{"id":938,"date":"2010-04-29T10:17:26","date_gmt":"2010-04-29T09:17:26","guid":{"rendered":"http:\/\/www.christianecuisine.com\/?p=938"},"modified":"2010-04-29T10:17:26","modified_gmt":"2010-04-29T09:17:26","slug":"magret-de-canard-gras-grille","status":"publish","type":"post","link":"https:\/\/www.christianecuisine.com\/?p=938","title":{"rendered":"MAGRET DE CANARD GRAS GRILLE"},"content":{"rendered":"

\"magr1\"\"magr2\"<\/p>\n

Recette pour deux personnes<\/p>\n

1 beau magret de canard gras<\/p>\n

Fleur de sel de Gu\u00e9rande<\/p>\n

Poivre du moulin<\/p><\/blockquote>\n

Pr\u00e9parer le barbecue, lorsque les braises sont parfaites, poser le magret c\u00f4t\u00e9 peau sur la grille .<\/p>\n

Laisser 5 \u00e0 6 minutes, en surveillant car la graisse s’enflamme tr\u00e8s facilement.<\/p>\n

La peau du magret doit \u00eatre croustillante.<\/p>\n

Le retourner et laisser 4 minutes, en surveillant toujours.<\/p>\n

Envelopper le magret dans du papier aluminium, et le laisser quelques minutes, il sera ainsi plus tendre.<\/p>\n

Trancher le magret, \u00a0saler, poivrer et servir aussit\u00f4t avec une petite salade verte. C’est d\u00e9licieux…..<\/p>\n

Petite astuce :<\/p>\n

Si la graisse s’enflamme, il faut jeter du gros sel dessus. C’est tr\u00e8s efficace<\/p>\n","protected":false},"excerpt":{"rendered":"

Recette pour deux personnes 1 beau magret de canard gras Fleur de sel de Gu\u00e9rande Poivre du moulin Pr\u00e9parer le barbecue, lorsque les braises sont parfaites, poser le magret c\u00f4t\u00e9 peau sur la grille . Laisser 5 \u00e0 6 minutes, en surveillant car la graisse s’enflamme tr\u00e8s facilement. La peau du magret doit \u00eatre croustillante. Le retourner et laisser 4 minutes, en surveillant toujours. Envelopper le magret dans du papier aluminium, et le laisser quelques minutes, il sera ainsi plus tendre. Trancher le magret, \u00a0saler, poivrer et servir aussit\u00f4t avec une petite salade verte. C’est d\u00e9licieux….. Petite astuce : Si la graisse s’enflamme, il faut jeter du gros sel dessus. C’est tr\u00e8s efficace<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97,26,7,69],"tags":[5,9,14,4,15,47,19,17,24,8,35,36,6,37,763,22],"class_list":["post-938","post","type-post","status-publish","format-standard","hentry","category-grillades","category-plat-de-resistance","category-viandes","category-volaille","tag-blog-cuisine","tag-canard","tag-christiane","tag-christiane-cuisine","tag-cuisine","tag-cuisson-simple","tag-facile","tag-fume","tag-grillade","tag-magrets","tag-plat","tag-recette-bistrot","tag-recettes","tag-repas-entre-amis","tag-salade","tag-simple"],"_links":{"self":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/938"}],"collection":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=938"}],"version-history":[{"count":3,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/938\/revisions"}],"predecessor-version":[{"id":943,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/938\/revisions\/943"}],"wp:attachment":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=938"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=938"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=938"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}