{"id":14849,"date":"2025-06-30T06:01:38","date_gmt":"2025-06-30T04:01:38","guid":{"rendered":"https:\/\/martiko.com\/?post_type=recetas&#038;p=14849"},"modified":"2025-11-07T17:05:12","modified_gmt":"2025-11-07T16:05:12","slug":"cazuelita-de-desmigado-de-confit-de-pato-con-patata-panadera-y-huevo-a-baja-temperatura","status":"publish","type":"recetas","link":"https:\/\/martiko.com\/en\/recetas\/cazuelita-de-desmigado-de-confit-de-pato-con-patata-panadera-y-huevo-a-baja-temperatura\/","title":{"rendered":"Cazuelita de desmigado de confit de pato con patata panadera y huevo a baja temperatura"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong><em>INSPIRACI\u00d3N PARA CHEFS Y HOSTELEROS<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingredientes para 4 raciones<br>Tiempo de preparaci\u00f3n: 60 min.<br>Dificultad: F\u00e1cil <br>T\u00aa presentaci\u00f3n: Caliente<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparaci\u00f3n:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para la carne de pato desmigada:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Calentar la carne de pato desmigado en una cazuela a fuego lento y reservar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para las patatas:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pelar y cortar las patatas en rodajas finas.<\/li>\n\n\n\n<li>Pelar y cortar la cebolla en juliana.<\/li>\n\n\n\n<li>Cocinar todo en un horno precalentado a 180\u00baC con aceite de oliva, sal y pimienta durante 30-40 minutos hasta que est\u00e9n tiernas las patatas.<\/li>\n\n\n\n<li>Reservar.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Para el huevo: <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cocinar a 65\u00baC durante 45 minutos (sous-vide o en cazo controlado).<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Para el emplatado:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Montar en <em>cazuelita <\/em>individual, una base de patata, la carne encima y por \u00faltimo el huevo. A\u00f1adir flor de sal o aceite arom\u00e1tico, al gusto.<\/li>\n\n\n\n<li>Terminar decorando con un poco de cebollino picado.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Consejos para el <em>chef:<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Las patatas se pueden pre-elaborar y en el momento del servicio regenerarlas en el horno o a la plancha con un poco de aceite.\u00a0<\/li>\n\n\n\n<li>Cocina los huevos a baja temperatura para mantenerlos en su punto.\u00a0<\/li>\n\n\n\n<li>La carne, racionada y envasada al vac\u00edo, puede mantenerse en un ba\u00f1o mar\u00eda o roner durante el servicio para sacarlo al momento.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"featured_media":14814,"template":"","meta":{"_acf_changed":false,"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-14849","recetas","type-recetas","status-publish","has-post-thumbnail","hentry","autor-de-la-receta-martiko","tipo-de-la-receta-chef","dificultad-de-la-receta-baja","productos-de-la-receta-confit-de-pato"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - 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