{"id":3303,"date":"2011-12-27T08:34:58","date_gmt":"2011-12-27T08:34:58","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3303"},"modified":"2011-12-27T08:34:58","modified_gmt":"2011-12-27T08:34:58","slug":"ente-einfach","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/ente-einfach\/","title":{"rendered":"Ente (einfach)"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n1 Ente<br \/>\n3-4 Orangen, ausgepresst<br \/>\ngr\u00fcner Pfeffer (oder gemahlener Pfeffer)<br \/>\nSalz<br \/>\nBeifu\u00df oder Thymian<br \/>\n2 kleine s\u00e4uerliche \u00c4pfel<br \/>\n\u00d6l zum einreiben der Ente <\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nEnte waschen, von \u00fcberfl\u00fcssigem Fett befreien, mit K\u00fcchenhandtuch<br \/>\ntrocknen. Inne und au\u00dfen salzen und pfeffern, innen mit etwas Thymian<br \/>\noder Beifu\u00df w\u00fcrzen. Die \u00c4pfel leicht einschneiden (damit Saft austreten<br \/>\nkann) und mit Zahlstochen zustecken (vorn und hinten). Mit \u00d6l einreiben.<br \/>\nIn einen Br\u00e4ter bei voller Hitze (250 Grad)in den Backofen geben und<br \/>\nwenig Wasser zuf\u00fcgen. Von allen Seiten br\u00e4nen lassen. Nicht zu lange mit<br \/>\nBrust nach oben liegen lassen, da sie sonnst zu trocken wird. Insgsamt ca<br \/>\n1 Stunde Bratzeit. Ca 4-5 mal Fl\u00fcssigkeit abgie\u00dfen und entfetten.<br \/>\nFl\u00fcssigkeit wieder zur\u00fcckgeben in Br\u00e4ter u. ggf. Wasser nachgie\u00dfen. Ca.<br \/>\n20 Minuten vor Bratende, die Ente langsam mit Orangensaft \u00fcbergie\u00dfen.<br \/>\nDurch den karamelisierenden Zucker im O-Saft ergibt sich die Br\u00e4unung von<br \/>\nSo\u00dfe und Ente. Vorsicht! Damit die Ente nicht vergrennt. Den Bratensaft<br \/>\nentfetten und mit gr\u00fcnen Pfeffer (leicht zerdr\u00fcckt) etwas k\u00f6cheln lassen. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 1 Ente 3-4 Orangen, ausgepresst gr\u00fcner Pfeffer (oder gemahlener Pfeffer) Salz Beifu\u00df oder Thymian 2 kleine s\u00e4uerliche \u00c4pfel \u00d6l zum einreiben der Ente Zubereitung Ente waschen, von \u00fcberfl\u00fcssigem Fett befreien, mit K\u00fcchenhandtuch trocknen. Inne und au\u00dfen salzen und pfeffern, innen mit etwas Thymian oder Beifu\u00df w\u00fcrzen. Die \u00c4pfel leicht einschneiden (damit Saft austreten kann) &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/ente-einfach\/\">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-3303","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-ente","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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Dezember 2011","format":false,"excerpt":"Zutaten 0,5 Ente, k\u00fcchenfertig, ca. 2 kg Salz, Pfeffer 160 g Zwiebeln 160 g \u00c4pfel 80 g blaue Weintrauben 2 Zimtstangen 2 Zweige Thymian 0,5 Zitrone (Schale und Saft) 40 ml Cream Sherry 60 ml Gefl\u00fcgelfond Zubereitung 1. Ente mit Salz und Pfeffer einreiben. Auf einem Blech im Backofen auf\u2026","rel":"","context":"In &quot;Gefl\u00fcgel&quot;","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":595,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/15\/gekrauterte-ente-mit-sauerkirsch-salbei-sauce\/","url_meta":{"origin":3303,"position":3},"title":"Gekr\u00e4uterte Ente mit Sauerkirsch-Salbei-Sauce","author":"Steffen","date":"15. 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April 2011","format":false,"excerpt":"Zutaten: 1 weibliche Barbarieente, ca. 2kg 2 M\u00f6hren 3 \u00e4u\u00dfere Stangen Sellerie 3 Zwiebel 3 Orangen einige Petersilienstengel Gr\u00fcn einer Stange Lauch 1 - 2 \u00c4pfel 1 Bund frischer Majoran etwas Portwein, Madeira und Orangensaft Zubereitung: Beim Einkauf unbedingt darauf achten, dass die Haut der Ente unverletzt ist. F\u00fcr die\u2026","rel":"","context":"In &quot;Gefl\u00fcgel&quot;","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3900,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/13\/ente-mit-orangen-canard-a-lorange\/","url_meta":{"origin":3303,"position":5},"title":"Ente Mit Orangen &#8211; Canard a l&#8217;orange","author":"Steffen","date":"13. 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