{"id":5062,"date":"2013-12-22T12:28:38","date_gmt":"2013-12-22T10:28:38","guid":{"rendered":"http:\/\/bonnesadressesremoises.fr\/?p=5062"},"modified":"2015-01-03T01:46:48","modified_gmt":"2015-01-02T23:46:48","slug":"foie-gras-ratafia-cuit-au-torchon","status":"publish","type":"post","link":"https:\/\/bonnesadressesremoises.fr\/index.php\/foie-gras-ratafia-cuit-au-torchon\/","title":{"rendered":"Foie gras au ratafia (cuisson au torchon)"},"content":{"rendered":"

\"Foie<\/p>\n

Ingr\u00e9dients et mat\u00e9riel<\/span> :
\n<\/strong>– un foie gras cru d\u00e9vein\u00e9<\/strong> –\u00a0nous avons choisi un produit local qu’on s’est procur\u00e9 sur le march\u00e9 de No\u00ebl chez\u00a0Les Canardises des 3 vall\u00e9es<\/a>\u00a0(\u00e0 57\u20ac le kilo)
\n<\/em><\/em>– 6 cL de ratafia<\/strong> –\u00a0nous avons\u00a0utilis\u00e9 le\u00a0ratafia Acte I de St\u00e9phane Herbert<\/a>\u00a0qui exerce \u00e0 Rilly-la-Montagne (disponible \u00e0 la grande boutique du vin<\/a>)
\n<\/em>– sel fin et poivre noir
\n<\/strong>– du film alimentaire
\n<\/strong>– un torchon \u00a0 \u00a0 \u00a0 \u00a0<\/strong><\/p>\n

Etapes<\/strong><\/span> :<\/strong>
\n– Etaler le film alimentaire sur le plan de travail, y placer les lobes de foie d\u00e9vein\u00e9s, saler et poivrer g\u00e9n\u00e9reusement.
\n– Arroser de ratafia.
\n– Rouler le foie dans le film \u00e9tirable en essayant de le serrer au mieux. Nouer les extr\u00e9mit\u00e9s. Renouveller l’op\u00e9ration avec un deuxi\u00e8me morceau de film (pour \u00e9viter que de l’eau ne rentre \u00e0 la cuisson).
\n– Enrouler ensuite dans un torchon en serrant bien et ficeler les extr\u00e9mit\u00e9s (cela permettra de ralentir et d’homog\u00e9n\u00e9iser la cuisson).
\n– R\u00e9server au r\u00e9frig\u00e9rateur au moins 15 minutes.
\n– Pour la cuisson, qui sera mi-cuite, pr\u00e9parer une cocotte remplie d’eau port\u00e9e \u00e0 \u00e9bullition.
\n– Arr\u00eater le feu, et d\u00e8s que l’eau ne fr\u00e9mit plus, y plonger le foie gras dans son torchon (il doit \u00eatre compl\u00e9tement immerg\u00e9).
\n– Lorsque l’eau est ti\u00e8de, placer la cocotte au r\u00e9frig\u00e9rateur.
\n– Une fois l’eau refroidie, sortir le foie de la cocotte et du torchon. Changer le film alimentaire.
\n– Remettre le foie au r\u00e9frig\u00e9rateur et patienter quelques jours (au minimum 48 heures! jusqu’\u00e0 6 jours) avant la d\u00e9gustation. Il est important de laisser maturer le foie au frais.<\/p>\n

\"Retour<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingr\u00e9dients et mat\u00e9riel : – un foie gras cru d\u00e9vein\u00e9 –\u00a0nous avons choisi un produit local qu’on s’est procur\u00e9 sur le march\u00e9 de No\u00ebl chez\u00a0Les Canardises des 3 vall\u00e9es\u00a0(\u00e0 57\u20ac le kilo) – 6 cL de ratafia –\u00a0nous avons\u00a0utilis\u00e9 le\u00a0ratafia … Continuer la lecture →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":10178,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[94],"tags":[96],"class_list":["post-5062","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-champenoises","tag-recette"],"yoast_head":"\nFoie gras au ratafia (cuisson au torchon) # Bonnes Adresses R\u00e9moises<\/title>\n<meta name=\"description\" content=\"Une recette de foie gras difficile \u00e0 rater \u00e9labor\u00e9e \u00e0 partir de produits locaux. 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