{"id":262,"date":"2016-09-17T15:21:41","date_gmt":"2016-09-17T13:21:41","guid":{"rendered":"http:\/\/faugeron.net\/cuisses-de-lapin-confites"},"modified":"2016-10-31T10:19:10","modified_gmt":"2016-10-31T09:19:10","slug":"cuisses-de-lapin-confites","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=262","title":{"rendered":"Cuisses de lapin confites"},"content":{"rendered":"<p><!-- [if gte mso 9]><xml>  <w:WordDocument>   <w:View>Normal<\/w:View>   <w:Zoom>0<\/w:Zoom>   <w:HyphenationZone>21<\/w:HyphenationZone>   <w:PunctuationKerning\/>   <w:ValidateAgainstSchemas\/>   <w:SaveIfXMLInvalid>false<\/w:SaveIfXMLInvalid>   <w:IgnoreMixedContent>false<\/w:IgnoreMixedContent>   <w:AlwaysShowPlaceholderText>false<\/w:AlwaysShowPlaceholderText>   <w:Compatibility>    <w:BreakWrappedTables\/>    <w:SnapToGridInCell\/>    <w:WrapTextWithPunct\/>    <w:UseAsianBreakRules\/>    <w:DontGrowAutofit\/>   <\/w:Compatibility>   <w:BrowserLevel>MicrosoftInternetExplorer4<\/w:BrowserLevel>  <\/w:WordDocument> <\/xml><![endif]--><!-- [if gte mso 9]><xml>  <w:LatentStyles DefLockedState=\"false\" LatentStyleCount=\"156\">  <\/w:LatentStyles> <\/xml><![endif]--><span style=\"font-family: Arial; color: black;\">Pour 4 personnes<\/span><span style=\"font-family: Arial; color: black;\">:<\/span><\/p>\n<ul>\n<li><span style=\"font-family: Arial; color: black;\">4 cuisses de lapin\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">200 g de pruneaux d\u00e9noyaut\u00e9s<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 gousse d\u2019ail <\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 cuill\u00e8re \u00e0 soupe de persil plat concass\u00e9<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">2 kg de graisse de canard<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">100 g de sucre semoule<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">\u00bd litre de vin rouge de Chinon<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">Sel\u00a0<\/span><\/li>\n<\/ul>\n<p><!--more-->Peler et hacher 1 gousse d\u2019ail.<\/p>\n<p><span style=\"font-family: Arial; color: black;\">Disposer 4 cuisses de lapin dans un plat, les parsemer de la gousse d\u2019ail hach\u00e9e, les saler, les couvrir d\u2019un film alimentaire, et les entreposer 12 heures au r\u00e9frig\u00e9rateur.<\/span><\/p>\n<p><span style=\"font-family: Arial; color: black;\">Au terme de cette marinade, \u00e9goutter les cuisses de lapin, et les essuyer avec un linge.<\/span><\/p>\n<p><span style=\"font-family: Arial; color: black;\">Faire fondre 2 kg de graisse de canard dans un po\u00ealon.<\/span><\/p>\n<p><span style=\"font-family: Arial; color: black;\">A peine \u00e0 fr\u00e9missement, ajouter d\u00e9licatement les cuisses de lapin, elles doivent \u00eatre bien immerg\u00e9es, et les laisser confire de 1h30 \u00e0 2h00.<\/span><\/p>\n<p><span style=\"font-family: Arial; color: black;\">Puis les \u00e9goutter, et les essuyer avec un papier absorbant.<\/span><\/p>\n<p><span style=\"font-family: Arial; color: black;\">Porter \u00e0 \u00e9bullition \u00bd litre de vin rouge de Chinon dans une casserole avec 100 g de sucre semoule, laisser fr\u00e9mir pendant 30 minutes.<\/span><\/p>\n<p><span style=\"font-family: Arial; color: black;\">Ajouter ensuite 200 g de pruneaux d\u00e9noyaut\u00e9s, et les laisser cuire pendant 15 minutes.<\/span><\/p>\n<p><span style=\"font-family: Arial; color: black;\">Pr\u00e9lever ensuite et r\u00e9server 4 pruneaux.<\/span><\/p>\n<p><span style=\"font-family: Arial; color: black;\">Mixer les pruneaux restants avec le sirop, la sauce doit \u00eatre \u00e9paisse, si ce n\u2019est pas le cas la faire r\u00e9duire sur feu doux afin de l\u2019\u00e9paissir.<br \/>\n<\/span><\/p>\n<p><span style=\"font-family: Arial; color: black;\"><em>Dressage:<\/em><\/span><\/p>\n<p><span style=\"font-family: Arial; color: black;\">Dresser les 4 cuisses de lapin confites sur un plat de service, ajouter dessus les 4 pruneaux et un cordon de sauce, parsemer quelques pluches de persil plat concass\u00e9es et d\u00e9guster.<\/span><\/p>\n<p><span style=\"font-family: Arial; color: black;\">Servir le restant de sauce en sauci\u00e8re.<\/span><\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 4 personnes: 4 cuisses de lapin\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 200 g de pruneaux d\u00e9noyaut\u00e9s 1 gousse d\u2019ail 1 cuill\u00e8re \u00e0 soupe de persil plat concass\u00e9 2 kg de graisse de canard 100 g de sucre semoule \u00bd litre de vin rouge de Chinon Sel\u00a0<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[14,40],"tags":[],"class_list":["post-262","post","type-post","status-publish","format-standard","hentry","category-s6-les-recettes-de-cuisine-de-gerard","category-c46-volaille"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-4e","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=262"}],"version-history":[{"count":4,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/262\/revisions"}],"predecessor-version":[{"id":1322,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/262\/revisions\/1322"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}