{"id":504,"date":"2026-09-13T19:03:11","date_gmt":"2026-09-13T17:03:11","guid":{"rendered":"https:\/\/hopsandfood.be\/?p=504"},"modified":"2026-09-13T19:24:18","modified_gmt":"2026-09-13T17:24:18","slug":"recept-canard-a-lorange-met-fagnes-blood-orange","status":"publish","type":"post","link":"https:\/\/hopsandfood.be\/?p=504","title":{"rendered":"Recept: Canard \u00e0 l’orange met Fagnes Blood Orange"},"content":{"rendered":"\n

Een tijd geleden proefde ik Fagnes Blood Orange van Brasserie des Fagnes uit het Waalse Mariembourg.
Mijn hoofd maakte toen al de klik om dit bier te combineren met eend.<\/p>\n\n\n\n

De bedoeling was om gerookte eendeborst kant-en-klaar te kopen, maar de winkel had enkel eendeborst en eendehaasje beschikbaar. Change of plans dus, maar beide opties kunnen.
Met de gerookte eendeborst is het een zomers gerecht, met de verse eendeborst of haasje wordt het gerecht meer zoals vandaag voor een druilerige dag of iets voor het najaar.

De inspiratie voor het gerecht haalde ik deels bij Francesca Kookt<\/a>. Zij werkt met de gerookte eendeborst, ik koos voor het eendehaasje.<\/p>\n\n\n\n

Combineren met de Fagnes Blood Orange werkt zoals verwacht. Het bier kan met 7% ABV gerust zijn mannetje staan tegen de eend. De bloedappelsien geeft een zoetzure toets mee aan het bier, zonder dat het een plakkerig zoet bier wordt, samen met pittige toetsen van zeste. De afdronk is bitterzoet.

De combinatie van het gerecht, met enerzijds de partjes sinaasappel ondersteunen die fruitigheid van het bier. De dressing met sap van de appelsien, de sojasaus en de honing, samen met wat balsamicoazijn \u00e9n wat citroensap zorgen voor een extra zuurtje als tegengewicht voor de zoete toetsen.<\/p>\n\n\n\n

Serveer het zo als voorgerecht of als optie bij een buffet.<\/p>\n\n\n\n

Wil je het liever proeven tijdens een Beer&Food avond<\/a>, vul dan het contactformulier<\/a> in voor een offerte en een datum te prikken.<\/p>\n\n\n\n

Het recept vind je bij Francesca, maar hierbij mijn extra opties:

Eendehaasjes bakken: eendehaasjes hebben geen eigen vetlaag zoals een eendeborst, dus je hebt wel vetstof nodig om te bakken.


Op kamertemperatuur brengen:<\/strong> Haal de eendenhaasjes ongeveer 15 tot 20 minuten voor het bakken uit de koelkast. Dep ze goed droog met keukenpapier.
Kruiden:<\/strong> Bestrooi de haasjes vlak voor het bakken rondom met peper en zout.
Kort bakken:<\/strong> Smelt een klontje boter met een scheutje olie (of vloeibare bakboter) in een koekenpan op hoog vuur. Leg de eendenhaasjes in de pan zodra de vetstof goed heet is. Bak ze ongeveer 1 tot 1,5 minuut per kant. Ze mogen vanbinnen nog mooi ros\u00e9 zijn; bak je ze te lang, dan worden ze droog en taai.
Rusten:<\/strong> Haal het vlees uit de pan en wikkel het losjes in aluminiumfolie. Laat de haasjes 2 tot 3 minuten rusten zodat de vleessappen zich goed kunnen verspreiden.

Tip<\/strong>: Giet het vet niet weg.<\/p>\n\n\n\n

Voeg wat extra citroen toe aan de dressing voor het zuurtje.<\/p>\n\n\n\n

Om er een volwaardig gerecht van te maken, en om de moelijke eters thuis tevreden te stellen kookte ik een aantal aardappelpartjes in de schil en bakte deze samen met wat champignons in het vet van de eend.<\/p>\n\n\n\n

\"\"<\/figure><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Een tijd geleden proefde ik Fagnes Blood Orange van Brasserie des Fagnes uit het Waalse Mariembourg.Mijn hoofd maakte toen al de klik om dit bier te combineren met eend. De bedoeling was om gerookte eendeborst kant-en-klaar te kopen, maar de winkel had enkel eendeborst en eendehaasje beschikbaar. Change of plans dus, maar beide opties kunnen.Met… <\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":2,"featured_media":505,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[35,12],"tags":[212,216,5,301,300,298,297,299,3,8],"class_list":["post-504","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-geproefd","category-recept","tag-beerfood","tag-bier","tag-bierpairing","tag-bloedappelsien","tag-brasserie-des-fagnes","tag-canard-a-lorange","tag-eend","tag-fagnes-blood-orange","tag-foodpairing","tag-recept"],"yoast_head":"\nRecept: Canard \u00e0 l'orange met Fagnes Blood Orange - Hops&Food Bierbeleving | Foodpairing | Beer&Food@Home<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hopsandfood.be\/?p=504\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recept: Canard \u00e0 l'orange met Fagnes Blood Orange - Hops&Food Bierbeleving | Foodpairing | Beer&Food@Home\" \/>\n<meta property=\"og:description\" content=\"Een tijd geleden proefde ik Fagnes Blood Orange van Brasserie des Fagnes uit het Waalse Mariembourg.Mijn hoofd maakte toen al de klik om dit bier te combineren met eend. De bedoeling was om gerookte eendeborst kant-en-klaar te kopen, maar de winkel had enkel eendeborst en eendehaasje beschikbaar. Change of plans dus, maar beide opties kunnen.Met... 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