{"id":14931,"date":"2022-10-18T20:09:40","date_gmt":"2022-10-18T20:09:40","guid":{"rendered":"https:\/\/patijinich.com\/es\/?p=14931"},"modified":"2022-10-18T20:09:42","modified_gmt":"2022-10-18T20:09:42","slug":"pato-rostizado-con-miel-ajo-y-naranja","status":"publish","type":"post","link":"https:\/\/patijinich.com\/es\/pato-rostizado-con-miel-ajo-y-naranja\/","title":{"rendered":"Pato rostizado con Miel, Ajo y Naranja"},"content":{"rendered":"<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-14932\" class=\"wprm-recipe-container\" data-recipe-id=\"14932\" data-servings=\"2\"><div class=\"wprm-recipe wprm-recipe-template-pati-default_es_MX\"><div class=\"single-recipe\">\n  <div id=\"recipeId\" class=\"single-recipe__header\">\n    <div class=\"single-recipe__header__left\">\n      <h2 class=\"wprm-recipe-name wprm-block-text-bold\">Pato rostizado con Miel, Ajo y Naranja<\/h2>\n      <div id=\"recipe-14932-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">Spicy Honey, Garlic, and Orange Roasted Duck<\/span><\/div><\/div>\n    <\/div>\n    <div class=\"single-recipe__header__right\">\n      <div class=\"single-recipe__header__right__left\">\n        <a href=\"https:\/\/patijinich.com\/es\/wprm_print\/pato-rostizado-con-miel-ajo-y-naranja\" style=\"color: #333333;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal\" data-recipe-id=\"14932\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#FFFFFF\" 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onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#FFFFFF\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-50\" data-rating=\"5\" data-color=\"#FFFFFF\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#FFFFFF\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">4.50<\/span> from <span class=\"wprm-recipe-rating-count\">4<\/span> votes<\/div><\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n  <div class=\"single-recipe__body\">\n    <div class=\"single-recipe__body__left\">\n      <div id=\"recipe-14932-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-14932-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"14932\" data-servings=\"2\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredientes<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">pato entero de 3 kg<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">descongelado<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cucharada de<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sal<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">m\u00e1s la suficiente para salar el agua<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cucharadita de<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">pimienta negra reci\u00e9n molida<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cucharaditas de<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">chiles piquines picados finamente<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">o chiltepin o chile de \u00e1rbol, m\u00e1s 1 cucharadita de chiles piquines secos enteros<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cucharadas de<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">hojas frescas de romero<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">o 2 cucharaditas de romero seco y triturado, m\u00e1s 3 o 4 ramitas de romero fresco<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-name\">La ralladura de una naranja<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">m\u00e1s su jugo<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-name\">La ralladura de un lim\u00f3n<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">m\u00e1s su jugo<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">naranja entera<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">partida a la mitad y cada mitad en cuatro<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">cabeza entera de ajo<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cucharadas de<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">mantequilla sin sal<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cucharadas de<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">miel<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"single-recipe__body__right\">\n      <div id=\"recipe-14932-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-14932-instructions-container wprm-block-text-normal\" data-recipe=\"14932\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Para preparar<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">Para preparar el pato para rostizar:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-14932-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Aseg\u00farate que el pato est\u00e9 completamente descongelado (descongela en el refrigerador por un par de d\u00edas). Saca las menudencias y el cuello de la cavidad. Enjuaga con agua fr\u00eda. S\u00e9calo con servilletas de papel.<\/div><\/li><li id=\"wprm-recipe-14932-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">En una olla grande donde quepa el pato, hierve agua con sal. Cuando suelte el hervor, introduce el pato y d\u00e9jalo en la olla durante 3 minutos sin apagar el fuego. Esto ayudar\u00e1 a tensar la piel. Saca el pato del agua. Escurre y seca.