{"id":3283,"date":"2011-12-26T08:42:13","date_gmt":"2011-12-26T08:42:13","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3283"},"modified":"2011-12-26T08:42:13","modified_gmt":"2011-12-26T08:42:13","slug":"elsasser-gewurztraminer-ente","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/26\/elsasser-gewurztraminer-ente\/","title":{"rendered":"Els\u00e4sser Gew\u00fcrztraminer-Ente"},"content":{"rendered":"

Zutaten<\/strong>
\n2\/3 Ente; a etwa 2,2 kg – mit Innereien
\n30 g Korinthen
\nSchwarzer Pfeffer
\n0.2 l Gew\u00fcrztraminer
\n1 Entenbrustfilets; a 325 g
\n100 g kleine Zwiebeln
\n70 g Walnusskerne
\n2 Scheiben Weizentoastbrot
\n4 EL Schlagsahne
\n1 Eier
\nSalz
\n1 EL Dunkles Saucenbindemittel
\n1\/3 l Wasser<\/p>\n

Zubereitung<\/strong>
\nDie Leber und die anderen Innereinen aus der Ente nehmen, putzen, einmal durchschneiden, mit der H\u00e4lfte der Korinthen mischen, pfeffern. Die Innereien in der H\u00e4lfte des Weins marinieren, bis alle anderen Zutaten vorbereitet sind.
\nDie Brustfilets gr\u00fcndlich h\u00e4uten und w\u00fcrfeln. Das Fleisch und die Leber durch die mittlere Scheibe des Fleischwolfs drehen oder fein hacken.
\nDie Zwiebeln pellen, die H\u00e4lfte fein w\u00fcrfeln. Die H\u00e4lfte der Waln\u00fcsse grob zerbrechen und in einer Pfanne ohne Fett r\u00f6sten. Das Toastbrot entrinden, w\u00fcrfeln und in der Sahne einweichen.
\nDas durchgedrehte Fleisch mit den gew\u00fcrfelten Zwiebeln, zerbrochenen N\u00fcssen, Brot und Eiern verkneten und salzen. Die Innereien in einem Sieb abtropfen lassen, dabei den Wein auffangen. Die Korinthen unter die F\u00fcllung mischen, mit Salz und Pfeffer w\u00fcrzen.
\nDie Talgdr\u00fcsen vom B\u00fcrzel der Ente und das sichtbare Fett entfernen, die grossen Federkiele herausziehen. Die Ente absp\u00fclen, trockentupfen, innen und aussen salzen, f\u00fcllen, mit Holzst\u00e4bchen zustecken und mit K\u00fcchengarn wie einen Schn\u00fcrschuh verschliessen.
\nDen Backofen auf 250 Grad vorheizen. Die restlichen Zwiebeln vierteln. Die Ente auf die Saftpfanne legen, Zwiebelviertel und Innereien rundherum verteilen, den aufgefangenen Wein zugiessen. Die Ente auf der 2. Einschubleiste von unten 15 Minuten braten. Die Hitze auf 200 Grad herunterschalten und weitere 1,5 Stunde braten. Dabei mehrfach die Schenkel an der Beuge anstechen, damit das Fett ausbr\u00e4t.
\nNach und nach Wasser zugiessen. Noch einmal 15 Minuten bei 250 Grad braten. Eventuell noch Wasser zugiessen. Die Ente auf eine Servierplatte legen und im ausgeschalteten Ofen 15 Minuten nachziehen lassen.
\nF\u00fcr die Sauce die R\u00f6ststoffe mit dem restlichen Wein aufkochen und mit einem Backpinsel l\u00f6sen. Den Sud durch ein feines Sieb in einen Topf abgiessen und entfetten. Die restlichen Korinthen zugeben und 5 Minuten bei milder Hitze kochen lassen. Dann mit Saucenbindemittel binden und eventuell. nachw\u00fcrzen. Die restlichen N\u00fcsse unterr\u00fchren und zur Ente servieren.
\nDazu passen Kartoffelkl\u00f6sse und eiskaltes Apfelkompott.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2\/3 Ente; a etwa 2,2 kg – mit Innereien 30 g Korinthen Schwarzer Pfeffer 0.2 l Gew\u00fcrztraminer 1 Entenbrustfilets; a 325 g 100 g kleine Zwiebeln 70 g Walnusskerne 2 Scheiben Weizentoastbrot 4 EL Schlagsahne 1 Eier Salz 1 EL Dunkles Saucenbindemittel 1\/3 l Wasser Zubereitung Die Leber und die anderen Innereinen aus der … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_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","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[43,6],"tags":[44],"class_list":["post-3283","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-ente","item-wrap"],"yoast_head":"\nEls\u00e4sser 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Kabeljau) 1 Zitrone; den Saft davon 2 Zwiebeln 2 Knoblauchzehen 100 g Ger\u00e4ucherter Schinken 500 g Fleischtomaten 2 Gr\u00fcne Paprikaschoten 4 EL Butter 200 g Krabbenfleisch 50 g Geriebene Mandeln 1 Lorbeerblatt 1 Priese Safran 1\/8 l trockener Weisswein\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=3283"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3283\/revisions"}],"predecessor-version":[{"id":3284,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3283\/revisions\/3284"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}