuit, en retournant les morceaux de temps en temps."
Ca veut dire qu'on ne peut pas se coucher alors ? ? LOL
superbe recette en tout cas, je vais essayer mais pas de canard chez nous, le poulet fera l'affaire même si c'est nettement moins savoureux.
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