{"id":433,"date":"2023-12-25T21:47:11","date_gmt":"2023-12-25T20:47:11","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=433"},"modified":"2023-12-31T18:36:42","modified_gmt":"2023-12-31T17:36:42","slug":"foie-gras-de-martine-c","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2023\/12\/25\/foie-gras-de-martine-c\/","title":{"rendered":"Foie Gras de Martine C."},"content":{"rendered":"\n<p>Foie Gras de canard&nbsp;: 450 \u00e0 500g<\/p>\n\n\n\n<p><strong>Ingr\u00e9dients pour 500g<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6g de sel<\/li>\n\n\n\n<li>2g de poivre<\/li>\n\n\n\n<li>Un peu de muscade<\/li>\n\n\n\n<li>1\/2 cuill\u00e8re \u00e0 moka de sucre (tr\u00e8s peu) =&gt; Permet que le foie garde sa couleur rose<\/li>\n<\/ul>\n\n\n\n<p><strong>Achat du foie<\/strong><\/p>\n\n\n\n<p>Le foie doit \u00eatre \u00e0 la fois ferme et souple sous la pression, du doigt (comme une cuisse humaine)<br>Sa teinte doit \u00eatre ivoire oui blanc ros\u00e9.<br>Un foie trop mou et bien blanc fondra \u00e0 la cuisson.<\/p>\n\n\n\n<p>Bonne marque&nbsp;: Monfort, reflets de france<\/p>\n\n\n\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Faire d\u00e9gorger le foie dans de l\u2019eau fraiche pendant 3 \u00e0 4 heures. Changer l\u2019eau 2 ou 4 fois.<\/li>\n\n\n\n<li>Bien \u00e9goutter et \u00e9ponger le foie<\/li>\n\n\n\n<li>D\u00e9nerver&nbsp;: S\u00e9parer les 2 lobes et d\u00e9nerver les foies avec un petit couteau pointu. Retirer les vaisseaux et petits nerfs.<\/li>\n\n\n\n<li>M\u00e9langer le sel, le poivre, la muscade et le sucre. Masser l\u00e9g\u00e8rement le foie avec ce m\u00e9lange.<\/li>\n\n\n\n<li>Dans une terrine, disposer le foie et le tasser. Parfumer avec du cognac ou armagnac.<\/li>\n\n\n\n<li>Fermer la terrine et laisser le foie 2 ou 3h au frais.<\/li>\n<\/ol>\n\n\n\n<p><strong>Cuisson<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Fermer herm\u00e9tiquement la terrine avec de la p\u00e2te (luter) faite d\u2019eau et de farine. Il faut qu\u2019elle colle un peu<\/li>\n\n\n\n<li>Mettre au four au bain marie dans le l\u00e8che-frite \u00e0 160\u00b0C pendant 30 minute (pour 500g\u00a0: 1h pour 1kg). Partir du four froid.<\/li>\n\n\n\n<li>Sortir la terrine du four, l\u2019envelopper dans plusieurs torchons et remettre dans le four \u00e9teint et entre-ouvert (apr\u00e8s avoir vid\u00e9 l\u2019eau du l\u00e8che-frite) jusqu\u2019\u00e0 ce que le foie ait refroidi.<\/li>\n\n\n\n<li>Mettre au frigo avec les torchons pendant 8h.<\/li>\n\n\n\n<li>Le lendemain, retirer les torchons, et laisser la terrine au frigo (sans l\u2019ouvrir). Mangeable le lendemain.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Foie Gras de canard&nbsp;: 450 \u00e0 500g Ingr\u00e9dients pour 500g Achat du foie Le foie doit \u00eatre \u00e0 la fois ferme et souple sous la pression, du doigt (comme une cuisse humaine)Sa teinte doit \u00eatre ivoire oui blanc ros\u00e9.Un foie trop mou et bien blanc fondra \u00e0 la cuisson. Bonne marque&nbsp;: Monfort, reflets de france [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":446,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":5,"footnotes":""},"categories":[12,43,99],"tags":[88],"class_list":["post-433","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entree","category-hiver","category-sud-ouest","tag-foie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Foie Gras de Martine C. - Cuisine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.churlaud.com\/cuisine\/2023\/12\/25\/foie-gras-de-martine-c\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Foie Gras de Martine C. - Cuisine\" \/>\n<meta property=\"og:description\" content=\"Foie Gras de canard&nbsp;: 450 \u00e0 500g Ingr\u00e9dients pour 500g Achat du foie Le foie doit \u00eatre \u00e0 la fois ferme et souple sous la pression, du doigt (comme une cuisse humaine)Sa teinte doit \u00eatre ivoire oui blanc ros\u00e9.Un foie trop mou et bien blanc fondra \u00e0 la cuisson. 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