<\/span><\/div><\/li><li id=\"wprm-recipe-14932-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Con un cuchillo peque\u00f1o o para pelar, y desde un \u00e1ngulo diagonal o de lado, pica la piel de frente y detr\u00e1s sin cortar la carne. Esto ayudar\u00e1 a soltar la grasa mientras se cocina el pato. Luego, haz cortes en la piel en forma de rombo con l\u00edneas cada 3 cm cortando la piel y la grasa, sin llegar a la carne, en la parte de frente y de atr\u00e1s.<\/span><\/div><\/li><li id=\"wprm-recipe-14932-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Precalienta el horno a 220 C con la rejilla en la posici\u00f3n m\u00e1s baja.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">Para preparar la mezcla de especias:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-14932-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">En un taz\u00f3n peque\u00f1o, mezcla la sal, la pimienta negra, los chiles molidos, el romero picado y la ralladura de naranja y lim\u00f3n. Revuelve bien.<\/span><\/div><\/li><li id=\"wprm-recipe-14932-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Frota la mezcla en todo el pato, revisando que entre a los cortes de rombos en la piel y la grasa, as\u00ed como en la cavidad. Rellena la cavidad con las naranjas cortadas, las ramitas de romero (reserva una para el glaseado), y por \u00faltimo, la cabeza de ajo.<\/div><\/li><li id=\"wprm-recipe-14932-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Pon el pato en una bandeja para horno y coloca la bandeja en la rejilla del horno. Dobla el cuello debajo del cuerpo. Cruza las piernas del pato y am\u00e1rralas con hilo para cocina. Acomoda las alas debajo de cada lado. Rostiza durante 30 minutos. Luego, saca la bandeja para voltear al pato y que el lomo quede arriba. Reduce la temperatura a 175 C y sigue rostizando durante una hora y media m\u00e1s.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">Mientras, prepara el glaseado:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-14932-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">En una olla peque\u00f1a a fuego medio, derrite la mantequilla. Cuando burbujee, agrega una cucharadita de chiles piquines secos, revuelve y cocina durante un minuto para que se doren ligeramente. Agrega los jugos de naranja y lim\u00f3n y la miel y revuelve. Agrega la ramita de romero. Deja que se cocine de 7 a 8 minutos a fuego medio-bajo, o hasta que se espese y tenga consistencia de jarabe. Saca la ramita de romero y los chiles con una cuchara o cuela sobre un taz\u00f3n.<\/span><\/div><\/li><li id=\"wprm-recipe-14932-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Saca la bandeja del horno. Inclina el pato para que escurra toda la grasa a la bandeja y pasa toda la grasa a un taz\u00f3n. Corta el hilo de las piernas y saca el ajo rostizado de la cavidad.<\/span><\/div><\/li><li id=\"wprm-recipe-14932-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Unta el pato con el glaseado generosamente y por completo y ponlo nuevamente en la bandeja, volte\u00e1ndolo para que el pecho quede arriba. Regr\u00e9salo al horno y rostiza de 15 a 30 minutos m\u00e1s, o hasta que el term\u00f3metro lea de 75 C a 77 C y la piel est\u00e9 dorada. Saca el pato del horno. Cubre con papel aluminio y deja que repose de 10 a 15 minutos antes de rebanarlo.<\/div><\/li><\/ul><\/div><\/div>\n      \t\t\t\t\t<footer class=\"single-tags-section\">\n\t\t\t\t<ul>\n\t\t\t\t<li class=\"single-tags-section__title\">Etiquetas<\/li>\n\t\t\t\t\t\t\t\t\t<li><a href=\"https:\/\/patijinich.com\/es\/tag\/naranja\/ \" rel=\"tag\">naranja<\/a><\/li>\n\t\t\t\t\t\t\t\t\t<li><a href=\"https:\/\/patijinich.com\/es\/tag\/pato\/ \" rel=\"tag\">Pato<\/a><\/li>\n\t\t\t\t\t\t\t\t\t<li><a href=\"https:\/\/patijinich.com\/es\/tag\/piquin\/ \" rel=\"tag\">piquin<\/a><\/li>\n\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t\t<a class=\"single-tags-section__comment-link\" href=\"#comments\">Deja tu comentario<\/a>\n\t\t\t<\/footer> <!-- single tags section -->\n\t\n\t\n    <\/div>\n  <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Pato rostizado con Miel, Ajo y Naranja de Pati\u2019s Mexican Table, Temporada 11, Episodio 6 \u201cInnovando de la granja a la mesa\u201d<\/p>\n","protected":false},"author":6,"featured_media":15314,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[13,11,8583],"tags":[8389,7858,7831],"dish":[7636],"meal":[7620],"event_type":[],"recipe-ingredient":[7645],"region":[8553],"time":[7895],"series":[7596,8552],"class_list":["post-14931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","category-recetas-de-tv","category-temporada-11","tag-naranja","tag-pato","tag-piquin","dish-platos-principales","meal-cena","recipe-ingredient-pollo-aves","region-nuevo-leon","time-durante-mucho-tiempo","series-patis-mexican-table","series-season-11-nuevo-leon","has-green-color"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.0 - 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