{"id":356,"date":"2015-12-14T09:07:11","date_gmt":"2015-12-14T09:07:11","guid":{"rendered":"http:\/\/faugeron.net\/foie-gras-mi-cuit-en-terrine-facon-gege"},"modified":"2015-12-14T17:15:27","modified_gmt":"2015-12-14T17:15:27","slug":"foie-gras-mi-cuit-en-terrine-facon-gege","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=356","title":{"rendered":"Foie gras mi-cuit en terrine fa\u00e7on G\u00e9g\u00e9"},"content":{"rendered":"<p style=\"margin-bottom: 0cm;\"><span style=\"color: #000000;\">Pour 4 personnes<\/span><\/p>\n<ul>\n<li>1 foie gras de 450\/500 gr<\/li>\n<li>1 cuiller\u00e9e \u00e0 soupe de Porto<\/li>\n<li>1 cuiller\u00e9e \u00e0 soupe d\u2019Armagnac<\/li>\n<li>7gr de sel\u00a0,<\/li>\n<li>Poivre du moulin.<\/li>\n<\/ul>\n<p style=\"margin-bottom: 0cm;\"><!--more-->Sortir le foie du r\u00e9frig\u00e9rateur 1 heure avant de le travailler pour qu\u2019il soit bien souple, d\u00e9nerver soigneusement le foie, enlever les petites veines tout en \u00e9vitant de trop ab\u00eemer les lobes, faire ce travail avec une fourchette.<\/p>\n<p style=\"margin-bottom: 0cm;\">Placer les lobes d\u00e9-vein\u00e9s dans un plat creux, saler comme un r\u00f4ti(7grammes), poivrer largement (poivre du moulin), arroser avec le Porto et l\u2019Armagnac, recouvrir d\u2019un film alimentaire et mettre 24 heures au r\u00e9frig\u00e9rateur.<\/p>\n<p style=\"margin-bottom: 0cm;\">Sortir le foie marin\u00e9 1 heure avant l\u2019utilisation et le tasser soigneusement dans une terrine de taille adapt\u00e9e.<\/p>\n<p style=\"margin-bottom: 0cm;\">Pr\u00e9chauffer le four \u00e0 80\/85\u00b0. Placer la terrine sans couvercle dans un bain marie (l\u2019eau du bain marie est chauff\u00e9e pr\u00e9alablement) et enfourner pendant 55 min.<\/p>\n<p style=\"margin-bottom: 0cm;\">Sortir la terrine du four, enlever le surplus de graisse se trouvant \u00e0 la surface, la conserver pour faire \u00e9ventuellement des pommes de terres saut\u00e9es ou autre. Placer sur la terrine une plaque de la taille de l\u2019int\u00e9rieur de celle-ci et charger d\u2019un poids d\u2019environ 500 gr, mettre l\u2019ensemble au r\u00e9frig\u00e9rateur 24 heures.<\/p>\n<p style=\"margin-bottom: 0cm;\">Apr\u00e8s 24 heures au r\u00e9frig\u00e9rateur, enlever le poids et la plaque, mettre le couvercle de la terrine et attendre 3 \u00e0 4 jours pour consommer. Cette terrine peut se conserver au frais environ 2 semaines.<\/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 1 foie gras de 450\/500 gr 1 cuiller\u00e9e \u00e0 soupe de Porto 1 cuiller\u00e9e \u00e0 soupe d\u2019Armagnac 7gr de sel\u00a0, Poivre du moulin.<\/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":false,"_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-356","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-5K","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/356","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=356"}],"version-history":[{"count":2,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/356\/revisions"}],"predecessor-version":[{"id":789,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/356\/revisions\/789"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=356"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}