{"id":7036,"date":"2024-09-09T13:27:35","date_gmt":"2024-09-09T13:27:35","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=7036"},"modified":"2024-09-09T16:03:59","modified_gmt":"2024-09-09T16:03:59","slug":"recette-de-pintade-foie-gras-mini-mais-et-stellaire","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-pintade-foie-gras-mini-mais-et-stellaire","title":{"rendered":"Recette de Pintade, foie gras, mini-ma\u00efs et stellaire"},"content":{"rendered":"\t\t
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Pintade de plein air et foie gras de canard po\u00eal\u00e9, mini-ma\u00efs et stellaire<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Recette de Jean-Marie Dumaine<\/b>\u00a0et de Yoann Hue<\/strong><\/span><\/p>

tir\u00e9e du livre de Ria Lottermoser et Brigitte Klemme “Geliebte Wildkr\u00e4uterk\u00fcche”<\/span><\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Pintade,\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Photo d’Andreas Thumm<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingr\u00e9dients pour 4 personnes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Sauce \u00e0 la stellaire :<\/p>

  • 250 g de stellaire<\/li>
  • 25 ml d’huile d’olive<\/li>
  • 125 ml d’eau<\/li>
  • Sel et sucre<\/li><\/ul>

    Jus de pintade\u00a0:<\/p>

    • 1 oignon<\/li>
    • 1 carotte<\/li>
    • 1\/4 de poireau<\/li>
    • La carcasse d’une pintade<\/li>
    • 250 ml de vin jaune<\/li>
    • 750 ml de fond de volaille<\/li>
    • 500 ml d’eau<\/li>
    • 1 feuille de laurier<\/li>
    • 1 poign\u00e9e de thym<\/li>
    • 2 clous de girofle<\/li>
    • 1 c \u00e0 s de ma\u00efzena<\/li>
    • Sel et poivre du moulin<\/li>
    • 20 g de beurre<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Poitrine de pintade :<\/p>

      • 4 poitrines de pintades de 120 g<\/li>
      • 12 mini-ma\u00efs blanchis<\/li>
      • 100 g de grains de ma\u00efs<\/li>
      • 1 c \u00e0 s de beurre<\/li>
      • 4 tranches de foie gras de canard de 50 g<\/li>
      • Sel et poivre du moulin<\/li>
      • 1 c \u00e0 s de farine<\/li><\/ul>

        Dressage\u00a0:<\/p>

        • Pousses de stellaire<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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          Pr\u00e9paration de la recette<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          Hacher finement la stellaire. Chauffer l\u00e9g\u00e8rement l’huile d’olive dans une casserole et y \u00e9tuver la stellaire. Ajouter l’eau et assaisonner d’une pinc\u00e9e de sel et de sucre. Mixer finement \u00e0 l’aide d’un bain-mix puis passer au travers d’une passoire fine. V\u00e9rifier l’assaisonnement.

          Eplucher l’oignon et la carotte et les tailler en mirepoix. Laver le poireau et l’\u00e9mincer grossi\u00e8rement. R\u00f4tir ensemble la carcasse de pintade avec oignon, carotte et poireau. D\u00e9glacer avec le vin jaune, l’eau et le fond de volaille. Ajouter le thym, le laurier et les clous de girofle et laisser fr\u00e9mir pendant environ 1 heure.
          Passer le jus au travers d’une passoire fine et lier l\u00e9g\u00e8rement \u00e0 la ma\u00efzena.

          Pr\u00e9chauffer le four \u00e0 200 \u00b0C. Environ 30 min avant de servir, saisir les poitrines de pintades sur leur peau environ 2 min. Les cuire au four environ 4 min. Laisser alors reposer \u00e0 couvert.

          Assaisonner le jus de pintade de vin jaune, sel, poivre et le monter avec le beurre en morceaux. Faire revenir au beurre les mini-ma\u00efs ainsi que les grains de ma\u00efs. Les assaisonner de sel.

          Assaisonner les tranches de foie gras de sel et poivre, puis les passer dans la farine. Retirer l’exc\u00e9dent de farine et les saisir dans une po\u00eale chaude quelques secondes de chaque c\u00f4t\u00e9. Les cuire \u00e0 four chaud quelques minutes.

          Dresser la sauce \u00e0 la stellaire ainsi que le jus de pintade sur l’assiette. Garnir avec le foie gras, les mini-ma\u00efs et les grains de ma\u00efs. Tailler les poitrines de pintade en tranches et disposer harmonieusement sur le foie gras. D\u00e9corer de pousses tendres de stellaire.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          Pintade de plein air et foie gras de canard po\u00eal\u00e9, mini-ma\u00efs et stellaire Recette de Jean-Marie Dumaine\u00a0et de Yoann Hue tir\u00e9e du livre de Ria Lottermoser et Brigitte Klemme “Geliebte Wildkr\u00e4uterk\u00fcche”. Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes Sauce \u00e0 la stellaire : 250 g de stellaire 25 ml d’huile d’olive 125 ml d’eau Sel […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":6,"footnotes":""},"class_list":["post-7036","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Pintade, foie gras, mini-ma\u00efs et stellaire - 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