{"id":6101,"date":"2019-04-30T11:26:43","date_gmt":"2019-04-30T09:26:43","guid":{"rendered":"http:\/\/www.clorofilla.com\/demos\/denota\/?p=6101"},"modified":"2019-05-20T11:36:55","modified_gmt":"2019-05-20T09:36:55","slug":"petto-danatra-con-mostarda-di-clementine","status":"publish","type":"post","link":"https:\/\/www.denota.it\/en\/petto-danatra-con-mostarda-di-clementine\/","title":{"rendered":"Duck breast with clementine “mostarda”"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]INGREDIENTS FOR 2 PEOPLE:
\n2 duck breasts
\nWhite wine
\nDenota clementine mostarda
\nSalt and pepper
\nExtra virgin olive oil
\nButter, as required
\n[\/vc_column_text][vc_empty_space height=”40px”][vc_column_text]DIRECTIONS:
\nSalt and pepper the duck whole duck breasts and place them on baking tray. Drizzle the breasts with the oil and a heaping tablespoon of the clementine mostarda. Cook in a pre-heated oven at 200\u00b0C for 20 minutes and, half way through, add the white wine. Take the breasts out of the oven and slice them. Put the slices on the plates and serve with a gravy made with the tray juices and a dab of butter to the desired consistency.
\nYou can serve them with some mostarda.
\n[\/vc_column_text][vc_empty_space height=”80px”][vc_single_image image=”6104″ img_size=”full”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]INGREDIENTS FOR 2 PEOPLE: 2 duck breasts White wine Denota clementine mostarda Salt and pepper Extra virgin olive oil Butter, as required [\/vc_column_text][vc_empty_space height=”40px”][vc_column_text]DIRECTIONS: Salt and pepper the duck whole duck breasts and place them on baking tray. Drizzle the […]<\/p>\n","protected":false},"author":1,"featured_media":6282,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"categories":[129],"tags":[],"class_list":["post-6101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nDuck breast with clementine "mostarda" - Denota<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.denota.it\/en\/petto-danatra-con-mostarda-di-clementine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Duck breast with clementine "mostarda" - Denota\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text]INGREDIENTS FOR 2 PEOPLE: 2 duck breasts White wine Denota clementine mostarda Salt and pepper Extra virgin olive oil Butter, as required [\/vc_column_text][vc_empty_space height=”40px”][vc_column_text]DIRECTIONS: Salt and pepper the duck whole duck breasts and place them on baking tray. 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