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Magret de canard aux châtaignes, sauce aux airelles
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Ingredients
- 80 g de miel
- 40 g de vinaigre de framboise
- 3 magrets de canard, avec la peau, parés
- 4 pincées de sel, à ajuster en fonction des goûts
- 4 pincées de poivre moulu, à ajuster en fonction des goûts
- 100 g d'airelles, surgelées ou en conserve
- 100 g d'eau
- 1 c. à café de fond de veau déshydraté
- 1000 g châtaignes cuites et pelées
- Nutrition
- per 1 portion
- Calories
- 1250 kJ / 299 kcal
- Protein
- 20 g
- Carbohydrates
- 35 g
- Fat
- 9 g
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