{"id":21224,"date":"2014-11-08T11:14:37","date_gmt":"2014-11-08T10:14:37","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=21224"},"modified":"2014-11-08T11:23:22","modified_gmt":"2014-11-08T10:23:22","slug":"james-martin-roasted-duck-with-purple-sprouting-broccoli-and-bordelaise-sauce-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/21224\/james-martin-roasted-duck-with-purple-sprouting-broccoli-and-bordelaise-sauce-recipe-on-saturday-kitchen\/","title":{"rendered":"James Martin roasted duck with purple sprouting broccoli and bordelaise sauce recipe on Saturday Kitchen"},"content":{"rendered":"<p>James Martin whole roasted duck with purple sprouting broccoli, duck-fat potatoes and bordelaise sauce dish on Saturday Kitchen.<\/p>\n<p>James says: &#8220;Although duck can take strong flavours sometimes it&#8217;s best just to keep it simple, as James Martin proves with this delicious roast.&#8221;<\/p>\n<p>The ingredients for the whole roasted duck are: 1 whole duck, trimmed and wings removed and salt and freshly ground black pepper.<\/p>\n<p>For the duck-fat potatoes: 2 large potatoes, peeled and diced into 1cm cubes and 100g duck fat (trimmed from the whole duck).<\/p>\n<p>For the bordelaise sauce: 50g unsalted butter, 1 shallot, finely chopped, 2 sprigs thyme, leaves picked, 1 bay leaf, 5 black peppercorns, 200ml red wine, 300ml veal jus, warmed and pinch sugar.<\/p>\n<p>For the purple sprouting broccoli: 400g purple sprouting broccoli and 75g unsalted butter.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/11\/roast-duck.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/11\/roast-duck.png\" alt=\"\" title=\"roast duck\" width=\"570\" height=\"299\" class=\"aligncenter size-full wp-image-21241\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/11\/roast-duck.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/11\/roast-duck-300x157.png 300w\" sizes=\"auto, (max-width: 570px) 100vw, 570px\" \/><\/a><\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"James Martin whole roasted duck with purple sprouting broccoli, duck-fat potatoes and bordelaise sauce dish on Saturday Kitchen. James says: &#8220;Although duck can \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/21224\/james-martin-roasted-duck-with-purple-sprouting-broccoli-and-bordelaise-sauce-recipe-on-saturday-kitchen\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":21241,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,169],"class_list":["post-21224","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-saturday-kitchen"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/11\/roast-duck.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/21224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=21224"}],"version-history":[{"count":3,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/21224\/revisions"}],"predecessor-version":[{"id":21242,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/21224\/revisions\/21242"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/21241"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=21224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=21224"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=21224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}