{"id":18024,"date":"2025-12-04T11:00:16","date_gmt":"2025-12-04T10:00:16","guid":{"rendered":"https:\/\/martiko.com\/?post_type=recetas&#038;p=18024"},"modified":"2025-12-13T11:59:50","modified_gmt":"2025-12-13T10:59:50","slug":"magret-de-pato-con-chalotas-glaseadas-y-salsa-de-foie-y-trufa","status":"publish","type":"recetas","link":"https:\/\/martiko.com\/ar\/recetas\/magret-de-pato-con-chalotas-glaseadas-y-salsa-de-foie-y-trufa\/","title":{"rendered":"Magret de pato con chalotas glaseadas y salsa de foie y trufa"},"content":{"rendered":"\n<p>Disfruta de un <a href=\"https:\/\/martiko.com\/tienda\/productos\/magret-de-pato-fresco-bandeja\/\">magret de pato Martiko<\/a> jugoso acompa\u00f1ado de chalotas glaseadas y una exquisita salsa de foie y trufa. Una receta gourmet perfecta para sorprender con sabores intensos y elegantes en tu mesa.<\/p>\n\n\n\n<p><strong>Receta para 4 personas<\/strong>.<\/p>\n\n\n\n<p><strong>Preparaci\u00f3n de las chalotas:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pelar las chalotas y pochar con mantequilla y az\u00facar hasta glasear.<\/li>\n\n\n\n<li>Reservar.<\/li>\n<\/ul>\n\n\n\n<p><strong>Preparaci\u00f3n del magret de pato:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Hacer cortes en la grasa del magret, en forma de rombos. Marcar el lado graso hasta dorar a fuego medio, durante 5-7 minutos. As\u00ed funde mejor y queda m\u00e1s crujiente.<\/li>\n\n\n\n<li>Dar la vuelta al magret y cocinar a fuego fuerte 2-3 minutos m\u00e1s.<\/li>\n\n\n\n<li>Dejar reposar 2 minutos.<\/li>\n<\/ul>\n\n\n\n<p><strong>Para elaborar la salsa:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>En una olla calentar el caldo de ave y la nata. Cocinar 5 minutos.<\/li>\n\n\n\n<li>A\u00f1adir el bloc de foie troceado y cocinar otros 5 minutos m\u00e1s a fuego lento, hasta que se funda. <\/li>\n\n\n\n<li>Salpimentar al gusto.<\/li>\n\n\n\n<li>Triturar hasta obtener una salsa fina.<\/li>\n\n\n\n<li>Terminar a\u00f1adiendo trufa rallada al gusto<\/li>\n<\/ul>\n\n\n\n<p><strong>Emplatado:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Colocar una base de salsa, encima el magret troceado y terminar con las chalotas glaseadas.<\/li>\n<\/ul>\n","protected":false},"featured_media":18568,"template":"","meta":{"_acf_changed":true,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"class_list":["post-18024","recetas","type-recetas","status-publish","has-post-thumbnail","hentry","autor-de-la-receta-martiko","tipo-de-la-receta-chef","tipo-de-la-receta-plato-principal","dificultad-de-la-receta-media","productos-de-la-receta-bloc-de-foie-gras","productos-de-la-receta-magret-de-pato"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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