R\u00e9dacteur Jack<\/p>\n\n\n\n
\u00c9l\u00e9mentaire comme pr\u00e9paration<\/p>\n\n\n\n
Temps de pr\u00e9paration : 30 minutes
Temps de cuisson : 1 heure
Temps de marinage : 2 heures
Temps de repos : 24 heures<\/p>\n\n\n\n
Ingr\u00e9dients <\/strong>: Pr\u00e9paration <\/strong>: Le mettre dans une terrine plus petite que le foie Pr\u00e9chauffer le four \u00e0 90\u00b0 (th-3).<\/p>\n\n\n\n D\u00e9poser la terrine au bain-marie La sortir pour la laisser reposer 45 minutes Dressage :<\/strong> Breuvage\u00a0<\/strong>: R\u00e9dacteur Jack \u00c9l\u00e9mentaire comme pr\u00e9paration Temps de pr\u00e9paration : 30 minutesTemps de cuisson : 1 heureTemps de marinage : 2 heuresTemps de repos : 24 heures Ingr\u00e9dients :Un lobe de foie gras cru de canardSel et poivre Pr\u00e9paration :D\u00e9nerver soigneusement le … 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_memberships_contains_paid_content":false,"footnotes":""},"categories":[44],"tags":[],"class_list":["post-6601","post","type-post","status-publish","format-standard","hentry","category-pates-cochonnailles"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6601","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=6601"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6601\/revisions"}],"predecessor-version":[{"id":6602,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6601\/revisions\/6602"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6601"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6601"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6601"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Un lobe de foie gras cru de canard
Sel et poivre<\/p>\n\n\n\n
D\u00e9nerver soigneusement le foie
le saler et le poivrer \u00e0 l’int\u00e9rieur.<\/p>\n\n\n\n
Le recouvrir et le laisser mariner au frais 2 heures.<\/p>\n\n\n\n
Enfourner et la laisser cuire 1 heure.<\/p>\n\n\n\n
Mettre dans une terrine plus petite et tasser le foie.<\/p>\n\n\n\n
Mettre au r\u00e9frig\u00e9rateur
La laisser reposer au moins 24 heures avant de la consommer.<\/p>\n\n\n\n
Cahors M\u00e9riguet (sud Ouest)<\/p>\n","protected":false},"excerpt":{"rendered":"