{"id":14148,"date":"2011-05-01T08:42:02","date_gmt":"2011-05-01T11:42:02","guid":{"rendered":"http:\/\/www.r2cpress.com.br\/v1\/?p=14148"},"modified":"2011-05-01T08:42:02","modified_gmt":"2011-05-01T11:42:02","slug":"receita-de-domingo-arroz-de-pato","status":"publish","type":"post","link":"https:\/\/www.r2cpress.com.br\/v1\/2011\/05\/01\/receita-de-domingo-arroz-de-pato\/","title":{"rendered":"RECEITA DE DOMINGO: ARROZ DE PATO"},"content":{"rendered":"<p><a href=\"http:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/Arroz-de-Pato-1.jpg\"><br \/>\n<\/a><img loading=\"lazy\" class=\"aligncenter\" src=\"http:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/Aline-Fidelman_.jpg\" alt=\"\" width=\"300\" height=\"161\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/Arroz-de-Pato-1.jpg\"><img loading=\"lazy\" class=\"alignright size-medium wp-image-14150\" title=\"Arroz de Pato 1\" src=\"http:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/Arroz-de-Pato-1-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/Arroz-de-Pato-1-300x199.jpg 300w, https:\/\/www.r2cpress.com.br\/v1\/wp-content\/uploads\/Arroz-de-Pato-1.jpg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><em><strong>No primeiro domingo apresentarei um prato t\u00edpico das regi\u00f5es portuguesas do Minho e Tr\u00e1s-os- Montes!<\/strong><\/em><\/p>\n<p><strong>Ingredientes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Quantidade <\/strong><\/p>\n<p>Bacon em cubos pequenos\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 30 Gramas<\/p>\n<p>Coxa e sobre coxa de pato \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 01 Unidade<\/p>\n<p>Pimenta do reino preta mo\u00edda\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Q.B. Gramas<\/p>\n<p>Sal refinado\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Q.B. Gramas<\/p>\n<p>Cebola p\u00e9rola cubos pequenos*\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 01 Unidade<\/p>\n<p>Alho amassado ou picado\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 01 Dente<\/p>\n<p>Vinho tinto seco\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 150 Mililitros<\/p>\n<p>Louro seco\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 01 Folha<\/p>\n<p>Lingui\u00e7a portuguesa\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/3 Unidade<\/p>\n<p>Fundo claro de ave**\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 01 Litro<\/p>\n<p>Pimenta do reino preta mo\u00edda\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Q.B. Gramas<\/p>\n<p>Sal refinado\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Q.B. Gramas<\/p>\n<p>Arroz tipo 01\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 150 Gramas<\/p>\n<p><em>Q.B. &#8211; Quanto Baste (\u00e0 gosto)<\/em><\/p>\n<p><em>*Cubos pequenos: corte com dimens\u00f5es de 0,6&#215;0,6&#215;0,6mm<\/em><\/p>\n<p><em>**Caldo saboroso feito de uma base de sabor (carca\u00e7a da ave,) uma base arom\u00e1tica (legumes: mirepoix + arom\u00e1ticos: sachet d\u00b4epices) e \u00e1gua. Pode ser substitu\u00eddo pelo caldo de galinha industrializado e \u00e1gua.<\/em><\/p>\n<p><strong>Modo de preparo:<\/strong><\/p>\n<p><!--more--><\/p>\n<p>1. Em uma panela, suar (refogar) o bacon at\u00e9 estar levemente dourado. Reservar.<\/p>\n<p>2. Na mesma panela, com a gordura do bacon, dourar o pato temperado com sal e pimenta em fogo alto. Somente virar os lados da coxa e sobre coxa quando as faces dos mesmos estiverem caramelizadas, ou seja, douradas. Reservar.<\/p>\n<p>3. Na gordura anterior, em fogo baixo, suar o alho por uns 10 segundos e ent\u00e3o acrescentar a cebola, suando em fogo baixo at\u00e9 ficar transparente. Deglacear\u00b9 com vinho tinto.<\/p>\n<p>4. Retornar o pato, acrescentar o louro e a lingui\u00e7a inteira. Cobrir com o fundo e cozinhar em fogo brando.<\/p>\n<p>5. Quando o pato e a lingui\u00e7a estiverem cozidos, retirar e reservar.<\/p>\n<p>6. Acrescentar o arroz ao caldo e cozinhar. (Propor\u00e7\u00e3o em volume: 2 de caldo para 1 de arroz; para arroz integral: 3 para 1).<\/p>\n<p>7. Desfiar o pato e fatiar a lingui\u00e7a em rodelas.<\/p>\n<p>8. Acrescentar as carnes ao arroz, misturar levemente, e servir.