{"id":10963,"date":"2024-05-20T15:50:05","date_gmt":"2024-05-20T15:50:05","guid":{"rendered":"https:\/\/bonamb.com\/duck-flan\/"},"modified":"2024-05-20T15:50:05","modified_gmt":"2024-05-20T15:50:05","slug":"duck-flan","status":"publish","type":"post","link":"https:\/\/bonamb.com\/nl\/duck-flan\/","title":{"rendered":"Duck flan"},"content":{"rendered":"\n<p>Hello, I\u2019m\u00a0<strong>Manu<\/strong>, chef at the\u00a0<strong>BonAmb<\/strong>\u00a0restaurant and today we are going to make a very simple recipe:\u00a0<strong>duck flan<\/strong>. It\u2019s made with\u00a0<strong>duck foie, egg yolk, liquid cream, pepper, salt<\/strong>\u00a0and a little bit of\u00a0<strong>sugar<\/strong>.<\/p>\n\n<p>For this recipe we will need a Thermomix. We start putting everything duck\u00a0<strong>foie<\/strong>\u00a0and we are going to give it a temperature of\u00a0<strong>40 45 degrees<\/strong>\u00a0it\u2019s okay, it doesn\u2019t 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\u00a0<strong>strain<\/strong>\u00a0our mixture through a fine strainer. Now we have our\u00a0<strong>flannels<\/strong>\u00a0that are filled with a\u00a0<strong>caramel\u00a0<\/strong>that we just made\u00a0<strong>with brown sugar and duck juice<\/strong>. Now that we have everything filled, we go to the\u00a0<strong>oven<\/strong>\u00a0to steam it has to be at\u00a0<strong>85\u00ba to steam 100% steam for 18 20 minutes<\/strong>.<\/p>\n\n<p>Finally, we are going to\u00a0<strong>plate it<\/strong>. First, we are going to dismantle our flan and we will\u00a0<strong>finish<\/strong>\u00a0it with a\u00a0<strong>duck juice<\/strong>\u00a0<strong>and butter<\/strong>\u00a0and finally we will add a\u00a0<strong>hunt soup<\/strong>\u00a0that 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":10948,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[485],"class_list":["post-10963","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-geen-onderdeel-van-een-categorie","tag-duck-flan-nl"],"_links":{"self":[{"href":"https:\/\/bonamb.com\/nl\/wp-json\/wp\/v2\/posts\/10963","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bonamb.com\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bonamb.com\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bonamb.com\/nl\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/bonamb.com\/nl\/wp-json\/wp\/v2\/comments?post=10963"}],"version-history":[{"count":1,"href":"https:\/\/bonamb.com\/nl\/wp-json\/wp\/v2\/posts\/10963\/revisions"}],"predecessor-version":[{"id":10964,"href":"https:\/\/bonamb.com\/nl\/wp-json\/wp\/v2\/posts\/10963\/revisions\/10964"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bonamb.com\/nl\/wp-json\/wp\/v2\/media\/10948"}],"wp:attachment":[{"href":"https:\/\/bonamb.com\/nl\/wp-json\/wp\/v2\/media?parent=10963"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bonamb.com\/nl\/wp-json\/wp\/v2\/categories?post=10963"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bonamb.com\/nl\/wp-json\/wp\/v2\/tags?post=10963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}