{"id":110,"date":"2012-10-10T21:58:20","date_gmt":"2012-10-10T19:58:20","guid":{"rendered":"https:\/\/gourmet-club-trier.de\/?p=110"},"modified":"2023-11-25T18:41:15","modified_gmt":"2023-11-25T17:41:15","slug":"terrine-von-der-entenleber-marbre-de-foire-gras","status":"publish","type":"post","link":"https:\/\/gourmet-club-trier.de\/index.php\/2012\/10\/10\/terrine-von-der-entenleber-marbre-de-foire-gras\/","title":{"rendered":"Terrine von der Entenleber &#8222;Marbre de Foie Gras&#8220;"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Zutaten<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>ca. 800g Entenleber<\/li>\n\n\n\n<li>200ml Banyuls<\/li>\n\n\n\n<li>1 Schuss Cognac<\/li>\n\n\n\n<li>1 Schuss Tr\u00fcffel\u00f6l<\/li>\n\n\n\n<li>Salz, Pfeffer<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Zubereitung<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Die Entenleber in St\u00fccke brechen<\/li>\n\n\n\n<li>Sehnen und Adern entfernen<\/li>\n\n\n\n<li>Die St\u00fccke pfeffern und salzen<\/li>\n\n\n\n<li>In 100ml Banyuls und einem Schuss Cognac und etwas Tr\u00fcffel\u00f6l einige Stunden marinieren<\/li>\n\n\n\n<li>Zwischendurch wenden<\/li>\n\n\n\n<li>Entnehmen und abtropfen lassen<\/li>\n\n\n\n<li>Eine geeignete Terrinenform mit Klarsichtfolie auslegen<\/li>\n\n\n\n<li>Die Leberst\u00fccke fest eindr\u00fccken<\/li>\n\n\n\n<li>Im Wasserbad garen: 80\u00b0C, 30 Minuten<\/li>\n\n\n\n<li>Dann bei Zimmertemperatur langsam abk\u00fchlen lassen<\/li>\n\n\n\n<li>Im K\u00fchlschrank ausk\u00fchlen<\/li>\n\n\n\n<li>Die Terrine soll im Anschnitt marmoriert aussehen<\/li>\n\n\n\n<li>Ggf. mit Banyuls-Gelee ausgarnieren<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten Zubereitung<\/p>\n","protected":false},"author":2,"featured_media":111,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[12,10,11],"class_list":["post-110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allgemein","tag-banyuls","tag-ente","tag-leber"],"_links":{"self":[{"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/posts\/110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/comments?post=110"}],"version-history":[{"count":3,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/posts\/110\/revisions"}],"predecessor-version":[{"id":1399,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/posts\/110\/revisions\/1399"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/media\/111"}],"wp:attachment":[{"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/media?parent=110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/categories?post=110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/tags?post=110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}