{"id":3632,"date":"2024-08-13T09:53:25","date_gmt":"2024-08-13T07:53:25","guid":{"rendered":"https:\/\/martiko.com\/recetas\/alas-de-pato-con-salsa-barbacoa-y-mazorcas-de-maiz\/"},"modified":"2025-11-07T16:13:51","modified_gmt":"2025-11-07T15:13:51","slug":"alas-de-pato-con-salsa-barbacoa-y-mazorcas-de-maiz","status":"publish","type":"recetas","link":"https:\/\/martiko.com\/ja\/recetas\/alas-de-pato-con-salsa-barbacoa-y-mazorcas-de-maiz\/","title":{"rendered":"Alas de pato con salsa barbacoa y mazorcas de ma\u00edz"},"content":{"rendered":"\n

Disfruta del sabor inigualable de esta receta de alas de pato cocinadas a la parrilla y ba\u00f1adas en una salsa barbacoa casera, que combina lo dulce y lo ahumado a la perfecci\u00f3n. El toque maestro lo aportan las mazorcas de ma\u00edz, crujientes por fuera y jugosas por dentro, que equilibran la untuosidad de las alas.<\/p>\n\n\n\n

Un plato perfecto para compartir en una comida al aire libre. \u00a1Prepara tu barbacoa y sorprende a tus familiares y amigos con estas alitas de pato Martiko<\/a><\/strong> con toque gourmet!<\/p>\n\n\n\n

<\/div>\n\n\n\n

Receta para 4 personas.<\/strong><\/p>\n\n\n\n

Preparaci\u00f3n:<\/strong><\/p>\n\n\n\n

Para la salsa barbacoa:<\/strong>
Pelar y picar la cebolleta en brunoise y sofre\u00edr en una sart\u00e9n\/cazo con aceite de oliva. A\u00f1adir ajo el polvo y el az\u00facar moreno y cocinar durante 5 minutos a fuego medio. A\u00f1adir la sal y la pimienta al gusto y retirar del fuego. Posteriormente, a\u00f1adir el tomate concentrado, el ketchup<\/em>, la salsa perrins<\/em>, la miel y el piment\u00f3n. Triturar todo y lo reservar.<\/p>\n\n\n\n

Para las alas de pato:<\/strong>
Quitar el exceso de grasa a las alas y colocarlas en la parrilla de la barbacoa, a\u00f1adiendo la salsa barbacoa por un lado a las alas. Dejar que se cocinen durante 3 minutos, dar la vuelta a las alas, a\u00f1adir m\u00e1s salsa barbacoa por el nuevo lado y dejar que se cocinen otros 3 minutos.<\/p>\n\n\n\n

Para las mazorcas de ma\u00edz:<\/strong>
Mezclar la mantequilla con la sal y la pimienta. Remojar las mazorcas de ma\u00edz para ablandar las hojas y poder manipularlas m\u00e1s f\u00e1cilmente. Retirar las hojas hacia atr\u00e1s y pintar la mazorca con mantequilla. Volver a envolver la mazorca con las hojas y cocinar en una barbacoa con brasas suaves, durante 15-30 minutos, girando la mazorca cada 2-3 minutos.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Emplatado:<\/strong><\/p>\n\n\n\n

Colocar las alas de pato en un plato, acompa\u00f1adas de las mazorcas, cortadas en trozos medianos y \u00a1a disfrutar!<\/p>\n\n\n\n

<\/div>\n\n\n\n

Comentario del chef: <\/strong>Las mazorcas crujientes son clave para este plato, ya que le dan equilibrio en cuanto a textura se refiere: las alas con la salsa son untuosas, jugosas, cremosas. Las mazorcas a la parrilla \/ plancha le dan un toque crujiente que le va muy bien al plato.<\/p>\n","protected":false},"featured_media":3633,"template":"","meta":{"_acf_changed":true,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","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-3632","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":"\nAlas de Pato con Salsa Barbacoa y Mazorcas de Ma\u00edz | Martiko<\/title>\n<meta name=\"description\" content=\"Disfruta de unas deliciosas alas de pato a la parrilla con salsa barbacoa casera y mazorcas de ma\u00edz crujientes. 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