<\/p>\n<p><em> <\/em><\/p>\n<p><em>1 <strong>Deglacear<\/strong> vem do franc\u00eas d\u00e9glacer significa remover e aproveitar o sabor dos restinhos de fritura e gordura (popularmente conhecido por \u2018ouro da panela\u2019) que aderem no fundo da panela, acrescentando um l\u00edquido, geralmente alco\u00f3lico ou caldo \u00e0 uma panela quente ou assadeira, depois de fritar, assar ou refogar, para incorporar os sedimentos crocantes de puro sabor que ficaram grudados no utens\u00edlio e transform\u00e1-lo em um molho dos Deuses!<\/em><\/p>\n<p><em> <\/em><\/p>\n<p><strong>HARMONIZA\u00c7\u00c3O COM VINHO<\/strong><\/p>\n<p>Por ser um prato de muita sapidez (quantidade de sabor), se acomodar\u00e1 melhor com vinhos tintos encorpados. A untuosidade (quantidade de gordura, oleosidade) do arroz de pato trar\u00e1 conforto para a pot\u00eancia de um tinto com notas t\u00e2nicas fortes, como por exemplo, as das uvas Barolo e Hermitage, e a boa acidez de ambos dever\u00e1 p\u00f4r vida no prato. O Prado Rey, vinho ros\u00e9 seco, tamb\u00e9m disponibilizar\u00e1 \u00e1lcool e taninos suficientes para \u2018enxugar\u2019 a untuosidade. Arroz de Pato acompanha um vinho tinto encorpado&#8230; . Fica a dica!<\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>CURIOSIDADES<\/strong><\/p>\n<p>Na regi\u00e3o do Minho, localizada no Noroeste de Portugal, h\u00e1 uma produ\u00e7\u00e3o exclusiva de Vinhos Verdes. Maiores informa\u00e7\u00f5es: <a href=\"http:\/\/pt.wikipedia.org\/wiki\/Vinho_verde\">http:\/\/pt.wikipedia.org\/wiki\/Vinho_verde<\/a><\/p>\n<p>Na pr\u00f3xima quarta falarei sobre a diferen\u00e7a entre as dietas: Vegetariana e Vegana, <em>Kosher<\/em> e <em>Halal<\/em>, <em>Fast food<\/em> e <em>Slow food<\/em>!<\/p>\n<p>At\u00e9 l\u00e1! <em>Au revoir<\/em>!<\/p>\n<p>&nbsp;<\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>Aline Fidelman <\/strong><\/p>\n<p>34 anos, Ilh\u00e9us-Ba.<\/p>\n<p>Gastr\u00f4noma diplomada pela Universidade Anhembi Morumbi \u2013 S\u00e3o Paulo<\/p>\n<p>Especializada em doc\u00eancia pela <em>Leiths School of Food &amp; Wine<\/em> \u2013 Londres<\/p>\n<p>Perfil Profissional: 3 anos de experi\u00eancia de em <em>Buffet <\/em>e<em> Catering<\/em> e 6 meses como assistente de chef de cozinha, \u00e1rea de <em>Garde Manger<\/em>, na empresa <em>KUDOS Hospitality<\/em>, Londres. Preparando m\u00f3dulos para ministrar curso particular para chef iniciante (habilidades b\u00e1sicas de cozinha) e consultoria de Custos e Controles em cozinhas de restaurantes.<\/p>\n<p>Contato: <strong>fidelman.a@gmail.com<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; No primeiro domingo apresentarei um prato t\u00edpico das regi\u00f5es portuguesas do Minho e Tr\u00e1s-os- Montes! Ingredientes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Quantidade Bacon em cubos pequenos\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 30 Gramas Coxa e sobre coxa de pato \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 01 Unidade Pimenta do reino preta mo\u00edda\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Q.B. Gramas Sal refinado\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Q.B. Gramas Cebola p\u00e9rola cubos pequenos*\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 01 Unidade Alho amassado ou picado\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 01 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[30],"tags":[],"_links":{"self":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts\/14148"}],"collection":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/comments?post=14148"}],"version-history":[{"count":11,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts\/14148\/revisions"}],"predecessor-version":[{"id":14160,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts\/14148\/revisions\/14160"}],"wp:attachment":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/media?parent=14148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/categories?post=14148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/tags?post=14148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}