{"id":3900,"date":"2012-02-13T04:53:13","date_gmt":"2012-02-13T04:53:13","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3900"},"modified":"2012-02-13T04:53:13","modified_gmt":"2012-02-13T04:53:13","slug":"ente-mit-orangen-canard-a-lorange","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/13\/ente-mit-orangen-canard-a-lorange\/","title":{"rendered":"Ente Mit Orangen – Canard a l’orange"},"content":{"rendered":"

Zutaten<\/strong>
\nF\u00fcllung<\/em>
\n6 \u00c4pfel, geviertelt
\n1 TL Butter
\n1 EL Orangenmarmelade
\n1 EL Grand Marnier
\nEnte<\/em>
\n1 Barbarie-Ente, 2,3 – 3kg
\nSalz, Pfeffer
\nSauce<\/em>
\n2 W\u00fcrfelzucker
\n5 Orangen
\n1 Zitrone, ausgepresst
\n2 TL Sherryessig
\nSalz, Pfeffer
\nGrand Marnier <\/p>\n

Zubereitung<\/strong>
\nF\u00fcllung:<\/em>
\nDie Apfelviertel in der Butter d\u00fcnsten, mit der Orangenmarmelade und dem Grand Marnier mischen.
\nEnte:<\/em>
\nDie Ente innen und aussen salzen und pfeffern, dann mit der F\u00fcllung f\u00fcllen. Mit der Brust nach unten in eine Bratreine geben, mit 1\/4l kochendem Wasser \u00fcbergiessen und in das 200\u00b0C heisse Rohr schieben. Die Ente unter dauerndem Begiessen 1 1\/2 bis 2 1\/2 Stunden knusprig braun braten, dabei nach 1\/2 Stunde wenden. Nach Bedarf noch etwas Wasser angiessen.
\nSauce:<\/em>
\nF\u00fcr die Sauce den W\u00fcrfelzucker an den Orangenschalen abreiben, karamellisieren lassen, mit dem Sherryessig abl\u00f6schen und mit dem Saft von 2 Orangen und Zitronensaft aufgiessen. Den Bratr\u00fcckstand der Ente mit etwas Wasser loskochen, entfetten und zu der Orangensauce geben. Mit Salz, Pfeffer und Grand Marnier abschmecken. Zwei Orangen gro\u00dfz\u00fcgig absch\u00e4len und Spalten mit einem Messer herausschneiden, in die fertige Sauce geben. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten F\u00fcllung 6 \u00c4pfel, geviertelt 1 TL Butter 1 EL Orangenmarmelade 1 EL Grand Marnier Ente 1 Barbarie-Ente, 2,3 – 3kg Salz, Pfeffer Sauce 2 W\u00fcrfelzucker 5 Orangen 1 Zitrone, ausgepresst 2 TL Sherryessig Salz, Pfeffer Grand Marnier Zubereitung F\u00fcllung: Die Apfelviertel in der Butter d\u00fcnsten, mit der Orangenmarmelade und dem Grand Marnier mischen. Ente: … <\/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":[44,177],"class_list":["post-3900","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-ente","tag-orange","item-wrap"],"yoast_head":"\nEnte Mit Orangen - 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