{"id":8179,"date":"2023-12-07T09:59:00","date_gmt":"2023-12-07T08:59:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=8179"},"modified":"2024-04-10T15:30:32","modified_gmt":"2024-04-10T13:30:32","slug":"confit-anec-taronja","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/confit-pato-naranja\/","title":{"rendered":"Confit d&#039;\u00c0nec a la Taronja"},"content":{"rendered":"<p>Deliciosa recepta del Confit d&#039;\u00c0nec a la Taronja. Un exquisit plat gurmet on no hauries de passar moltes hores a la cuina. El Confit de Pato, amb les cuixes tendres i sucoses, ja preparades et facilitaran la tasca, es converteix en l&#039;estrella d&#039;aquesta preparaci\u00f3 perfecta per a ocasions especials. <\/p>\n\n\n\n<p>Un plat digne per a un dia de celebraci\u00f3, on el protagonista \u00e9s un \u00e0nec amb un sabor inigualable. La salsa una exquisida barreja de taronges que aporten un toc agredol\u00e7 que real\u00e7a cada mossegada. A m\u00e9s, acompanyarem aquest fest\u00ed amb cebetes glacejades, afegint un contrast de sabors deliciosos.<\/p>\n\n\n\n<p>En aquesta recepta pas a pas, us guiarem per aconseguir un Confit d&#039;\u00c0nec perfectament daurat per fora i suc\u00f3s per dins, transformant cada porci\u00f3 en una experi\u00e8ncia gastron\u00f2mica \u00fanica. Prepara&#039;t per captivar els teus sentits amb aquesta espectacular recepta de Confit d&#039;\u00c0nec a la Taronja!<\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/8Mg6BxX5ZMA\" title=\"YouTube v\u00eddeo player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 Cuixes de Confit d&#039;\u00c0nec<\/li>\n\n\n\n<li>2 Taronges<\/li>\n\n\n\n<li>150 ml. Brou de Pollastre<\/li>\n\n\n\n<li>1 culleradeta de Maicena (10 gr.)<\/li>\n\n\n\n<li>1 cullerada de Sucre Moreno (15 gr.)<\/li>\n\n\n\n<li>2 estrelles d&#039;An\u00eds estrellat (opcional)<\/li>\n\n\n\n<li>Sal i Pebre negre<\/li>\n\n\n\n<li>6 Tarongetes xineses Kumquat<\/li>\n<\/ul>\n\n\n\n<p>Per fer les cebetes glacejades:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 gr. Cebetes franceses&nbsp;<\/li>\n\n\n\n<li>80 gr. Mantega<\/li>\n\n\n\n<li>100 ml. Vi olor\u00f3s Pedro Ximenz<\/li>\n\n\n\n<li>50 gr. Sucre<\/li>\n\n\n\n<li>1 pessic de Sal<\/li>\n\n\n\n<li>Aigua<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<p>Per preparar les cebetes:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pelem les cebetes procurant que ens quedin senceres les capes.<\/li>\n\n\n\n<li>Posarem les cebetes en una paella, amb el foc baix. No han de quedar apilades.<\/li>\n\n\n\n<li>Incorporarem la mantega i remourem fins que es fongui totalment. Afegirem el sucre i la sal i l&#039;integrarem. Ofegarem les cebetes durant uns dos minuts.<\/li>\n\n\n\n<li>A continuaci\u00f3 hi posarem el vi olor\u00f3s i una mica d&#039;aigua fins a cobrir totes les cebetes. Taparem la paella i les courem amb el foc baix durant uns 17 minuts aproximadament. Han de quedar toves i amb una mica de suc. Les anirem movent amb la cassola o amb una cullera de fusta.<\/li>\n<\/ul>\n\n\n\n<p>Per preparar el Confit:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ratllarem la pell d&#039;una taronja i farem suc amb les dues taronges. Posarem el suc i la ratlladura de taronja en una paella i ho bullirem durant uns cinc minuts amb el foc baix.&nbsp;&nbsp;<\/li>\n\n\n\n<li>Dissoldrem la maizena amb una mica de brou i ho incorporarem a la paella, remenant perqu\u00e8 s&#039;integri. Hi afegirem el sucre, el brou, la sal, el pebre i l&#039;an\u00eds estavellat. Remenarem cont\u00ednuament perqu\u00e8 no s&#039;enganxi la salsa a la paella, sempre amb el foc baix.&nbsp;<\/li>\n\n\n\n<li>Tallarem per la meitat les tarongetes Kumquat i cuinarem tot junt durant uns 7 minuts aproximadament o fins que la salsa hagi espessit, sempre remenant perqu\u00e8 no s&#039;enganxi la salsa.<\/li>\n\n\n\n<li>Afegirem les cebetes glacejades juntament amb el seu suc.<\/li>\n\n\n\n<li>Hem preescalfat el forn a 200 \u00ba cent\u00edgrads per dalt i baix.<\/li>\n\n\n\n<li>Traurem el greix sobrant del Confit d&#039;\u00c0nec que guardarem per a una altra ocasi\u00f3, i dipositarem les Cuixes d&#039;\u00c0nec en una safata que pugui anar al forn. Escalfarem el Confit durant uns 15 minuts i despr\u00e9s acabarem de daurar per la part de la pell amb el forn nom\u00e9s per la part de dalt o el grill, fins que es daurin, m\u00e9s o menys uns cinc minuts m\u00e9s.<\/li>\n\n\n\n<li>Servirem el Confit amb la Salsa de Taronja per sobre. Si la salsa fos massa espessa es pot afegir una mica m\u00e9s de brou o d&#039;aigua calenta.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Confit d&#039;\u00c0nec a la Taronja amb Cebollitas glacejades per a una millor comprensi\u00f3 de tot el que he explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Deliciosa receta del Confit de Pato a la Naranja. Un exquisito plato gourmet en el que no tendras que pasar muchas horas en la cocina. El Confit de Pato, con sus muslos tiernos y jugosos, ya preparados te facilitaran la tarea, se convierte en la estrella de esta preparaci\u00f3n perfecta para ocasiones especiales. Un plato [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"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":"","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":""}},"footnotes":""},"categories":[93,20,92],"tags":[4827],"class_list":["post-8179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-navidad","category-recetas-de-navidad","category-segundos-platos-caseros","tag-confit-de-pato-a-la-naranja"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/8179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=8179"}],"version-history":[{"count":5,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/8179\/revisions"}],"predecessor-version":[{"id":8930,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/8179\/revisions\/8930"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/8929"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=8179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=8179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=8179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}