R\u00e9dacteur Jipe<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 5 minutes
Temps de cuisson: 4 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Laisser reposer et remettre en po\u00eale jusqu’\u00e0 obtention d’une belle couleur dor\u00e9e.<\/p>\n\n\n\n Dressage<\/strong>: R\u00e9dacteur Jipe Nombre de parts: 4Temps de pr\u00e9paration: 5 minutesTemps de cuisson: 4 minutes Ingr\u00e9dients:4 tranches de foies gras cru (compter 125 grammes par personne)Pain d’\u00e9pice \u00e9miett\u00e9Poivre de SichuanSalade roquetteVinaigre balsamique Pr\u00e9paration:Faire po\u00ealer les tranches de foie grasLes retirer \u00e0 … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[46],"tags":[],"class_list":["post-5584","post","type-post","status-publish","format-standard","hentry","category-canard"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=5584"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5584\/revisions"}],"predecessor-version":[{"id":5585,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5584\/revisions\/5585"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
4 tranches de foies gras cru (compter 125 grammes par personne)
Pain d’\u00e9pice \u00e9miett\u00e9
Poivre de Sichuan
Salade roquette
Vinaigre balsamique<\/p>\n\n\n\n
Faire po\u00ealer les tranches de foie gras
Les retirer \u00e0 mi-cuisson
Les \u00e9goutter et les enrober de pain d’\u00e9pice \u00e9miett\u00e9.<\/p>\n\n\n\n
Dresser sur un lit de roquette et faire caram\u00e9liser au poivre de Sichuan une r\u00e9duction de vinaigre balsamique.<\/p>\n","protected":false},"excerpt":{"rendered":"