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Ingredients
Le gravlax (la veille)
- 80 g de sucre de canne
- 2 c. à soupe de zeste d'orange (1 orange)
- 15 g de gingembre frais
- ½ c. à café de poivre noir en grains sauvage, de préférence, à ajuster en fonction des goûts
- 200 g de gros sel
- 1 magret de canard avec la peau
La garniture (le jour même)
- 2 jaunes d'œufs
- 50 g d'orange, épluchée puis détaillée en morceaux
- 10 g de vinaigre aux agrumes
- 1 c. à soupe de moutarde
- 100 g d'huile d'olive
- 3 oranges
- 1 bouquet de pousses fraîches
- Nutrition
- per 1 portion
- Calories
- 1154.8 kJ / 275.8 kcal
- Protein
- 16.5 g
- Carbohydrates
- 17.2 g
- Fat
- 11.3 g
- Fibre
- 1 g
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