{"id":174,"date":"2006-04-12T22:57:03","date_gmt":"2006-04-12T22:57:03","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=174"},"modified":"2017-02-20T09:22:49","modified_gmt":"2017-02-20T08:22:49","slug":"magrets-de-canard-en-gelee","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/magrets-de-canard-en-gelee\/","title":{"rendered":"Magrets de canard en gel\u00e9e"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>Otez la peau des magrets, placez-les dans un plat \u00e0 four et faites les cuire trente minutes \u00e0 150\u00b0.<\/p>\n<p>Pr\u00e9parez la gel\u00e9e en rempla\u00e7ant l\u2019eau pr\u00e9vue pour un demi-sachet par le Cinzano. Laissez refroidir.<\/p>\n<p>Coupez les magrets en tranches de trois mm d\u2019\u00e9paisseur.<\/p>\n<p>Versez 5 mm de gel\u00e9e au fond d\u2019un moule \u00e0 manqu\u00e9, faites prendre au r\u00e9frig\u00e9rateur.<\/p>\n<p>Effeuillez les branches d\u2019estragon, disposez les feuilles en rosace au fond du moule, puis les aiguillettes de canard. Renouvelez l\u2019op\u00e9ration jusqu\u2019\u00e0 \u00e9puisement des ingr\u00e9dients.<\/p>\n<p>Laissez prendre au r\u00e9frig\u00e9rateur plusieurs heures.<\/p>\n<p>D\u00e9moulez sur un plat creux.<\/p>\n<p>Servez ce plat avec une salade compos\u00e9e ou une terrine d\u2019aubergines aux poivrons.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Otez la peau des magrets, placez-les dans un plat \u00e0 four et faites les cuire trente minutes \u00e0 150\u00b0. Pr\u00e9parez la gel\u00e9e en rempla\u00e7ant l\u2019eau pr\u00e9vue pour&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/magrets-de-canard-en-gelee\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[490,238,305,122],"class_list":["post-174","post","type-post","status-publish","format-standard","hentry","category-volailles","tag-canard","tag-estragon","tag-gelee","tag-magret"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=174"}],"version-history":[{"count":1,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/174\/revisions"}],"predecessor-version":[{"id":5797,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/174\/revisions\/5797"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}