1 foie gras de canard (400 g environ)
\n300 g d’\u00e9paule de porc
\n150 g de chair \u00e0 saucisse
\n6 petites bardes de lard
\nsel
\npoivre en grains moulu<\/p>\n
Pr\u00e9paration (pour 3 bocaux de 350 g)<\/strong><\/p>\n 1.Tremper le foie gras 15 minutes dans l’eau fra\u00eeche avec une poign\u00e9e de gros sel et une cuill\u00e8re \u00e0 soupe de vinaigre puis le s\u00e9cher dans un linge fin. Faites-vous plaisir en cette p\u00e9riode de f\u00eates…<\/p>\n","protected":false},"author":18,"featured_media":3004,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[102],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/12\/pate-foie-gras-1.jpg?fit=250%2C200","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":980,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/12\/17\/980-terrine-de-foie-gras\/","url_meta":{"origin":968,"position":0},"title":"Terrine de foie gras","date":"17 d\u00e9cembre 2009","format":false,"excerpt":"Facile, la r\u00e9alisation d'une terrine de foie gras est \u00e0 la port\u00e9e de tout cuisinier. Suivez pas \u00e0 pas cette recette et r\u00e9galez-vous pour les f\u00eates ! Ingr\u00e9dients 2 foies gras de canard de 500 g 10 cl de sauternes 15 g de sel 10 g de poivre noix muscade\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/12\/terrine-de-foie-gras-1.jpg?fit=500%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2193,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/29\/2193-creme-de-potiron-et-foie-gras\/","url_meta":{"origin":968,"position":1},"title":"Cr\u00e8me de potiron et foie gras","date":"29 octobre 2010","format":false,"excerpt":"Ingr\u00e9dients 120 g de foie gras 300 g de chair de potiron 1 oignon 10 cl de cr\u00e8me fra\u00eeche 30 cl de fond de volaille 50 g de beurre Pr\u00e9paration 1.Nettoyer et hacher l'oignon. 2.Eplucher le potiron et couper sa chair en petits morceaux. 3.Dans une po\u00eale, faire suer l'oignon\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/10\/creme-de-potiron-et-foie-gras.jpg?fit=272%2C315&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":985,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/12\/23\/985-foie-gras-poele-sur-pain-depices\/","url_meta":{"origin":968,"position":2},"title":"Foie gras po\u00eal\u00e9 sur pain d’\u00e9pices","date":"23 d\u00e9cembre 2009","format":false,"excerpt":"Une d\u00e9licieuse recette simple. Il s\u2019agit du foie gras po\u00eal\u00e9, toast de pain d\u2019\u00e9pices et pommes au beurre.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/12\/foie_gras_pain_depices_pommes-1.jpg?fit=400%2C430&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":859,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/11\/22\/859-rable-de-lapin-farci-au-chorizo\/","url_meta":{"origin":968,"position":3},"title":"R\u00e2ble de lapin farci au chorizo","date":"22 novembre 2009","format":false,"excerpt":"Un vrai r\u00e9gal !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/11\/rable-de-lapin-farci-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":975,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/12\/15\/975-astuces-sur-le-foie-gras\/","url_meta":{"origin":968,"position":4},"title":"Astuces sur le foie gras","date":"15 d\u00e9cembre 2009","format":false,"excerpt":"Plat incontournable des f\u00eates de fin d\u2019ann\u00e9e, le foie gras se consomme d\u2019une multitude de fa\u00e7ons. Quelques conseils de fabrication.","rel":"","context":"Dans "Astuces"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2364,"url":"http:\/\/www.epicuria.fr\/index.php\/2011\/01\/11\/2364-choucroute-garnie\/","url_meta":{"origin":968,"position":5},"title":"Choucroute garnie","date":"11 janvier 2011","format":false,"excerpt":"En hiver, on a envie de se nourrir le corps et l'esprit avec des plats chauds, consistants, revigorants... Pour vous r\u00e9galer, nous vous proposons donc une d\u00e9licieuse choucroute cuite avec des charcuteries et pommes de terre. Viande, f\u00e9culents et l\u00e9gumes, voici un plat complet qui ravira toute la famille !\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2011\/01\/choucroute-1.jpg?fit=500%2C333&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/968"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=968"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/968\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3004"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=968"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"pate-foie-gras\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2009\/12\/pate-foie-gras-1.jpg?resize=250%2C200\" "\\"pate-foie-gras\\"")
<\/p>\n
\n2.D\u00e9nerver d\u00e9licatement le foie, puis d\u00e9couper 6 tranches \u00e9gales. Saler et poivrer.
\n3.Hacher le porc et la chair \u00e0 saucisse ensemble. Saler et poivrer la farce.
\n4.Disposer dans chaque bocal un morceau de barde, une couche de farce et une tranche de foie gras. Tasser bien. Recommencer l’op\u00e9ration et finir par une barde.
\n5.D\u00e9poser caoutchoucs ou capsules sur chaque bocal, refermer les couvercles et st\u00e9riliser pendant 2 heures.<\/p>\n","protected":false},"excerpt":{"rendered":"