{"id":1167,"date":"2013-06-02T21:17:48","date_gmt":"2013-06-02T19:17:48","guid":{"rendered":"http:\/\/www.saboresytexturas.com\/wp\/?post_type=recipe&#038;p=1167"},"modified":"2014-03-12T17:59:59","modified_gmt":"2014-03-12T16:59:59","slug":"magret-de-pato-al-horno-con-salsa-espanola","status":"publish","type":"recipe","link":"https:\/\/www.saboresytexturas.com\/wp\/recipe\/magret-de-pato-al-horno-con-salsa-espanola\/","title":{"rendered":"Magret de pato al horno con salsa espa\u00f1ola"},"content":{"rendered":"<p>Aprovechando la salsa que nos quedaba de unas <a title=\"Alb\u00f3ndigas en salsa espa\u00f1ola\" href=\"http:\/\/www.saboresytexturas.com\/wp\/?recipe=albondigas-en-salsa-espanola\" target=\"_blank\">alb\u00f3ndigas en salsa espa\u00f1ola<\/a>, al probarla pensamos que pegar\u00eda bastante bien con alg\u00fan otro tipo de carne, y se nos ocurri\u00f3 que el pato es un buen candidato. Siguiendo la receta de <a href=\"http:\/\/www.martinberasategui.com\/blog\/2011\/05\/20\/hoy-por-hoy-magret-de-pato-al-horno\/\" target=\"_blank\">Mart\u00edn Berasategui<\/a> optamos por cocinar un magret de pato al horno con salsa espa\u00f1ola y manzana frita como guarnici\u00f3n.<\/p>\n<p>Es una carne bastante m\u00e1s grasa que el pollo o el pavo, pero su sabor est\u00e1 muy rico y siguiendo los consejos de Mart\u00edn eliminamos gran parte de grasa al cocinarlo. La preparaci\u00f3n de la salsa es una receta Thermomix, pero si no la tuvieras con ayuda de un turmix y una olla a fuego lento podr\u00edas elaborarla igualmente.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":2699,"template":"","class_list":["post-1167","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Magret de pato al horno con salsa espa\u00f1ola<\/title>\n<meta name=\"description\" content=\"Magret de pato al horno con salsa espa\u00f1ola. 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