{"id":261,"date":"2014-07-06T19:14:53","date_gmt":"2014-07-06T17:14:53","guid":{"rendered":"http:\/\/cuisine.wbruder.eu\/?p=261"},"modified":"2014-07-06T19:14:53","modified_gmt":"2014-07-06T17:14:53","slug":"aiguillettes-de-canard-marinees","status":"publish","type":"post","link":"https:\/\/cuisine.william-bruder.fr\/?p=261","title":{"rendered":"Aiguillettes de canard marin\u00e9es"},"content":{"rendered":"<p><span style=\"text-decoration: underline;\">Ingr\u00e9dients (pour 2 pers)<\/span> :<\/p>\n<ul>\n<li>300 g d&rsquo;aiguillettes de canard<\/li>\n<li>5 cl d&rsquo;huile d&rsquo;olive<\/li>\n<li>1 cuill\u00e8re \u00e0 soupe de miel liquide<\/li>\n<li>1cs de moutarde<\/li>\n<li>1 trait de vinaigre balsamique<\/li>\n<li>2 gousses d&rsquo;ail \u00e9cras\u00e9es<\/li>\n<li>1 pointe de piment fort en poudre<\/li>\n<li>1 branche de romarin ou thym finement cisel\u00e9<\/li>\n<li>sel<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Recette<\/span> :<br \/>\nM\u00e9langer tous les ingr\u00e9dients de la marinade dans un plat creux. Y d\u00e9poser les aiguillettes et bien les enrober avec la marinade.<br \/>\nLaisser mariner la viande entre 6 et 12 heures en la retournant r\u00e9guli\u00e8rement.<br \/>\n<span style=\"text-decoration: underline;\">Cuisson<\/span> :<br \/>\nA la plancha, faites cuire les aiguillettes 1 \u00e0 2 minutes environ.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (pour 2 pers) : 300 g d&rsquo;aiguillettes de canard 5 cl d&rsquo;huile d&rsquo;olive 1 cuill\u00e8re \u00e0 soupe de miel liquide 1cs de moutarde 1 trait de vinaigre balsamique 2 gousses d&rsquo;ail \u00e9cras\u00e9es 1 pointe de piment fort en poudre 1 branche de romarin ou thym finement cisel\u00e9 sel Recette : M\u00e9langer tous les ingr\u00e9dients &hellip; <a href=\"https:\/\/cuisine.william-bruder.fr\/?p=261\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Aiguillettes de canard marin\u00e9es<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[25,59,65,67,87],"class_list":["post-261","post","type-post","status-publish","format-standard","hentry","category-viandes","tag-canard","tag-huile-dolive","tag-miel","tag-moutarde","tag-romarin"],"_links":{"self":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/261","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=261"}],"version-history":[{"count":0,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/261\/revisions"}],"wp:attachment":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}