{"id":3334,"date":"2011-12-27T20:21:50","date_gmt":"2011-12-27T20:21:50","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3334"},"modified":"2011-12-27T20:21:50","modified_gmt":"2011-12-27T20:21:50","slug":"ente-mit-tausend-gewurzen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/ente-mit-tausend-gewurzen\/","title":{"rendered":"Ente Mit Tausend-Gew\u00fcrzen"},"content":{"rendered":"

Zutaten<\/strong>
\n2\/3 Ente; k\u00fcchenfertig – a ca. 2 kg)
\n0,2 Getrocknete Tangerinenschale
\n2\/3 frische Ingwerwurzel
\n2 Schalotten
\n1 Ganze Sternanis
\n4 EL Gelbe Bohnensauce
\n3,5 EL Hoisinsauce
\n2\/3 EL Sesampaste
\n2\/3 EL F\u00fcnf-Gew\u00fcrz-Pulver
\n1 TL Ingwerpulver
\n1 TL Salz
\n1 EL brauner Zucker
\n2\/3 EL Gin
\n4 Fr\u00fchlingszwiebeln
\n370 g Taro; (Wurzelgem\u00fcse)
\n2\/3 EL Dunkle Sojasauce<\/p>\n

Zubereitung<\/strong>
\nDie Ente gr\u00fcndlich unter fliessendem Wasser innen und aussen waschen, eventuelle Federkiele entfernen, mit K\u00fcchenpapier trockentupfen und die Fl\u00fcgelenden abschneiden. Die Knoblauchzehen sch\u00e4len und durch die Presse dr\u00fccken. Den Ingwer sch\u00e4len und grobhacken. Die Schalotten sch\u00e4len und kleinw\u00fcrfeln. Die Tangerinenschale, die Knoblauchpaste und den Ingwer in eine Sch\u00fcssel geben, die Schalotten zuf\u00fcgen und den Sternanis, die gelbe Bohnen Sauce, die Hoisinsauce, die Sesampaste, das F\u00fcnf-Gew\u00fcrz-Pulver, das Ingwerpulver, Salz und den Zucker mit dem Gin zu einer F\u00fcllung vermischen.
\nDie Fr\u00fchlingszwiebeln putzen, waschen und die weissen Teile in Pinsel schneiden und in kaltes Wasser legen.
\n Die Taros sch\u00e4len, erst in Scheiben, dann in W\u00fcrfel und auf eine feuerfeste Platte legen, die in den D\u00e4mpfer passt.
\n Die Haut am Hals der Ente zun\u00e4hen oder abbinden und die Ente f\u00fcllen. Den Sterz der Ente ebenfalls zun\u00e4hen, damit keine F\u00fcllung herauslaufen kann. Die Ente mit der Brst nach unten auf die Taro-Platte legen und diese in den mit ca. 2 cm Wasser gef\u00fcllten D\u00e4mpfer einsetzen.
\n Ca. 90 Minuten d\u00e4mpfen bis die Ente gar ist.
\n Die Ente aus dem D\u00e4mpfer nehmen, mit der Sojasauce einpinseln. Anschliessend am Sterz \u00f6ffnen und die Saucenf\u00fcllung in eine Sch\u00fcssel laufenlassen.
\n Die Taros auf eine Platte legen und warmstellen.
\n Die im D\u00e4mpfer zur\u00fcckbleibende Fl\u00fcssigkeit entfetten und zur Sauce geben.
\n Die Sauce in einen kleinen Topf giessen, durchr\u00fchren und 15 Minuten einkochen, durch ein Sieb giessen, in den Topf zur\u00fcckgeben und aufkochen.
\n Die Ente auf chinesische Art zerlegen, mit der Sauce begiessen und den abgetropften Fr\u00fchlingszwiebeln garnieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2\/3 Ente; k\u00fcchenfertig – a ca. 2 kg) 0,2 Getrocknete Tangerinenschale 2\/3 frische Ingwerwurzel 2 Schalotten 1 Ganze Sternanis 4 EL Gelbe Bohnensauce 3,5 EL Hoisinsauce 2\/3 EL Sesampaste 2\/3 EL F\u00fcnf-Gew\u00fcrz-Pulver 1 TL Ingwerpulver 1 TL Salz 1 EL brauner Zucker 2\/3 EL Gin 4 Fr\u00fchlingszwiebeln 370 g Taro; (Wurzelgem\u00fcse) 2\/3 EL Dunkle … <\/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":[5,43,6],"tags":[44],"class_list":["post-3334","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","category-hauptgerichte","tag-ente","item-wrap"],"yoast_head":"\nEnte 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