{"id":3298,"date":"2011-12-27T07:03:45","date_gmt":"2011-12-27T07:03:45","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3298"},"modified":"2011-12-27T07:03:45","modified_gmt":"2011-12-27T07:03:45","slug":"gegrillte-ente-nach-kanton-art","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/gegrillte-ente-nach-kanton-art\/","title":{"rendered":"Gegrillte Ente nach Kanton-Art"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Ente; ca. 2 kg, k\u00fcchenfertig
\n2 EL F\u00fcnf-Gew\u00fcrz-Pulver
\n2 EL Cognac
\n3 Knoblauchzehen
\n2 Fr\u00fchlingszwiebeln
\n1 EL Zucker
\n6 EL Sojasauce
\n200 g Sojasprossen
\n1 EL Sesamoel
\nSalz <\/p>\n

Zubereitung<\/strong>
\nDie Ente innen und aussen gruendlich abspuelen und trockentupfen. Je die H\u00e4lfte von F\u00fcnf-Gew\u00fcrz-Pulver und Cognac verr\u00fchren, die Ente damit rundum einpinseln. Den Elektro-Ofen auf 250 Grad vorheizen. Knoblauchzehen sch\u00e4len, Fr\u00fchlingszwiebeln waschen und putzen, beides fein hacken und mit dem restlichen F\u00fcnf-Gew\u00fcrz-Pulver und
\nCognac, mit Zucker und Sojasauce verquirlen. Diese Mischung in den Entenbauch giessen. Die Ente vorsichtig schwenken, darauf achten, dass die Marinade \u00fcberall hin gelangt, aber nicht wieder herausfliesst (Hals\u00f6ffnung am besten zustecken). Die Ente mit dem Bauch nach unten auf den Rost in den heissen Ofen legen, die Fettpfanne darunter schieben. Die Ente 30 Minuten braten (Gas: Stufe 5). Inzwischen die Sojasprossen waschen, verlesen und gut abtropfen lassen. Im heissen Sesam\u00f6l in einer Pfanne schwenken, dabei salzen. Auf einer vorgew\u00e4rmten Servierplatte anrichten.
\nDie Ente tranchieren: Keulen abtrennen, eventuell quer zu den Knochen einmal durchhacken. Das Brustfleisch von den Knochen l\u00f6sen, quer in zentimeterbreite Bissen schneiden. Die Teile wieder in die urspr\u00fcngliche Form zusammensetzen und auf dem Sojasprossen-Bett anrichten. Die Marinade erneut aufkochen und dar\u00fcbergiessen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Ente; ca. 2 kg, k\u00fcchenfertig 2 EL F\u00fcnf-Gew\u00fcrz-Pulver 2 EL Cognac 3 Knoblauchzehen 2 Fr\u00fchlingszwiebeln 1 EL Zucker 6 EL Sojasauce 200 g Sojasprossen 1 EL Sesamoel Salz Zubereitung Die Ente innen und aussen gruendlich abspuelen und trockentupfen. Je die H\u00e4lfte von F\u00fcnf-Gew\u00fcrz-Pulver und Cognac verr\u00fchren, die Ente damit rundum einpinseln. Den Elektro-Ofen … <\/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-3298","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-ente","item-wrap"],"yoast_head":"\nGegrillte 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