{"id":1377,"date":"2011-05-03T20:23:38","date_gmt":"2011-05-03T20:23:38","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1377"},"modified":"2011-05-03T20:23:38","modified_gmt":"2011-05-03T20:23:38","slug":"kalte-ente","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/03\/kalte-ente\/","title":{"rendered":"Kalte Ente"},"content":{"rendered":"<p>Sie besteht aus gut gek\u00fchltem Weisswein &#8211; z.B. Plattenseer Riessling oder auch zwei verschiedene Sorten &#8211; im Bowlengef\u00e4\u00df oder Krug, darin f\u00fcr 20 Minuten die Schale einer spiralf\u00f6rmig gesch\u00e4lten Zitrone h\u00e4ngen, wonach man Sekt oder auch Mineralwasser nachgie\u00dft.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sie besteht aus gut gek\u00fchltem Weisswein &#8211; z.B. 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