{"id":14448,"date":"2025-08-15T12:33:40","date_gmt":"2025-08-15T10:33:40","guid":{"rendered":"https:\/\/martiko.com\/?post_type=recetas&#038;p=14448"},"modified":"2025-11-29T08:54:56","modified_gmt":"2025-11-29T07:54:56","slug":"pan-bao-relleno-de-magret-de-pato-salsa-asiatica-y-cebolla-encurtida","status":"publish","type":"recetas","link":"https:\/\/martiko.com\/pt-pt\/recetas\/pan-bao-relleno-de-magret-de-pato-salsa-asiatica-y-cebolla-encurtida\/","title":{"rendered":"Pan bao relleno de magret de pato, salsa asi\u00e1tica y cebolla encurtida"},"content":{"rendered":"\n<p>Para la salsa asi\u00e1tica:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>En un cazo, cocinar la salsa de soja, el az\u00facar moreno, el vinagre de arroz y el aceite de s\u00e9samo, a fuego medio, durante 5-10 minutos hasta que la salsa espese.<\/li>\n\n\n\n<li>Reservar.<\/li>\n<\/ul>\n\n\n\n<p>Para el magret:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Realizar cortes en forma de rombos sobre la piel del magret, sin llegar a cortar la parte de carne, as\u00ed la grasa reducir\u00e1 m\u00e1s f\u00e1cilmente y el calor llegar\u00e1 mejor a la carne.<\/li>\n\n\n\n<li>Salpimentar al gusto.<\/li>\n\n\n\n<li>En una sart\u00e9n a fuego medio y sin aceite, cocinar el magret por la parte de la piel durante aprox. 7 minutos, hasta que la grasa reduzca y se logre una capa fina, dorada y crujiente.<\/li>\n\n\n\n<li>Cuando el lado de piel del magret est\u00e9 bien cocinado y dorado, dar la vuelta al magret, subir el fuego y marcar a fuego fuerte por la parte magra, durante aprox. 3 minutos.<\/li>\n\n\n\n<li>Dejar reposar 1-2 minutos fuera de la sart\u00e9n y cortar en l\u00e1minas.<\/li>\n<\/ul>\n\n\n\n<p>Para el pan bao:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Calentar los panes al vapor durante 5-8 minutos.<\/li>\n\n\n\n<li>Reservar.<\/li>\n<\/ul>\n\n\n\n<p>Para la cebolla encurtida:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pelar y cortar la cebolla en juliana.<\/li>\n\n\n\n<li>Calentar el vinagre y el agua y disolver el az\u00facar.<\/li>\n\n\n\n<li>Verter la mezcla sobre la cebolla.<\/li>\n\n\n\n<li>Mantener en el frigor\u00edfico durante toda la noche (8h) para que la cebolla se encurta bien.<\/li>\n<\/ul>\n\n\n\n<p>Para el puerro:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pelar y limpiar el puerro.<\/li>\n\n\n\n<li>Lacar capas del puerro y cortarlas en juliana. Reservar.<\/li>\n<\/ul>\n\n\n\n<p>Emplatado:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Rellenar los panes con l\u00e1minas no gruesas de magret, la salsa asi\u00e1tica, el puerro y la cebolla encurtida.<\/li>\n\n\n\n<li>Decorar con un poco de cilantro si se desea.<\/li>\n<\/ul>\n\n\n\n<p>Consejo del chef:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Se pueden utilizar diferentes panes y salsas para hacer otras versiones: tortillas de ma\u00edz, de trigo\u2026<\/li>\n\n\n\n<li>Es recomendable dejar el magret a temperatura ambiente durante 30 minutos antes de su cocinado.<\/li>\n\n\n\n<li>El magret puede cocinarse tambi\u00e9n en freidora de aire (con la freidora precalentada a 180\u00baC, cocinar durante aprox. 10-13 min. con la piel hacia arriba).<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"featured_media":14425,"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-14448","recetas","type-recetas","status-publish","has-post-thumbnail","hentry","autor-de-la-receta-martiko","tipo-de-la-receta-chef","dificultad-de-la-receta-media","productos-de-la-receta-magret-de-pato"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pan Bao de magret de pato y salsa asi\u00e1tica - Receta Martiko<\/title>\n<meta name=\"description\" content=\"Deliciosa receta de magret de pato al estilo asi\u00e1tico para disfrutar de un plato diferente, original y lleno de sabor. 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