{"id":3494,"date":"2012-01-08T19:04:18","date_gmt":"2012-01-08T19:04:18","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3494"},"modified":"2012-01-08T19:04:18","modified_gmt":"2012-01-08T19:04:18","slug":"lauwarmer-linsensalat-mit-entenbrust","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/08\/lauwarmer-linsensalat-mit-entenbrust\/","title":{"rendered":"Lauwarmer Linsensalat mit Entenbrust"},"content":{"rendered":"

Zutaten<\/strong>
\n1 ausgel\u00f6ste Entenbrust (350 g)
\nSalz
\nPfeffer f.a.d.M.
\n2 Schalotten
\n2 EL \u00d6l
\n200 g rote Linsen
\n1 l Gem\u00fcsebr\u00fche (Instant)
\n2 Lorbeerbl\u00e4tter
\n1 Messerspitze Nelkenpulver
\n4-5 Salbeibl\u00e4tter
\n250 g Spinat
\nMuskat
\nZitronensaft
\n1 EL Butter
\n1 EL Zucker
\nSaft einer Orange
\n1-2 EL Wei\u00dfweinessig
\n2 cl Orangenlik\u00f6r <\/p>\n

Zubereitung<\/strong>
\nEntenbrust kalt abbrausen, trocken tupfen. Rundum salzen und pfeffern. Schalotten abziehen, fein hacken, im \u00d6l anschwitzen. Linsen kurz and\u00fcnsten. Br\u00fche angie\u00dfen, mit Lorbeer und Nelkenpulver w\u00fcrzen. Alles bei milder Hitze etwa 10 Minuten k\u00f6cheln lassen, so da\u00df die Linsen noch Bi\u00df haben. Abgie\u00dfen und in eine kalt ausgesp\u00fclte Sch\u00fcssel geben.
\nDen Ofen auf 225\u00b0 C vorheizen.
\nEntenbrust auf der Hautseite in einem Br\u00e4ter ohne Fett anbraten, bis die Haut leicht knusprig ist. Wenden und die andere Seite mit den Salbeibl\u00e4ttern im ausgetretenen Fett kurz braten. Dann im Ofen 15 – 20 Minuten braten.
\nIn der Zwischenzeit die Spinatbl\u00e4tter verlesen, waschen. Kurz in hei\u00dfes Wasser tauchen, kalt abschrecken, abtropfen lassen. Mit Pfeffer, Muskat und Zitronensaft w\u00fcrzen, einen E\u00dfl\u00f6ffel geschmolzene Butter dar\u00fcbergeben.
\nFleisch in Folie wickeln und kurz ruhen lassen. Zucker im Bratensatz schmelzen. Mit Orangensaft und etwas Linsenkochsud abl\u00f6schen. Aufkochen, durch ein Sieb geben. Mit Essig, Salz, Pfeffer und Lik\u00f6r abschmecken.
