{"id":6603,"date":"2022-04-13T09:08:10","date_gmt":"2022-04-13T07:08:10","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6603"},"modified":"2022-04-13T09:08:11","modified_gmt":"2022-04-13T07:08:11","slug":"terrine-de-foie-gras-de-canard-mi-cuit-a-la-bulle","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/terrine-de-foie-gras-de-canard-mi-cuit-a-la-bulle\/","title":{"rendered":"Terrine de foie gras de canard mi-cuit \u00e0 la bulle"},"content":{"rendered":"\n


R\u00e9dacteur alphomega<\/p>\n\n\n\n

Nombre de parts : 4
Temps de pr\u00e9paration : 30 minutes
Temps de cuisson : 7 minutes
Temps de repos : 12 heures<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
650 g de foie de canard gras
armagnac
Sel de Gu\u00e9rande gros
Poivre<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
D\u00e9veinez le foie de canard
Badigeonnez le d’Armagnac<\/p>\n\n\n\n

Sans s\u00e9cher, recouvrez le foie d’une fine pellicule de fleur de sel de Gu\u00e9rande et de poivre.
Laissez reposer une nuit au froid.<\/p>\n\n\n\n

Le lendemain, dans une casserole de 2 litres environ, faites fondre de la graisse de canard jusqu’\u00e0 voir appara\u00eetre au fond une bulle.
Plonger votre foie et laissez mijoter 1 minute par 100 grammes de poids sans jamais porter \u00e0 \u00e9bullition.<\/p>\n\n\n\n

Positionnez votre foie dans une terrine, couvrez-le de la graisse encore chaude.
Laissez refroidir avant de remettre au froid.<\/p>\n\n\n\n

Vous pourrez servir le soir-m\u00eame ou mieux le lendemain en pr\u00e9sentant le foie entier.<\/p>\n\n\n\n

Notes\u00a0<\/strong>:
Recette Dite “\u00e0 la bulle” facile \u00e0 r\u00e9aliser remontant \u00e0 la nuit des temps:<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur alphomega Nombre de parts : 4Temps de pr\u00e9paration : 30 minutesTemps de cuisson : 7 minutesTemps de repos : 12 heures Ingr\u00e9dients:650 g de foie de canard grasarmagnacSel de Gu\u00e9rande grosPoivre Pr\u00e9paration:D\u00e9veinez le foie de canardBadigeonnez le d’Armagnac Sans … 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-6603","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\/6603","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=6603"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6603\/revisions"}],"predecessor-version":[{"id":6604,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6603\/revisions\/6604"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6603"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6603"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}