{"id":10954,"date":"2024-05-20T15:40:08","date_gmt":"2024-05-20T15:40:08","guid":{"rendered":"https:\/\/bonamb.com\/duck-flan\/"},"modified":"2024-05-20T15:40:19","modified_gmt":"2024-05-20T15:40:19","slug":"duck-flan","status":"publish","type":"post","link":"https:\/\/bonamb.com\/en\/duck-flan\/","title":{"rendered":"Duck flan"},"content":{"rendered":"\n<p>Hello, I&#8217;m <strong>Manu<\/strong>, chef at the <strong>BonAmb<\/strong> restaurant and today we are going to make a very simple recipe: <strong>duck flan<\/strong>. It&#8217;s made with <strong>duck foie, egg yolk, liquid cream, pepper, salt<\/strong> and a little bit of <strong>sugar<\/strong>.<\/p>\n\n<p>For this recipe we will need a Thermomix. We start putting everything duck <strong>foie<\/strong> and we are going to give it a temperature of <strong>40 45 degrees<\/strong> it\u2019s okay, it doesn&#8217;t have to be very high in temperature otherwise it will cut off. Then we will add the cream little by little then the egg yolk and we finish with pepper, ready salt and a little sugar. We increase the speed a little to mix everything well, removing heat, that\u2019s important.<\/p>\n\n<p>After we are going to <strong>strain<\/strong> our mixture through a fine strainer. Now we have our <strong>flannels<\/strong> that are filled with a <strong>caramel <\/strong>that we just made <strong>with brown sugar and duck juice<\/strong>. Now that we have everything filled, we go to the <strong>oven<\/strong> to steam it has to be at <strong>85\u00ba to steam 100% steam for 18 20 minutes<\/strong>.<\/p>\n\n<p>Finally, we are going to <strong>plate it<\/strong>. First, we are going to dismantle our flan and we will <strong>finish<\/strong> it with a <strong>duck juice<\/strong> <strong>and butter<\/strong> and finally we will add a <strong>hunt soup<\/strong> that has oyster crown, quail, shallot, onion a little pepper and a little salt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Manu, chef at the BonAmb restaurant, makes us a very simple recipe: duck flan, made with duck foie, egg yolk, liquid cream, pepper, salt and a little sugar.<\/p>\n","protected":false},"author":6,"featured_media":10949,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[482],"class_list":["post-10954","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-duck-flan"],"_links":{"self":[{"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/posts\/10954","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/comments?post=10954"}],"version-history":[{"count":5,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/posts\/10954\/revisions"}],"predecessor-version":[{"id":10959,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/posts\/10954\/revisions\/10959"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/media\/10949"}],"wp:attachment":[{"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/media?parent=10954"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/categories?post=10954"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bonamb.com\/en\/wp-json\/wp\/v2\/tags?post=10954"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}