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Magret de pato a la sal con puré dulce de pera y vainilla
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Ingredients
- 300 g de cebolla en trozos
- 80 g de mantequilla
- 600 g de peras conferencia (peladas, sin semillas y troceadas)
- 2 vainas de vainilla (abiertas por la mitad longitudinalmente y raspadas)
- 100 g de vino Pedro Ximénez
- 2000 g de sal gorda
- 2 magrets de pato
- 500 g de agua
- Nutrition
- per 1 ración
- Calories
- 1389 kJ / 332 kcal
- Protein
- 27.32 g
- Carbohydrates
- 12.56 g
- Fat
- 19.2 g
- Fibre
- 3.19 g
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