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recipes:civet_de_canard [2009/12/24 15:01]
suitable
recipes:civet_de_canard [2009/12/24 15:04] (Version actuelle)
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   - Add bouquet garni ((I don't think I ever did, the marinade ingredients give flavor enough)) and the marinade liquid, stirring so it thickens with the cooked, oily flour.   - Add bouquet garni ((I don't think I ever did, the marinade ingredients give flavor enough)) and the marinade liquid, stirring so it thickens with the cooked, oily flour.
   - Cook on __low heat 90 minutes__.  Or, do as I often did : cover and cook overnight in a slow oven, daube((braise))-style, put in refrigerator in the morning, then re-heat to serve for dinner.   - Cook on __low heat 90 minutes__.  Or, do as I often did : cover and cook overnight in a slow oven, daube((braise))-style, put in refrigerator in the morning, then re-heat to serve for dinner.
-  - The original recipe called for sautéing 200 g (half-pound) of mushrooms, and thickening the sauce before serving, but I don't think either is necessary. 
  
-^ Good with mash potatoes or noodles, to use the sauce ^ +| The original recipe called for sautéing 200 g (half-pound) of mushrooms to add just before serving, and thickening the sauce before serving, but I don't think either is necessary. | 
- +^ Good with mashed potatoes or noodles, to use the sauce ^ 
- +Based on "Civet de lièvre" in "Petit Recueil de la Gastronomie Alsacienne", Tome 1, by Marguerite Doerflinger. |
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-Based on "Civet de lièvre" in "Petit Recueil de la Gastronomie Alsacienne", Tome 1, by Marguerite Doerflinger.+
 
recipes/civet_de_canard.txt · Dernière modification: 2009/12/24 15:04 par suitable
 
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