{"id":3316,"date":"2011-12-27T10:52:35","date_gmt":"2011-12-27T10:52:35","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3316"},"modified":"2011-12-27T10:52:57","modified_gmt":"2011-12-27T10:52:57","slug":"gebratene-junge-ente-an-rubchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/gebratene-junge-ente-an-rubchen\/","title":{"rendered":"Gebratene junge Ente an R\u00fcbchen"},"content":{"rendered":"

Zutaten<\/strong>
\n1 junge Ente mit 500-800 g Gewicht, mit Parueren (Fleischreste, gibt der Metzger mit)
\n7 g Butter
\n25 g M\u00f6hren
\n25 g Metzgerzwiebeln
\n1\/2 Knoblauchzehe
\n1 Kr\u00e4uterstr\u00e4usschen Bouquet garni
\n50 ml Weisswein
\nKalbsfond oder Wasser
\n500 g R\u00fcbchen
\n100 g Perlzwiebeln
\n20 g Butter
\nPetersilie
\nSalz, Pfeffer
\nZucker <\/p>\n

Zubereitung<\/strong>
\nDie junge Ente kommt zwar ganz in den Ofen. Servieren koennen Sie sie aber auch schon fertig tranchiert. Das richtige Zerteilen braucht etwas \u00dcbung, im alten Rom galt es sogar als hohe Kunst. Auch das ist gut zu lernen an dieser gebratenen Ente an R\u00fcbchen, „Caneton po\u00eal\u00e9 aux navets.“ Die Ente auf ein Brett legen und evtl. vorhandene Federn mit einer Pinzette entfernen. Den aeusseren Knochen der Fluegel und den Halsansatz abschneiden. Die Ente ausnehmen und mit K\u00fcchengarn zun\u00e4hen.
\nIn einem Br\u00e4ter die grob gehackten Zwiebeln, Moehren, Knoblauch, Bouquet garni und die Par\u00fcren kurz anbraten. Die Ente darauflegen und bei geschlossenem Deckel im vorgeheizten Backofen auf 220 Grad 20-25 Minuten garen. Je juenger das Tier war, desto geringer ist die Backzeit.
\nEinige Minuten vor Ende der Garzeit den Deckel abnehmen und die Ente mehrmals wenden, damit sie von allen Seiten gleichm\u00e4ssig Farbe annimmt. Dann die Ente aus dem Br\u00e4ter nehmen, auf ein Backblech legen und im Ofen bei 80 Grad warmhalten. Das Gem\u00fcse im Braeter mit Weisswein abloeschen, Kalbsfond (alternativ Wasser) dazugeben und die Fl\u00fcssigkeit reduzieren. Die Fetthaut an der Oberfl\u00e4che vorsichtig mit einer Sch\u00f6pfkelle abnehmen. Mit Pfeffer und Salz w\u00fcrzen. Die Sauce durch ein Sieb in eine Pfanne giessen und bei Stufe eins warmhalten. Bildet sich eine Fetthaut, diese mit der Sch\u00f6pfkelle abnehmen.
\nDie gesch\u00e4lten Perlzwiebeln in einer Pfanne mit etwas Wasser, Butter und Zucker glacieren. Die R\u00fcbchen sch\u00e4len, die Stiele einen Zentimeter lang stehen lassen. In einer Sauteuse mit Butter, Salz, etwas Zucker und mit Wasser bedeckt bei geschlossenem Deckel glacieren. Wenn die R\u00fcbchen fast gar sind, den Deckel abnehmen, damit das Wasser schneller verdampft. Das Gem\u00fcse schwenken und so lange
\nweiterkochen, bis es durch den Zucker eine leicht braune Farbe angenommen hat. Die Ente aus dem Ofen nehmen, entweder zerlegen oder ganz servieren. Dazu die Ente auf einer Platte anrichten, die Sauce \u00fcber das Fleisch geben und die Perlzwiebeln und R\u00fcbchen um die Ente herum arrangieren. Die Platte kann zum Aufw\u00e4rmen vorher zur
\nEnte in den Backofen gestellt werden.
\nWenn die Ente zerlegt wird, empfiehlt es sich, sie nach dem Anrichten auf der Platte noch einmal in den Backofen zu schieben, um sie wieder etwas zu erw\u00e4rmen. Dann erst die Sauce und das Gem\u00fcse zum Fleisch geben. Die gewaschene und getrocknete Petersilie klein hacken und \u00fcber die Perlzwiebeln und die R\u00fcbchen geben. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 junge Ente mit 500-800 g Gewicht, mit Parueren (Fleischreste, gibt der Metzger mit) 7 g Butter 25 g M\u00f6hren 25 g Metzgerzwiebeln 1\/2 Knoblauchzehe 1 Kr\u00e4uterstr\u00e4usschen Bouquet garni 50 ml Weisswein Kalbsfond oder Wasser 500 g R\u00fcbchen 100 g Perlzwiebeln 20 g Butter Petersilie Salz, Pfeffer Zucker Zubereitung Die junge Ente kommt zwar … <\/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-3316","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-ente","item-wrap"],"yoast_head":"\nGebratene 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Dezember 2011","format":false,"excerpt":"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\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\/3316","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=3316"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3316\/revisions"}],"predecessor-version":[{"id":3318,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3316\/revisions\/3318"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}