Ingredients
- 8 aiguillettes de canard
- 1 c. à soupe de miel
- 2 c. à soupe d'huile d'olive
- 2 c. à soupe de paprika doux en poudre
- 3 - 4 pincées de sel
- 1 - 2 pincées de poivre moulu
- 300 g de poires
- 15 g de beurre demi-sel
- 2 brins de thym frais
- 900 g d'eau
- 100 g de riz basmati
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