{"id":4666,"date":"2012-11-25T20:32:43","date_gmt":"2012-11-25T20:32:43","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4666"},"modified":"2012-11-25T20:32:43","modified_gmt":"2012-11-25T20:32:43","slug":"gans-mit-feigen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/25\/gans-mit-feigen\/","title":{"rendered":"Gans mit Feigen"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Gans mit Leber
\n80 g Toastbrot
\n1 Sellerieknolle
\n1 Kopfsalatblatt
\n12 frische Feigen
\n100 g magerer Speck
\n1 Eigelb
\n10 cl Milch
\n1 Bund Petersilie
\n2 Knoblauchzehen
\n1 Essl\u00f6ffel \u00d6l
\n1 Zitrone
\nSalz
\nPfeffer<\/p>\n

Zubereitung<\/strong>
\nDas Toastbrot in Milch einweichen. Mit den H\u00e4nden ausdr\u00fccken, beiseite stellen. Die Leber kurz in einer leicht ge\u00f6lten Pfanne anbraten. Speck in kleine W\u00fcrfel schneiden. Petersilie waschen, Stiele entfernen. Knoblauch sch\u00e4len. Leber und Speck hacken, Toastbrot und Eigelb zuf\u00fcgen, mischen, beiseite stellen. Sellerie sch\u00e4len, in 3 cm lange St\u00fccke schneiden, mit Zitrone betr\u00e4ufeln. 10 Minuten in kochendem Wasser blanchieren. In ein Sieb geben.
\nDie Feigen waschen und 2 Minuten in kochendem gesalzenem Wasser pochieren. Auf K\u00fcchenkrepp abtropfen. Ofen auf 180 Grad (Gas Stufe 6) vorheizen. Feigen halbieren, ein paar Kerne entfernen und mit der F\u00fcllung garnieren. Beiseite stellen. Die Gans mit den Selleriew\u00fcrfeln f\u00fcllen, Lorbeerblatt zuf\u00fcgen. Salzen, pfeffern. Das Gefl\u00fcgel mit dem \u00d6l bepinseln. 30 Minuten pro Pfund im Ofen braten. Zweimal wenden, ab und zu begie\u00dfen und notfalls Hitze senken, die Haut muss sch\u00f6n knusprig werden. 10 Minuten vor dem Servieren die Feigen um die Gans drapieren.
\nEtwas Bratensaft auf die Feigen geben. Den G\u00e4nsebraten im Ganzen pr\u00e4sentieren, erst am Tisch aufschneiden.
\nWenn Sie keine frischen Feigen bekommen, verwenden Sie getrocknete. In diesem Fall 15 Minuten anstatt 2 Minuten pochieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Gans mit Leber 80 g Toastbrot 1 Sellerieknolle 1 Kopfsalatblatt 12 frische Feigen 100 g magerer Speck 1 Eigelb 10 cl Milch 1 Bund Petersilie 2 Knoblauchzehen 1 Essl\u00f6ffel \u00d6l 1 Zitrone Salz Pfeffer Zubereitung Das Toastbrot in Milch einweichen. Mit den H\u00e4nden ausdr\u00fccken, beiseite stellen. Die Leber kurz in einer leicht ge\u00f6lten … <\/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":[207],"class_list":["post-4666","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-gans","item-wrap"],"yoast_head":"\nGans mit Feigen<\/title>\n<meta name=\"description\" content=\"- Gans mit Feigen\" \/>\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\/2012\/11\/25\/gans-mit-feigen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gans mit Feigen\" \/>\n<meta property=\"og:description\" content=\"- Gans mit Feigen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/25\/gans-mit-feigen\/\" \/>\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=\"2012-11-25T20:32:43+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\\\/2012\\\/11\\\/25\\\/gans-mit-feigen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/25\\\/gans-mit-feigen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gans mit Feigen\",\"datePublished\":\"2012-11-25T20:32:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/25\\\/gans-mit-feigen\\\/\"},\"wordCount\":220,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Gans\"],\"articleSection\":[\"Gefl\u00fcgel\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/25\\\/gans-mit-feigen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/25\\\/gans-mit-feigen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/25\\\/gans-mit-feigen\\\/\",\"name\":\"Gans mit Feigen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-11-25T20:32:43+00:00\",\"description\":\"- Gans mit Feigen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/25\\\/gans-mit-feigen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/25\\\/gans-mit-feigen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/25\\\/gans-mit-feigen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gans mit Feigen\"}]},{\"@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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