[vc_row equal_height=”yes” bg_type=”bg_color” bg_override=”full” type=”vc_default” css=”.vc_custom_1634832353379{padding-top: 70px !important;padding-right: 25px !important;padding-bottom: 80px !important;padding-left: 25px !important;}” el_class=”custom_services” bg_color_value=”#333333″][vc_column css=”.vc_custom_1467547193109{padding-right: 0px !important;padding-bottom: 5px !important;padding-left: 0px !important;}”][vc_row_inner content_placement=”top” css=”.vc_custom_1634832516649{padding-top: 15px !important;padding-bottom: 15px !important;}”][vc_column_inner width=”1\/3″][vc_single_image image=”1914″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/3″]
200gr of natural orange juice<\/p>\n
50gr of peach Jam<\/p>\n
50gr reduction of vinager<\/p>\n
salt and pepper[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/3″]
2. We will remove the fat ( oil that gives of the skin) to make the sauce<\/p>\n
3. Add the vinegar and then the jam and finaly the orange juice<\/p>\n
4. Let’s reduce until the sauce has a certain consistency<\/p>\n
5. Chop the magret, with a tablespoon spoon we put the sauce on each at of meat.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_row equal_height=”yes” bg_type=”bg_color” bg_override=”full” type=”vc_default” css=”.vc_custom_1634832353379{padding-top: 70px !important;padding-right: 25px !important;padding-bottom: 80px !important;padding-left: 25px !important;}” el_class=”custom_services” bg_color_value=”#333333″][vc_column css=”.vc_custom_1467547193109{padding-right: 0px !important;padding-bottom: 5px !important;padding-left: 0px !important;}”][vc_row_inner content_placement=”top” css=”.vc_custom_1634832516649{padding-top: 15px !important;padding-bottom: 15px !important;}”][vc_column_inner width=”1\/3″][vc_single_image image=”1914″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_column_text css=”.vc_custom_1638445287211{padding-top: 30px !important;}”]1. Fresch duck breast 200gr of natural orange juice 50gr of peach Jam 50gr reduction of vinager salt and pepper[\/vc_column_text][\/vc_column_inner][vc_column_inner…<\/p>\n","protected":false},"author":1,"featured_media":1914,"comment_status":"closed","ping_status":"closed","template":"","dt_portfolio_category":[63],"dt_portfolio_tags":[],"class_list":["post-2303","dt_portfolio","type-dt_portfolio","status-publish","has-post-thumbnail","hentry","dt_portfolio_category-main-courses","dt_portfolio_category-63","description-off"],"_links":{"self":[{"href":"https:\/\/www.restaurantelpont9.com\/en\/wp-json\/wp\/v2\/dt_portfolio\/2303","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.restaurantelpont9.com\/en\/wp-json\/wp\/v2\/dt_portfolio"}],"about":[{"href":"https:\/\/www.restaurantelpont9.com\/en\/wp-json\/wp\/v2\/types\/dt_portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/www.restaurantelpont9.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.restaurantelpont9.com\/en\/wp-json\/wp\/v2\/comments?post=2303"}],"version-history":[{"count":2,"href":"https:\/\/www.restaurantelpont9.com\/en\/wp-json\/wp\/v2\/dt_portfolio\/2303\/revisions"}],"predecessor-version":[{"id":2310,"href":"https:\/\/www.restaurantelpont9.com\/en\/wp-json\/wp\/v2\/dt_portfolio\/2303\/revisions\/2310"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.restaurantelpont9.com\/en\/wp-json\/wp\/v2\/media\/1914"}],"wp:attachment":[{"href":"https:\/\/www.restaurantelpont9.com\/en\/wp-json\/wp\/v2\/media?parent=2303"}],"wp:term":[{"taxonomy":"dt_portfolio_category","embeddable":true,"href":"https:\/\/www.restaurantelpont9.com\/en\/wp-json\/wp\/v2\/dt_portfolio_category?post=2303"},{"taxonomy":"dt_portfolio_tags","embeddable":true,"href":"https:\/\/www.restaurantelpont9.com\/en\/wp-json\/wp\/v2\/dt_portfolio_tags?post=2303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}