{"id":113,"date":"2007-09-19T17:16:37","date_gmt":"2007-09-19T22:16:37","guid":{"rendered":"http:\/\/migranitodesal.com\/?p=113"},"modified":"2024-02-12T14:26:57","modified_gmt":"2024-02-12T13:26:57","slug":"magret-de-pato-secado-en-casa","status":"publish","type":"post","link":"https:\/\/migranitodesal.com\/?p=113","title":{"rendered":"Magret de pato secado en casa"},"content":{"rendered":"\n<p>Rebuscando de nuevo, encontr\u00e9 en el blog de Cuisine Campagne esta receta de magret de pato secado en casa y manos a la obra me puse a hacerlo, est\u00e1 riqu\u00edsimo<\/p>\n\n\n\n<p>Ingredientes:<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/migranitodesal.com\/wp-content\/uploads\/2007\/09\/magret1.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/migranitodesal.com\/wp-content\/uploads\/2007\/09\/magret1.jpg\" alt=\"\" class=\"wp-image-114\"\/><\/a><\/figure>\n\n\n\n<p>Un magret de pato<br>500 grs de sal gorda<br>Pimienta reci\u00e9n molida<\/p>\n\n\n\n<p>Elaboraci\u00f3n:<\/p>\n\n\n\n<p>Meter en un tapperware o recipiente con tapa el magret con una capa de sal abajo, el magret y otra capa de sal.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/migranitodesal.com\/wp-content\/uploads\/2007\/09\/magret2.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/migranitodesal.com\/wp-content\/uploads\/2007\/09\/magret2.jpg\" alt=\"\" class=\"wp-image-115\"\/><\/a><\/figure>\n\n\n\n<p>Dejarlo 12 horas en el frigo.<\/p>\n\n\n\n<p>Limpiarle bien la sal con un pa\u00f1o .<br>Cubrirlo por encima con mezcla de pimientas o pimienta negra reci\u00e9n molidas<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/migranitodesal.com\/wp-content\/uploads\/2007\/09\/magret3.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/migranitodesal.com\/wp-content\/uploads\/2007\/09\/magret3.jpg\" alt=\"\" class=\"wp-image-116\"\/><\/a><\/figure>\n\n\n\n<p>Envolver con una gasa de algod\u00f3n y dejarlo en la parte baja del frigor\u00edfico 2 o 3 semanas dependiendo del grosor del magret.<br>Yo solo lo he tenido un 2 semanas, era peque\u00f1ito.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/migranitodesal.com\/wp-content\/uploads\/2007\/09\/magret4.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/migranitodesal.com\/wp-content\/uploads\/2007\/09\/magret4.jpg\" alt=\"\" class=\"wp-image-117\"\/><\/a><\/figure>\n\n\n\n<p>Cortar en finas lonchas y servir.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/migranitodesal.com\/wp-content\/uploads\/2007\/09\/magret5.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/migranitodesal.com\/wp-content\/uploads\/2007\/09\/magret5.jpg\" alt=\"\" class=\"wp-image-118\"\/><\/a><\/figure>\n\n\n\n<p>Es muy f\u00e1cil de hacer y os garantizo que os gustar\u00e1.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rebuscando de nuevo, encontr\u00e9 en el blog de Cuisine Campagne esta receta de magret de pato secado en casa y manos a la obra me puse a hacerlo, est\u00e1 riqu\u00edsimo Ingredientes: Un magret de pato500 grs de sal gordaPimienta reci\u00e9n molida Elaboraci\u00f3n: Meter en un tapperware o recipiente con tapa el magret con una capa de sal abajo, el magret y otra capa de sal. Dejarlo 12 horas en el frigo. Limpiarle bien la sal con un pa\u00f1o .Cubrirlo por encima con mezcla de pimientas o pimienta negra reci\u00e9n molidas Envolver con una gasa de algod\u00f3n y dejarlo en la parte baja del frigor\u00edfico 2 o 3 semanas dependiendo del grosor del magret.Yo solo lo he tenido un 2 semanas, era peque\u00f1ito. Cortar en finas lonchas y servir. Es muy f\u00e1cil de hacer y os garantizo que os gustar\u00e1.<\/p>\n","protected":false},"author":1,"featured_media":119,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Magret de pato secado en casa - Mi granito de sal.<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/migranitodesal.com\/?p=113\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Magret de pato secado en casa - Mi granito de sal.\" \/>\n<meta property=\"og:description\" content=\"Rebuscando de nuevo, encontr\u00e9 en el blog de Cuisine Campagne esta receta de magret de pato secado en casa y manos a la obra me puse a hacerlo, est\u00e1 riqu\u00edsimo Ingredientes: Un magret de pato500 grs de sal gordaPimienta reci\u00e9n molida Elaboraci\u00f3n: Meter en un tapperware o recipiente con tapa el magret con una capa de sal abajo, el magret y otra capa de sal. Dejarlo 12 horas en el frigo. Limpiarle bien la sal con un pa\u00f1o .Cubrirlo por encima con mezcla de pimientas o pimienta negra reci\u00e9n molidas Envolver con una gasa de algod\u00f3n y dejarlo en la parte baja del frigor\u00edfico 2 o 3 semanas dependiendo del grosor del magret.Yo solo lo he tenido un 2 semanas, era peque\u00f1ito. Cortar en finas lonchas y servir. 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