{"version":"1.0","provider_name":"BKWine Magazine","provider_url":"https:\/\/www.bkwine.com\/sv\/","title":"Canard Apicius 2010, by Alain Senderens and J\u00e9r\u00f4me Banctel | BKWine Magazine\u00a0|","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"xH9BJid2Bm\"><a href=\"https:\/\/www.bkwine.com\/sv\/features\/food-and-wine\/canard-apicius-2010\/\">Canard Apicius 2010, by Alain Senderens and J\u00e9r\u00f4me Banctel<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.bkwine.com\/sv\/features\/food-and-wine\/canard-apicius-2010\/embed\/#?secret=xH9BJid2Bm\" width=\"600\" height=\"338\" title=\"&#8220;Canard Apicius 2010, by Alain Senderens and J\u00e9r\u00f4me Banctel&#8221; &#8212; BKWine Magazine\" data-secret=\"xH9BJid2Bm\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.bkwine.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.bkwine.com\/wp-content\/uploads\/2017\/07\/gn10-7150.jpg","thumbnail_width":900,"thumbnail_height":600,"description":"Alain Senderens and J\u00e9r\u00f4me Banctel have shared with us their recipe for one of their signature dishes, the Canard Apicius 2010, for an article that we have done on Alain Senderens for Chef Magazine in the series on \"Living Legends\"."}