{"id":3307,"date":"2011-12-27T10:18:40","date_gmt":"2011-12-27T10:18:40","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3307"},"modified":"2011-12-27T10:20:18","modified_gmt":"2011-12-27T10:20:18","slug":"vierlander-ente-mit-pfeffersauce-und-mirabellenknodeln","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/vierlander-ente-mit-pfeffersauce-und-mirabellenknodeln\/","title":{"rendered":"Vierl\u00e4nder Ente mit Pfeffersauce und Mirabellenkn\u00f6deln"},"content":{"rendered":"

Zutaten<\/strong>
\n8 kleine Bundm\u00f6hren (\u00e0 25 g)
\n300 g Romanesco
\n60 g Butter
\nSalz
\n350 g Wirsing
\n50 g Schalotten
\n50 g durchwachsener Speck (in Scheiben)
\n100 g Cr\u00e8me double
\nwei\u00dfer Pfeffer
\n1 (Vierl\u00e4nder) Ente 2,5 kg (k\u00fcchenfertig)
\n500 ml dunkler Gem\u00fcsefond
\n100 ml Schlagsahne
\n1 TL gr\u00fcne Pfefferk\u00f6rner
\n1\/2 TL Bergpfeffer (grob geschrotet) ersatzweise Zitronenpfeffer
\n90 g Kartoffeln (mehlig kochend)
\n1 Eigelb (Klasse S)
\n10 g Gries
\nMuskatnu\u00df (frisch gerieben)
\n20 g Mehl
\n1 TL Speisest\u00e4rke (gestrichen)
\nMehl zum Bearbeiten
\n8 Mirabellen (\u00e0 10 g)
\n8 W\u00fcrfel Rohrzucker <\/p>\n

Zubereitung<\/strong>
\n1. Die M\u00f6hren putzen und den Stielansatz schr\u00e4g abschneiden. Romanesco putzen und in m\u00f6glichst gleich gro\u00dfe R\u00f6schen teilen. M\u00f6hren 7 – 8 Minuten in kochendem Salzwasser garen. Romanesco nach 3 – 4 Minuten dazugeben. Gem\u00fcse abschrecken und gut abtropfen lassen. Dann mit 40 g Butter und 3 El Wasser in einen weiten Topf geben und salzen.
\n2. Wirsingbl\u00e4tter abl\u00f6sen, putzen und die dicken Blattrippen herausschneiden. In kochendem Salzwasser 3 – 4 Minuten garen, abschrecken, gut ausdr\u00fccken und in feine Streifen schneiden. Schalotten pellen und fein w\u00fcrfeln. Speck und Schalotten in 10 g
\nButter and\u00fcnsten. Cr\u00e8me double dazugeben, 2 Minuten leise kochen, salzen und pfeffern.
\n3. Die Ente mit K\u00fcchengarn zusammenbinden, salzen und pfeffern. In eine Saftpfanne setzen, im vorgeheizten Backofen bei 210 Grad 70 – 75 Minuten goldbraun und knusprig braten (Gas 3-4, Umluft 1 Stunde bei 210 Grad). Dabei ab und zu mit dem Bratfett besch\u00f6pfen. Das Bratfett dabei durch ein feines Sieb flie\u00dfen lassen.
\n4. Inzwischen den Gefl\u00fcgelfond auf 50 ml einkochen. Sahne, Pfefferk\u00f6rner und Bergpfeffer dazugeben.
\n5. Die Kartoffeln in der Schale in Salzwasser kochen, pellen, einmal halbieren und auf ein Backblech legen. Im 100 Grad hei\u00dfen Backofen 10 Minuten ausdampfen lassen (Gas 1, Umluft 100 Grad). Dann durch die Kartoffelpresse dr\u00fccken und noch warm mit restlicher Butter, Eigelb, Gries, Salz, Muskat, Pfeffer, Mehl und Speisest\u00e4rke zu einem glatten Teig verarbeiten.
