{"id":5137,"date":"2015-06-22T19:32:42","date_gmt":"2015-06-22T17:32:42","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=5137"},"modified":"2015-06-22T19:47:15","modified_gmt":"2015-06-22T17:47:15","slug":"pommes-de-terre-a-la-graisse-de-canard","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/pommes-de-terre-a-la-graisse-de-canard\/","title":{"rendered":"Recette de pommes de terre \u00e0 la graisse de canard"},"content":{"rendered":"<p>Les <strong>pommes de terre saut\u00e9es \u00e0 la graisse de canard<\/strong> (ou d\u2019oie)\u00a0sont l\u2019une des garnitures que l\u2019on peut choisir\u00a0sans jamais se tromper pour accompagner une cuisse de\u00a0confit de canard. Saut\u00e9es \u00e0 la graisse de canard,\u00a0elles\u00a0ont un go\u00fbt tr\u00e8s particulier et d\u00e9licieux. Parmi les diff\u00e9rentes fa\u00e7ons de pr\u00e9parer les pommes de terre \u00e0 la graisse de canard, j\u2019aime les pr\u00e9senter en petits carr\u00e9s, moelleux \u00e0 l\u2019int\u00e9rieur et un peu croustillant \u00e0 l\u2019ext\u00e9rieur. Avec du confit de canard, c\u2019est un vrai r\u00e9gal. Voulez-vous savoir comment les faire\u00a0? Voici la recette. Allez, op ! C\u2019est parti !<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/06\/pommes_de_terre_graisse_de_canard.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/06\/pommes_de_terre_graisse_de_canard.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/06\/pommes_de_terre_graisse_de_canard-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/06\/pommes_de_terre_graisse_de_canard-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/06\/pommes_de_terre_graisse_de_canard.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/pommes-de-terre-a-la-graisse-de-canard\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de pommes de terre \u00e0 la graisse de canard<\/h2>\n<span id=\"post-ratings-5137\" class=\"post-ratings\" data-nonce=\"493a66fe03\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_5137_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(5137, 1, '1 Star');\" onmouseout=\"ratings_off(4, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5137_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(5137, 2, '2 Stars');\" onmouseout=\"ratings_off(4, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5137_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(5137, 3, '3 Stars');\" onmouseout=\"ratings_off(4, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5137_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(5137, 4, '4 Stars');\" onmouseout=\"ratings_off(4, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5137_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(5137, 5, '5 Stars');\" onmouseout=\"ratings_off(4, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,00 \/ 5. Votes: 4<\/div><\/span><span id=\"post-ratings-5137-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 min<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2015-06-22\"><\/time> \n<span itemprop=\"description\" content=\"Comment \u00e9laborer des pommes de terre \u00e0 la graisse de canard (ou d'oie). Elles sont Id\u00e9ales pour accompagner une cuisse de confit de canard. Recette facile.\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">600 g de pommes de terre (pour frites)<\/li>\n<li itemprop=\"recipeIngredient\">4 cuiller\u00e9es \u00e0 soupe de graisse de canard (pas trop bomb\u00e9es)<\/li>\n<li itemprop=\"recipeIngredient\">Sel<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">\u00c9plucher les pommes de terre et les couper en petits carr\u00e9s d\u2019un centim\u00e8tre de c\u00f4t\u00e9 environ.<\/li>\n<li itemprop=\"recipeInstructions\">Laver les carr\u00e9s de pommes de terre dans un grand bol avec de l\u2019eau froide. Puis les \u00e9goutter.<\/li>\n<li itemprop=\"recipeInstructions\">R\u00e9p\u00e9ter l\u2019\u00e9tape pr\u00e9c\u00e9dente deux fois pour bien enlever l\u2019amidon.<\/li>\n<li itemprop=\"recipeInstructions\">Remplir d\u2019eau le bol \u00e0 nouveau et laisser tremper les pommes de terre 10 bonnes minutes.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter les pommes de terre et bien les s\u00e9cher avec un torchon propre.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une grande po\u00eale, faire chauffer la graisse de canard \u00e0 feu moyen vif.<\/li>\n<li itemprop=\"recipeInstructions\">D\u00e8s que la graisse est chaude, ajouter les pommes de terre et remuer pour qu\u2019elles\u00a0s\u2019impr\u00e8gnent bien\u00a0de la graisse chaude.<\/li>\n<li itemprop=\"recipeInstructions\">Faire sauter \u00e0 feu moyen en remuant fr\u00e9quemment jusqu\u2019\u00e0 ce qu\u2019elles soient dor\u00e9es selon votre go\u00fbt. Moi j\u2019arr\u00eate la cuisson quand les bords sont dor\u00e9s.<\/li>\n<li itemprop=\"recipeInstructions\">Laisser \u00e9goutter un petit moment\u00a0sur du papier absorbant pour qu\u2019elles perdent l\u2019exc\u00e9dent de graisse.<\/li>\n<li itemprop=\"recipeInstructions\">Saler selon votre go\u00fbt juste avant de servir.<\/li>\n<li itemprop=\"recipeInstructions\">C\u2019est pr\u00eat. Bonne d\u00e9gustation !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>Vous pouvez utiliser de la graisse de canard ou d\u2019oie.<\/li>\n<li>Juste avec du sel elles sont d\u00e9j\u00e0 d\u00e9licieuses, mais si vous le souhaitez, vous pouvez ajouter d\u2019autres \u00e9pices comme du thym, du romarin, de l\u2019ail, du persil..<\/li>\n<li>Ces <strong>pommes de terre \u00e0 la graisse de canard<\/strong> peuvent accompagner bien \u00e9videmment des cuisses de confit de canard ou d\u2019autres plats.<\/li>\n<li>Si vous cherchez d\u2019autres accompagnements \u00e0 base de pommes de terre, jetez un \u0153il sur les\u00a0<a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2011\/12\/pommes-de-terre-roties-au-thym.html\">pommes de terres r\u00f4ties au thym<\/a>, <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/12\/hasselback-potatoes.html\">r\u00f4ties \u00e0 la su\u00e9doise (Hasselback)<\/a> ou les <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/03\/pommes-paille.html\">pommes paille<\/a>.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment \u00e9laborer des pommes de terre \u00e0 la graisse de canard (ou d&rsquo;oie). Elles sont Id\u00e9ales pour accompagner une cuisse de confit de canard. Recette facile.<\/p>\n","protected":false},"author":1,"featured_media":5138,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_metadesc":"Comment \u00e9laborer des pommes de terre \u00e0 la graisse de canard (ou d'oie). Elles sont Id\u00e9ales pour accompagner une cuisse de confit de canard. Recette facile.","footnotes":""},"categories":[852,20],"tags":[5,883],"class_list":["post-5137","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pommes-de-terre","category-recette","tag-pommes-de-terre","tag-graisse-de-canard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de pommes de terre \u00e0 la graisse de canard<\/title>\n<meta name=\"description\" content=\"Comment \u00e9laborer des pommes de terre \u00e0 la graisse de canard (ou d&#039;oie). Elles sont Id\u00e9ales pour accompagner une cuisse de confit de canard. 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