\nLorbeer aus den Linsen entfernen. Linsen mit der Sauce verr\u00fchren, den Spinat locker unterheben. Entenbrust schr\u00e4g in d\u00fcnne Scheiben schneiden. Mit Linsensalat auf Tellern anrichten. Den ausgetretenen Fleischsaft aus der Folie gie\u00dfen. Eventuell mit Salbeibl\u00e4ttern garnieren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 ausgel\u00f6ste Entenbrust (350 g) Salz Pfeffer f.a.d.M. 2 Schalotten 2 EL \u00d6l 200 g rote Linsen 1 l Gem\u00fcsebr\u00fche (Instant) 2 Lorbeerbl\u00e4tter 1 Messerspitze Nelkenpulver 4-5 Salbeibl\u00e4tter 250 g Spinat Muskat Zitronensaft 1 EL Butter 1 EL Zucker Saft einer Orange 1-2 EL Wei\u00dfweinessig 2 cl Orangenlik\u00f6r Zubereitung Entenbrust kalt abbrausen, trocken tupfen. … <\/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":[3],"tags":[501,498],"class_list":["post-3494","post","type-post","status-publish","format-standard","hentry","category-salat","tag-entenburst","tag-rote-linsen","item-wrap"],"yoast_head":"\nLauwarmer 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Oktober 2013","format":false,"excerpt":"Zutaten Rotkohl-Fr\u00fcchte-Salat 250 g Rotkohl 1 Zwiebel, ca. 30 g Salz Pfeffer, weiss 1 Orange, 250 g 1 Apfel, 125 g 1 Banane, 180 g 1 Zitrone, Saft 1 Orange, Saft 50 g Sultaninen 70 g rosa Baby-Ingwer (Asia-Laden) 1 EL Honig, ca. 20 g 4 EL \u00d6l, ca. 40\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":[]},{"id":4321,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/14\/gegrillte-entenbrust\/","url_meta":{"origin":3494,"position":1},"title":"Gegrillte Entenbrust","author":"Steffen","date":"14. September 2012","format":false,"excerpt":"Zutaten 200 g Entenbrust 2 Orangen (\u00e0 125 g) 1 EL Honig (20 g) Pfeffer, Salz 1 kleiner Wirsingkohl (500 g) 1 Zwiebel (60 g) 1 TL Butter (4 g) 125 ml Gem\u00fcsebr\u00fche Muskat 1 EL gehackte Petersilie 500 g Salzkartoffeln 300 g Weintrauben Zubereitung 1. Die Entenbrust absp\u00fclen und\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":[]},{"id":5298,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/06\/entenpilaw-mit-trockenfruchten\/","url_meta":{"origin":3494,"position":2},"title":"Entenpilaw mit Trockenfr\u00fcchten","author":"Steffen","date":"6. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 200 g Kleine Schalotten 100 g Getrocknete Aprikosen 100 g Getrocknete Pflaumen (ohne Stein) 2 Rote Pfefferschoten 50 g Mandelkerne (geh\u00e4utet) 1 EL Butter 2 EL \u00d6l 300 g Langkornreis (z. B. Parboiled) 100 ml Aprikosensaft 600 ml Entenfond (ersatzweise Gefl\u00fcgelfond) Pfeffer & Salz 1 gestricher TL Kardamom 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":[]},{"id":880,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/entenbrust-mit-glaciertem-kurbis\/","url_meta":{"origin":3494,"position":3},"title":"Entenbrust mit glaciertem K\u00fcrbis","author":"Steffen","date":"22. 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April 2011","format":false,"excerpt":"Ente mit Rotkohl, P\u00fcree und Kastanien <em>Rotkohl:<\/em>1 Zwiebel40 g G\u00e4nse- oder Entenfett200 g Rotkohl1 Apfel1 El. Balsamicoessig1\/4 l Rotwein3 Nelken1 El. ZuckerSalz und weisser Pfeffer20 Maronen aus dem Glas oder vakuumverpackt<em>Entenbr\u00fcste:<\/em>4 Entenbr\u00fcste100 g Butter (eiskalt)30 g Schalotten20 ml Armagnac1\/4 l Rotwein<em>P\u00fcree:<\/em>700 g gro\u00dfe Kartoffeln (mehlig kochend)200 g Salz125 g Butter2\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":[]},{"id":4288,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/08\/gebratene-entenbrust-in-salatblattern\/","url_meta":{"origin":3494,"position":5},"title":"Gebratene Entenbrust in Salatbl\u00e4ttern","author":"Steffen","date":"8. September 2012","format":false,"excerpt":"Zutaten 2 Entenbr\u00fcste ohne Knochen Salz Zucker 3 El Sojasauce 3 El Sherry 1 El Sesam\u00f6l 1 Tl Speisest\u00e4rke 2 El neutrales \u00d6l 50 g gesch\u00e4lte Mandeln 1 Tl feingehackter Ingwer 1 Tl feingehackter Knoblauch 4 Fr\u00fchlingszwiebeln in Ringe geschnitten 1 El Austernsauce Salatbl\u00e4tter 4 El Apfelessig 2 El Wasser\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\/3494","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=3494"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3494\/revisions"}],"predecessor-version":[{"id":3495,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3494\/revisions\/3495"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}