{"id":735,"date":"2020-08-19T12:03:01","date_gmt":"2020-08-19T12:03:01","guid":{"rendered":"https:\/\/www.calisson.com\/blog\/magret-de-canard-au-nougat-noir\/"},"modified":"2020-09-23T12:54:05","modified_gmt":"2020-09-23T12:54:05","slug":"magret-de-canard-au-nougat-noir","status":"publish","type":"post","link":"https:\/\/www.calisson.com\/blog\/en\/magret-de-canard-au-nougat-noir\/","title":{"rendered":"Duck breast with black nougat"},"content":{"rendered":"\n<p>Preheat the oven to 200 \u030aC (th. 6-7). Cut the skin of the duck breasts by forming deep enough crossbows (be careful not to cross the entire thickness of the skin). Rub the duck breasts with salt and pepper. Place them on a plate or in a roasting pan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preheat the oven to 200 \u030aC (th. 6-7). Cut the skin of the duck breasts by forming deep enough crossbows (be careful not to cross the entire thickness of the skin). Rub the duck breasts with salt and pepper. Place them on a plate or in a roasting pan.<\/p>\n","protected":false},"author":4,"featured_media":736,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Duck breast with black nougat &#8226; Le Roy Ren\u00e9<\/title>\n<meta name=\"description\" content=\"Preheat the oven to 200 \u030aC (th. 6-7). Cut the skin of the duck breasts by forming deep enough crossbows (be careful not to cross the entire thickness of\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.calisson.com\/blog\/en\/magret-de-canard-au-nougat-noir\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Duck breast with black nougat &#8226; Le Roy Ren\u00e9\" \/>\n<meta property=\"og:description\" content=\"Preheat the oven to 200 \u030aC (th. 6-7). Cut the skin of the duck breasts by forming deep enough crossbows (be careful not to cross the entire thickness of\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.calisson.com\/blog\/en\/magret-de-canard-au-nougat-noir\/\" \/>\n<meta property=\"og:site_name\" content=\"Le Roy Ren\u00e9\" \/>\n<meta property=\"article:published_time\" content=\"2020-08-19T12:03:01+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-09-23T12:54:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.calisson.com\/blog\/wp-content\/uploads\/2020\/08\/img04@2x.png\" \/>\n\t<meta property=\"og:image:width\" content=\"960\" \/>\n\t<meta property=\"og:image:height\" content=\"700\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Xavier MARCILHAC\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Xavier MARCILHAC\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.calisson.com\/blog\/en\/magret-de-canard-au-nougat-noir\/\",\"url\":\"https:\/\/www.calisson.com\/blog\/en\/magret-de-canard-au-nougat-noir\/\",\"name\":\"Duck breast with black nougat &#8226; Le Roy Ren\u00e9\",\"isPartOf\":{\"@id\":\"https:\/\/www.calisson.com\/blog\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.calisson.com\/blog\/en\/magret-de-canard-au-nougat-noir\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.calisson.com\/blog\/en\/magret-de-canard-au-nougat-noir\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.calisson.com\/blog\/wp-content\/uploads\/2020\/08\/img04@2x.png\",\"datePublished\":\"2020-08-19T12:03:01+00:00\",\"dateModified\":\"2020-09-23T12:54:05+00:00\",\"author\":{\"@id\":\"https:\/\/www.calisson.com\/blog\/en\/#\/schema\/person\/be16357e001b1dfd16c5a41ab2347895\"},\"description\":\"Preheat the oven to 200 \u030aC (th. 6-7). 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