{"id":3321,"date":"2011-12-27T14:53:40","date_gmt":"2011-12-27T14:53:40","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3321"},"modified":"2011-12-27T14:53:40","modified_gmt":"2011-12-27T14:53:40","slug":"ente-mit-gruner-pfeffersauce","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/ente-mit-gruner-pfeffersauce\/","title":{"rendered":"Ente mit Gr\u00fcner Pfeffersauce"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Enten \u00e0 1 kg
\n1 Essl\u00f6ffel gr\u00fcne Pfefferk\u00f6rner
\n2 Schalotten
\n60 g Butter
\n4 Essl\u00f6ffel Cognac
\n1 Glas trockener Wei\u00dfwein
\n1 gestrichener Essl\u00f6ffel Speisest\u00e4rke
\n100 g saure Sahne
\nSalz <\/p>\n

Zubereitung<\/strong>
\nEnten bei 210 Grad (Gas Stufe 7) ohne Zugabe von Fett 30 Minuten braten, dabei zweimal wenden, damit sie gleichm\u00e4\u00dfig br\u00e4unen. Sofort zerlegen und Fleischsaft auffangen. Zuerst Keulen, dann Fl\u00fcgel austrennen, Haut von den Filets entfernen und Filets in Streifen schneiden, warmstellen, ohne dass das Fleisch dabei weitergart. Das Fleisch sollte rosa und blutig gebraten sein. Das Entengerippe grob zerkleinern, alles Fett entfernen und mit den Schalottenscheiben in 1 Essl\u00f6ffel Butter and\u00fcnsten. Sobald die Butter brutzelt, Wei\u00dfwein und Cognac zugie\u00dfen, Deckel aufsetzen, 20 – 25 Minuten bei starker Hitze schmoren.
\nDurch ein Passiersieb streichen, Saft auffangen, Siebsatz durchdr\u00fccken, um soviel Saft wie m\u00f6glich auszupressen, wenn n\u00f6tig Siebsatz mit 2 Essl\u00f6ffeln hei\u00dfem Wasser verd\u00fcnnen. Sauce etwas ruhen lassen, bis sich das Fett an der Oberfl\u00e4che sammelt, dann Fett absch\u00f6pfen. Gr\u00fcnen Pfeffer grob zersto\u00dfen, mit 4 – 5 Essl\u00f6ffeln saurer
\nSahne und der in etwas kaltem Wasser aufgel\u00f6sten Speisest\u00e4rke in die Sauce geben. 10 – 15 Minuten k\u00f6cheln, wenn n\u00f6tig absch\u00e4umen, dann salzen. Entenbruststreifen mit dem Fleischsaft in den gereinigten Schmortopf zur\u00fcckgeben, mit der kochenden Sauce \u00fcbergie\u00dfen, Deckel aufsetzen und warmhalten. Entenkeulen unter dem Grill knusprig braten. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Enten \u00e0 1 kg 1 Essl\u00f6ffel gr\u00fcne Pfefferk\u00f6rner 2 Schalotten 60 g Butter 4 Essl\u00f6ffel Cognac 1 Glas trockener Wei\u00dfwein 1 gestrichener Essl\u00f6ffel Speisest\u00e4rke 100 g saure Sahne Salz Zubereitung Enten bei 210 Grad (Gas Stufe 7) ohne Zugabe von Fett 30 Minuten braten, dabei zweimal wenden, damit sie gleichm\u00e4\u00dfig br\u00e4unen. Sofort zerlegen … <\/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-3321","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-ente","item-wrap"],"yoast_head":"\nEnte mit 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