{"id":357,"date":"2015-12-13T17:07:11","date_gmt":"2015-12-13T17:07:11","guid":{"rendered":"http:\/\/faugeron.net\/foie-gras-et-ecrasee-rattes"},"modified":"2015-12-11T18:21:25","modified_gmt":"2015-12-11T18:21:25","slug":"foie-gras-et-ecrasee-rattes","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=357","title":{"rendered":"Foie gras de canard po\u00eal\u00e9 et \u00e9cras\u00e9e de rattes"},"content":{"rendered":"<p style=\"margin-bottom: 0cm;\"><span style=\"color: #000000;\">Pour 8 personnes:<\/span><\/p>\n<ul>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">8 tranches de foie gras de canard de 80 g pi\u00e8ce,<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">500 gr de pommes de terre ratte,<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">1 cuiller\u00e9e \u00e0 soupe de graines de s\u00e9same,<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">4 cuiller\u00e9es \u00e0 soupe de pistaches \u00e9mond\u00e9es et concass\u00e9es,<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">1 cuiller\u00e9e \u00e0 soupe de zeste de citron,<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">2 cuiller\u00e9es \u00e0 soupe d\u2019huile d\u2019olive,<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">1 cuiller\u00e9e \u00e0 caf\u00e9 de piment d\u2019Espelette,<\/span><\/li>\n<li><span class=\"Apple-style-span\" style=\"color: #000000;\">Fleur de sel<\/span><\/li>\n<\/ul>\n<p><!--more--><span class=\"Apple-style-span\" style=\"color: #000000;\">Laver les pommes de terre et les cuire doucement dans l\u2019eau sal\u00e9e, avec la peau, quand elles sont cuites, laisser refroidir un moment,les \u00e9plucher et les \u00e9craser \u00e0 la fourchette en incorporant, une cuiller\u00e9e d\u2019huile d\u2019olive, rectifier l\u2019assaisonnement si besoin.<\/span><\/p>\n<p style=\"margin-bottom: 0cm;\"><span style=\"color: #000000;\">R\u00e9server au chaud.<\/span><\/p>\n<p style=\"margin-bottom: 0cm;\"><span style=\"color: #000000;\">Hacher finement les zestes de citron, les faire blanchir dans l\u2019eau bouillante environ 10mn pour enlever l\u2019amertume.<\/span><\/p>\n<p style=\"margin-bottom: 0cm;\"><span style=\"color: #000000;\">R\u00e9server.<\/span><\/p>\n<p style=\"margin-bottom: 0cm;\"><span style=\"color: #000000;\">M\u00e9langer les graines de s\u00e9same, les pistaches concass\u00e9es, le piment d\u2019Espelette et la moiti\u00e9 des zestes de citron avec une cuiller\u00e9e d\u2019huile d\u2019olive, dans les assiettes disposer une cuiller\u00e9e \u00e0 soupe de pommes de terres \u00e9cras\u00e9es, former un petit socle rectangulaire,<\/span><\/p>\n<p style=\"margin-bottom: 0cm;\"><span style=\"color: #000000;\">Dans une po\u00eale anti-adh\u00e9sive tr\u00e8s chaude, po\u00ealer vivement et rapidement les tranches de foie gras sur les 2 faces afin d\u2019obtenir une belle coloration, les poser sur un papier absorbant \u00e0 l\u2019aide d\u2019une spatule, pour les \u00e9ponger, puis poser sur les socles de pomme de terre, assaisonner d\u2019une pinc\u00e9e de fleur de sel chaque tranche,<\/span><\/p>\n<p style=\"margin-bottom: 0cm;\"><span style=\"color: #000000;\">D\u00e9corer sur le cot\u00e9 de l\u2019assiette d\u2019un filet du m\u00e9lange pistaches, s\u00e9same etc\u2026 et d\u2019une pinc\u00e9e de zestes.<\/span><\/p>\n<p style=\"margin-bottom: 0cm;\"><span class=\"Apple-style-span\" style=\"color: #000000;\">Servir aussit\u00f4t.<\/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 8 personnes: 8 tranches de foie gras de canard de 80 g pi\u00e8ce, 500 gr de pommes de terre ratte, 1 cuiller\u00e9e \u00e0 soupe de graines de s\u00e9same, 4 cuiller\u00e9es \u00e0 soupe de pistaches \u00e9mond\u00e9es et concass\u00e9es, 1 cuiller\u00e9e \u00e0 soupe de zeste de citron, 2 cuiller\u00e9es \u00e0 soupe d\u2019huile d\u2019olive, 1 cuiller\u00e9e \u00e0 [&hellip;]<\/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-357","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-5L","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/357","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=357"}],"version-history":[{"count":4,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/357\/revisions"}],"predecessor-version":[{"id":819,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/357\/revisions\/819"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}