{"id":985,"date":"2009-12-23T13:33:31","date_gmt":"2009-12-23T11:33:31","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=985"},"modified":"2009-12-23T13:33:31","modified_gmt":"2009-12-23T11:33:31","slug":"foie-gras-poele-sur-pain-depices","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2009\/12\/23\/985-foie-gras-poele-sur-pain-depices\/","title":{"rendered":"Foie gras po\u00eal\u00e9 sur pain d’\u00e9pices"},"content":{"rendered":"

En France le foie gras est traditionnellement consomm\u00e9 froid en entr\u00e9e, le plus souvent lors de repas de f\u00eate et surtout de r\u00e9veillon. Les grands chefs aiment cependant le travailler chaud. <\/p>\n

Voici une d\u00e9licieuse recette simple. Il s\u2019agit du foie gras po\u00eal\u00e9, toast de pain d\u2019\u00e9pices et pommes au beurre. R\u00e9galez-vous !<\/p>\n

Ingr\u00e9dients<\/strong><\/p>\n

4 tranches de foie gras de canard de 90gr environ
\n4 tranches de pain de mie \u00e9paisses
\n4 pommes \u00ab\u00a0reine de reinettes\u00a0\u00bb ou pommes acidul\u00e9es
\n50 gr de beurre
\nsel, poivre du moulin<\/p>\n

\"foie_gras_pain_depices_pommes\"<\/p>\n

Pr\u00e9paration<\/strong><\/p>\n

1.Beurrer les tranches de pains d’\u00e9pice et les enfourner une dizaine de minutes \u00e0 200\u00b0C.
\n2.Eplucher et couper en tranches les pommes.
\n3.Dans une po\u00eale chaude, mettre du beurre avec une goutte d’huile de p\u00e9pin de raisin, puis ajouter les pommes. Laisser prendre une belle couleur et r\u00e9server.
\n4.Assaisonner les tranches de foie gras au sel et poivre, puis les mettre au cong\u00e9lateur pendant 5 minutes.
\n5.Faire chauffer la po\u00eale sans mati\u00e8re grasse et po\u00ealer les tranches 1 min de chaque cot\u00e9. Les d\u00e9poser ensuite sur un papier absorbant.
\n6.Dans chaque assiette, d\u00e9poser un toast, des tranches de pommes dessus et enfin le foie gras. <\/p>\n

Suggestion<\/strong> : accompagner d’une petite salade de betteraves et d’endives coup\u00e9es en fins b\u00e2tonnets (julienne) assaisonn\u00e9es d’huile de noisettes et de vinaigre de xeres.<\/p>\n","protected":false},"excerpt":{"rendered":"

Une d\u00e9licieuse recette simple. Il s\u2019agit du foie gras po\u00eal\u00e9, toast de pain d\u2019\u00e9pices et pommes au beurre.<\/p>\n","protected":false},"author":18,"featured_media":3006,"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\/foie_gras_pain_depices_pommes-1.jpg?fit=400%2C430","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1446,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/11\/1446-crumble-aux-pommes-et-au-pain-depices\/","url_meta":{"origin":985,"position":0},"title":"Crumble aux pommes et au pain d’\u00e9pices","date":"11 mai 2010","format":false,"excerpt":"Pour les petits et les grands !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/crumble-aux-pommes-et-au-pain-depices-1.jpg?fit=500%2C375&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":985,"position":1},"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":2193,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/29\/2193-creme-de-potiron-et-foie-gras\/","url_meta":{"origin":985,"position":2},"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":975,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/12\/15\/975-astuces-sur-le-foie-gras\/","url_meta":{"origin":985,"position":3},"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. 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