{"id":3339,"date":"2011-12-27T20:55:51","date_gmt":"2011-12-27T20:55:51","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3339"},"modified":"2011-12-27T20:55:51","modified_gmt":"2011-12-27T20:55:51","slug":"entenbrust-mit-sprossen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/entenbrust-mit-sprossen\/","title":{"rendered":"Entenbrust mit Sprossen"},"content":{"rendered":"

Zutaten<\/strong>
\n100 ml Gefl\u00fcgelbr\u00fche
\n2 EL Aceto Balsamico
\n2 EL Sojasauce
\nSalz
\n1 Spur Zucker
\nWei\u00dfer Pfeffer
\n3 EL Sesam\u00f6l
\n4 EL Keim\u00f6l
\n4 EL Sesamk\u00f6rner
\n1 EL Currypulver
\n300 g Sojabohnensprossen
\n1 kleine Endiviensalat
\n1\/2 l Gefl\u00fcgelbr\u00fche
\n1 Lorbeerblatt
\n1 Thymianzweig
\n1\/2 TL Wei\u00dfe Pfefferk\u00f6rner
\n2 Entenbr\u00fcste a 300g<\/p>\n

Zubereitung<\/strong>
\n1. Sesamsaat in einer Pfanne anr\u00f6sten. Currypulver zugeben. Von der Kochstelle nehmen und mit den restlichen Zutaten zu einer Vinaigrette verr\u00fchren.
\n2. Sprossen und einzelne Endiviensalatbl\u00e4tter waschen und gut abtropfen lassen. Salatbl\u00e4tter und Sprossen in eine Sch\u00fcssel geben, mit 3\/4 der Vinaigrette marinieren. Ziehen lassen, bis das Fleisch gegart ist.
\n3. Br\u00fche mit Gew\u00fcrzen im Wok zum Kochen bringen. Entenbr\u00fcste in einen Siebeinsatz legen. \u00dcber der Br\u00fche in etwa 15 bis 20 Minuten d\u00e4mpfen.
\n4. Entenbr\u00fcste herausnehmen, schr\u00e4g in Scheiben schneiden und mit den Salatbl\u00e4ttern und den Sprossen auf Tellern anrichten. Das Fleisch mit der restlichen Vinaigrette marinieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 Zubereitung 1. Sesamsaat in einer … <\/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":[480],"class_list":["post-3339","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-entenbrust","item-wrap"],"yoast_head":"\nEntenbrust 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