Magret et endives à la clémentine

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Magret et endives à la clémentine. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Magret et endives à la clémentine is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Magret et endives à la clémentine is something that I have loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Magret et endives à la clémentine, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Magret et endives à la clémentine delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Magret et endives à la clémentine is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can cook Magret et endives à la clémentine using 7 ingredients and 6 steps. Here is how you can achieve that.

Le sucré-salé va si bien au magret et la clémentine adoucit l'amertume de l'endive.

Ingredients and spices that need to be Take to make Magret et endives à la clémentine:

1. 1 magret frais
2. 600 g d'endives
3. 2 clémentines
4. 1/4 de litre de bouillon
5. Huile d'olive
6. Sel poivre curcuma
7. Persil

Steps to make to make Magret et endives à la clémentine

1. Émincer finement les endives et les faire sauter à l'huile d'olive dans une poêle. Saler et poivrer et ajouter une c à c de curcuma.
2. Laisser cuire en remuant une dizaine de minutes.
3. Ajouter le jus d'une clémentine et la moitié du bouillon et laisser à feu doux pour faire évaporer le liquide.
4. Dans une autre poêle faire griller le magret côté peau. Saler poivrer
5. Une fois la peau bien grillée retirer le magret, verser le gras dans un bol pour une autre utilisation. Verser le jus et la pulpe de la deuxième clémentine ainsi que le reste du bouillon dans la poêle. Laisser évaporer un peu.
6. Couper le magret en 4 et remettre les morceaux dans la poêle. Remuer rapidement et servir de suite avec les endives parsemées de persil ciselé.

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