{"id":25708,"date":"2015-02-28T01:25:00","date_gmt":"2015-02-28T00:25:00","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=25708"},"modified":"2015-02-28T12:29:12","modified_gmt":"2015-02-28T11:29:12","slug":"james-martin-duck-breast-with-confit-duck-cassoulet-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/25708\/james-martin-duck-breast-with-confit-duck-cassoulet-recipe-on-saturday-kitchen\/","title":{"rendered":"James Martin duck breast with confit duck cassoulet recipe on Saturday Kitchen"},"content":{"rendered":"<p>James Martin serves up duck breast with confit duck cassoulet on Saturday Kitchen.<\/p>\n<p>James says: &#8220;Readymade confit duck leg is the secret ingredient for a speedy way to impress your guests.&#8221;<\/p>\n<p>The ingredients are: 2 confit duck legs, 2 tbsp fat from the confit duck, 2 garlic cloves, finely chopped, 1 large shallot, finely chopped, 2 tbsp roughly chopped fresh rosemary leaves, 50g pancetta lardons, 1 bay leaf, 400g tin cannellini beans, drained, \u00bc hispi cabbage, thinly shredded, 275ml chicken stock, 100g unsalted butter, 1 tbsp chopped fresh flat leaf parsley and 2 tbsp runny honey.<\/p>\n<p>For the duck breast: 4 x small duck breasts, skin on, scored and 200ml duck jus, to serve.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2015\/02\/duck.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2015\/02\/duck.png\" alt=\"\" title=\"duck\" width=\"580\" height=\"317\" class=\"aligncenter size-full wp-image-25733\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2015\/02\/duck.png 580w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2015\/02\/duck-300x163.png 300w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2015\/02\/duck-200x110.png 200w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/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 serves up duck breast with confit duck cassoulet on Saturday Kitchen. James says: &#8220;Readymade confit duck leg is the secret ingredient \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/25708\/james-martin-duck-breast-with-confit-duck-cassoulet-recipe-on-saturday-kitchen\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":25733,"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-25708","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\/2015\/02\/duck.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/25708","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=25708"}],"version-history":[{"count":4,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/25708\/revisions"}],"predecessor-version":[{"id":25737,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/25708\/revisions\/25737"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/25733"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=25708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=25708"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=25708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}