{"id":3337,"date":"2011-12-27T20:35:43","date_gmt":"2011-12-27T20:35:43","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3337"},"modified":"2011-12-27T20:35:43","modified_gmt":"2011-12-27T20:35:43","slug":"ente-mit-trauben","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/ente-mit-trauben\/","title":{"rendered":"Ente mit Trauben"},"content":{"rendered":"

Zutaten<\/strong>
\n0,5 Ente, k\u00fcchenfertig, ca. 2 kg
\nSalz, Pfeffer
\n160 g Zwiebeln
\n160 g \u00c4pfel
\n80 g blaue Weintrauben
\n2 Zimtstangen
\n2 Zweige Thymian
\n0,5 Zitrone (Schale und Saft)
\n40 ml Cream Sherry
\n60 ml Gefl\u00fcgelfond<\/p>\n

Zubereitung<\/strong>
\n1. Ente mit Salz und Pfeffer einreiben. Auf einem Blech im Backofen auf der zweiten Einschubleiste von unten 50 Minuten bei 200 Grad braten (Gas 3, Umluft 180 Grad).
\n2. Inzwischen die Zwiebeln pellen und in Streifen schneiden. Die \u00c4pfel vierteln, vom Kerngeh\u00e4use befreien und in ca. 1\/2 cm d\u00fcnne Scheiben schneiden. Trauben waschen und halbieren.
\n3. Ente herausnehmen. Die Schenkel halbieren, die Brusth\u00e4lften ausl\u00f6sen und in jeweils 4 St\u00fccke schneiden.
\n4. Zwiebeln, \u00c4pfel, Zimt, Thymian und Zitronenschale in einem kleinen Br\u00e4ter mit 3 El Entenfett (vom Backblech) anbraten. Mit Sherry, Zitronensaft und Gefl\u00fcgelfond abl\u00f6schen. Die Entenst\u00fccke mit der Hautseite nach oben darauf verteilen und 15 Minuten bei 200 Grad im Backofen garen (Gas 3, Umluft 180 Grad). Die Trauben 5 Minuten vor Ende der Garzeit dazugeben. Im Br\u00e4ter oder auf einer Platte servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 der zweiten Einschubleiste von unten … <\/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-3337","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-ente","item-wrap"],"yoast_head":"\nEnte mit Trauben<\/title>\n<meta name=\"description\" content=\"- Ente mit Trauben\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/ente-mit-trauben\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ente mit Trauben\" \/>\n<meta property=\"og:description\" content=\"- Ente mit Trauben\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/ente-mit-trauben\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-12-27T20:35:43+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/27\\\/ente-mit-trauben\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/27\\\/ente-mit-trauben\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Ente mit Trauben\",\"datePublished\":\"2011-12-27T20:35:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/27\\\/ente-mit-trauben\\\/\"},\"wordCount\":160,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Ente\"],\"articleSection\":[\"Gefl\u00fcgel\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/27\\\/ente-mit-trauben\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/27\\\/ente-mit-trauben\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/27\\\/ente-mit-trauben\\\/\",\"name\":\"Ente mit Trauben\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-27T20:35:43+00:00\",\"description\":\"- Ente mit Trauben\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/27\\\/ente-mit-trauben\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/27\\\/ente-mit-trauben\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/27\\\/ente-mit-trauben\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Ente mit Trauben\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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