\n6. Etwa 15 Minuten bevor die Ente gar ist, den Kartoffelteig auf der leicht bemehlten Arbeitsfl\u00e4che zu einem Rechteck von 24*12 cm ausrollen und 8 Quadrate \u00e0 6 cm ausschneiden. Die Mirabellen entsteinen und mit dem Rohrzucker f\u00fcllen. Dann mit dem Teig umh\u00fcllen und zu Kn\u00f6deln formen. In kochendem Salzwasser 5 Minuten leicht sieden lassen.
\n7. Wirsing in der Specksahne erhitzen und eventuell nachw\u00fcrzen. Romanesco und M\u00f6hren erhitzen, Pfeffersauce erhitzen. Die Kn\u00f6del gut abtropfen lassen. Die Ente tranchieren und mit den Beilagen auf Tellern anrichten. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 8 kleine Bundm\u00f6hren (\u00e0 25 g) 300 g Romanesco 60 g Butter Salz 350 g Wirsing 50 g Schalotten 50 g durchwachsener Speck (in Scheiben) 100 g Cr\u00e8me double wei\u00dfer Pfeffer 1 (Vierl\u00e4nder) Ente 2,5 kg (k\u00fcchenfertig) 500 ml dunkler Gem\u00fcsefond 100 ml Schlagsahne 1 TL gr\u00fcne Pfefferk\u00f6rner 1\/2 TL Bergpfeffer (grob geschrotet) ersatzweise … <\/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-3307","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-ente","item-wrap"],"yoast_head":"\nVierl\u00e4nder 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M\u00e4rz 2013","format":false,"excerpt":"Zutaten 150 g Blattspinat Salz 80 g Mehl 250 ml Milch 2 Eier (M) 1 Eigelb (M) 300 g Schlanke Bundm\u00f6hren 300 g Kr\u00e4uterseitlinge 100 g Kleine Schalotten 1-2 Knoblauchzehen 1 Bund Schlanke Fr\u00fchlingszwiebeln 1\/2 Bund Glatte Petersilie 6-7 EL \u00d6l 150 ml Gem\u00fcsefond 250 ml Schlagsahne Pfeffer Muskatnuss 2\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5319,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/22\/backeoffe-mit-jakobsmuscheln\/","url_meta":{"origin":3307,"position":4},"title":"B\u00e4ckeoffe mit Jakobsmuscheln","author":"Steffen","date":"22. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 20 kleine Kartoffeln (ca. 450 g ) Salz 300 g Schlanke Bundm\u00f6hren 500 g Kohlrabi 8 Fr\u00fchlingszwiebeln 400 g Zanderfilet (k\u00fcchenfertig, geschuppt, mit Haut) 250 g Ausgel\u00f6stes Jakobsmuschelfleisch (von 8 frischen Muscheln) 25 g Butter 4 Stiele Kerbel 400 ml Fischfond 150 ml Trockener Wermut (z. B. Noilly Prat)\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4321,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/14\/gegrillte-entenbrust\/","url_meta":{"origin":3307,"position":5},"title":"Gegrillte Entenbrust","author":"Steffen","date":"14. September 2012","format":false,"excerpt":"Zutaten 200 g Entenbrust 2 Orangen (\u00e0 125 g) 1 EL Honig (20 g) Pfeffer, Salz 1 kleiner Wirsingkohl (500 g) 1 Zwiebel (60 g) 1 TL Butter (4 g) 125 ml Gem\u00fcsebr\u00fche Muskat 1 EL gehackte Petersilie 500 g Salzkartoffeln 300 g Weintrauben Zubereitung 1. Die Entenbrust absp\u00fclen und\u2026","rel":"","context":"In "Gefl\u00fcgel"","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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3307","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=3307"}],"version-history":[{"count":6,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3307\/revisions"}],"predecessor-version":[{"id":3313,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3307\/revisions\/3313"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3307"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3307"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3307"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}