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Ingredients
- 2 magrets de canard avec la peau incisés en quadrillage côté peau
- 2 pincée de sel à ajuster en fonction des goûts
- 2 pincée de poivre moulu à ajuster en fonction des goûts
- 2 branches de romarin frais
- 150 g de miel
- 50 g de vinaigre de framboise
- 1 clou de girofle
- 1 étoile de badiane
- 100 g d'eau
- 1 c. à café de fond de veau
- 500 g de navets nouveaux
- 250 g de myrtilles
- 10 g de beurre
- 100 g de jus d'orange
- Nutrition
- per 1 portion
- Calories
- 636 kcal / 2669 kJ
- Protein
- 55.3 g
- Fat
- 24.5 g
- Carbohydrates
- 45 g
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