{"id":3314,"date":"2011-12-27T10:31:30","date_gmt":"2011-12-27T10:31:30","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3314"},"modified":"2011-12-27T10:31:30","modified_gmt":"2011-12-27T10:31:30","slug":"entenbrust-mit-thymian-sabayon","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/entenbrust-mit-thymian-sabayon\/","title":{"rendered":"Entenbrust mit Thymian-Sabayon"},"content":{"rendered":"

Zutaten<\/strong>
\n75 g M\u00f6hren
\n75 g Sellerieknolle
\n125 g Porree
\n600 g Broccoli
\nSalz
\n60 g Butter
\n500 ml heller Gefl\u00fcgelfond
\n2 Barbarie-Entenbr\u00fcste(\u00e0 300g)
\n120 g Schalotten
\n8 – 10 Zweige Thymian
\n800 g Kartoffeln (mehlig kochend)
\n150 ml Schlagsahne
\n100 ml Milch
\nwei\u00dfer Pfeffer
\nMuskatnu\u00df (frisch gerieben)
\n1 l \u00d6l zum Fritieren
\n4 Eigelb (Klasse L) <\/p>\n

Zubereitung<\/strong>
\n1. M\u00f6hren, Sellerie und Porree putzen und in sehr feine Streifen schneiden (am besten auf dem Gem\u00fcsehobel). Broccoli putzen und in R\u00f6schen teilen. In Salzwasser geben und vier Minuten blanchieren. Abschrecken und mit 30 g Butter und 3 El Gefl\u00fcgelfond in einen Topf geben.
\n2. Die Entenbr\u00fcste kalt abwaschen, trockentupfen und die Haut mehrfach \u00fcber Kreuz einritzen. Die Schalotten pellen und fein w\u00fcrfeln. Mit dem restlichen Gefl\u00fcgelfond und 6 Thymianzweigen auf die H\u00e4lfte einkochen lassen und durch ein feines Sieb gie\u00dfen. Restliche Thymianbl\u00e4ttchen von den Zweigen zupfen.
\n3. Die Kartoffeln waschen und sch\u00e4len und in gesalzenem Wasser gar kochen. Kartoffeln abgie\u00dfen und durch die Kartoffelpresse dr\u00fccken. Die Sahne und die Milche erw\u00e4rmen und mit der restlichen Butter untermischen, mit Salz, Pfeffer und Muskat w\u00fcrzen.
\n4. Die Entenbr\u00fcste salzen und pfeffern. In einer trockenen Pfanne bei mittlerer Hitze auf der Hautseite 6 – 8 Minuten goldbraun und knusprig im eigenen Fett braten. Wenden und die Pfanne von der Kochstelle nehmen.
\n5. Die Gem\u00fcsestreifen nach Sorten getrennt im 160 Grad hei\u00dfen \u00d6l jeweils 2 Minuten in der Friteuse knusprig ausbacken. Auf K\u00fcchenpapier abtropfen lassen und salzen.
\n6. Die Entenbr\u00fcste im vorgeheizten Backofen auf der 1. Einschubleiste von unten 10 Minuten bei 220 Grad fertiggaren (Gas 3-4, Umluft 8 Minuten bei 180 Grad). Aus dem Backofen nehmen und noch 2 Minuten ruhenlassen.
\n7. Inzwischen den Broccoli erhitzen, salzen und pfeffern. Das Kartoffelp\u00fcree eventuell erhitzen. Den Gefl\u00fcgel-Thymian-Fond mit dem Eigelb \u00fcber dem hei\u00dfen Wasserdampf cremig-dicklich aufschlagen. Thymianbl\u00e4ttchen untermischen, salzen und pfeffern.
\n8. Die Entenbr\u00fcste in d\u00fcnne Scheiben schneiden und mit dem Kartoffelp\u00fcree auf Tellern anrichten. Die Gem\u00fcsestreifen auf das P\u00fcree legen. Broccolir\u00f6schen und den Thymian-Sabayon daneben verteilen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 75 g M\u00f6hren 75 g Sellerieknolle 125 g Porree 600 g Broccoli Salz 60 g Butter 500 ml heller Gefl\u00fcgelfond 2 Barbarie-Entenbr\u00fcste(\u00e0 300g) 120 g Schalotten 8 – 10 Zweige Thymian 800 g Kartoffeln (mehlig kochend) 150 ml Schlagsahne 100 ml Milch wei\u00dfer Pfeffer Muskatnu\u00df (frisch gerieben) 1 l \u00d6l zum Fritieren 4 Eigelb … <\/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-3314","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-ente","item-wrap"],"yoast_head":"\nEntenbrust 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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 "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":[]},{"id":3339,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/entenbrust-mit-sprossen\/","url_meta":{"origin":3314,"position":5},"title":"Entenbrust mit Sprossen","author":"Steffen","date":"27. Dezember 2011","format":false,"excerpt":"Zutaten 100 ml Gefl\u00fcgelbr\u00fche 2 EL Aceto Balsamico 2 EL Sojasauce Salz 1 Spur Zucker Wei\u00dfer Pfeffer 3 EL Sesam\u00f6l 4 EL Keim\u00f6l 4 EL Sesamk\u00f6rner 1 EL Currypulver 300 g Sojabohnensprossen 1 kleine Endiviensalat 1\/2 l Gefl\u00fcgelbr\u00fche 1 Lorbeerblatt 1 Thymianzweig 1\/2 TL Wei\u00dfe Pfefferk\u00f6rner 2 Entenbr\u00fcste a 300g\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\/3314","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=3314"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3314\/revisions"}],"predecessor-version":[{"id":3315,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3314\/revisions\/3315"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}