{"id":4686,"date":"2012-12-01T19:52:30","date_gmt":"2012-12-01T19:52:30","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4686"},"modified":"2012-12-01T19:52:30","modified_gmt":"2012-12-01T19:52:30","slug":"martinigans-mit-rotkraut-und-linsen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/01\/martinigans-mit-rotkraut-und-linsen\/","title":{"rendered":"Martinigans mit Rotkraut und Linsen"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Junggans (ca. 3 kg)
\n2 \u00c4pfel
\n2 Orangen
\nSalz
\nGerebelter Majoran
\n500 ml Gef\u00fcgelfond
\n100 ml Orangegensaft
\n80 ml Grand Marnier
\nLinsen<\/em>
\n160 Gramm Tellerlinsen (in Wasser eingeweicht)
\n2 Zwiebeln
\n100 Gramm Bauchspeck
\n125 ml Orangensaft
\n2 EL Balsamico-Essig
\nSalz, Pfeffer
\nButter
\n3 EL Glattes Mehl
\n4 EL Geschlagenes Obers
\nEtwas Suppenpulver
\nRotkraut<\/em>
\n1 Kopf Rotkraut
\n250 ml Orangensaft
\n4 EL Preiselbeeren
\n1 EL Zucker
\nSalz
\n1 Zimtstange
\n400 ml Gefl\u00fcgelfond<\/p>\n

Zubereitung<\/strong>
\nDie Gans sorgf\u00e4ltig auswaschen, die Fl\u00fcgel abtrennen und die Dr\u00fcsen vom „Bischof“ herausschneiden, Karkassen f\u00fcr sp\u00e4ter beiseite legen. Halbierte \u00c4pfel und Orangen mit Salz und Majoran w\u00fcrzen und in den Bauchraum f\u00fcllen. Gans auch au\u00dfen mit der Salz-Majoranmischung einreiben und w\u00fcrzen.
\nDie Fl\u00fcgel in die Bratpfanne geben, die Gans verkehrt, also mit der Brust nach unten mit etwas Wasser in die Pfanne legen. Im Rohr bei 200 \u00b0C etwa 1 Stunden braten. Danach umdrehen und regelm\u00e4\u00dfig mit
\nBratenfett \u00fcbergie\u00dfen (arrosieren). Regelm\u00e4\u00dfig mit Gefl\u00fcgelfond aufgie\u00dfen. Nochmals zumindest eine weitere Stunde braten.
\nDie eingeweichten Linsen in ungesalzenem Wasser ca. 10 Minuten kochen. Eine fein geschnittene Zwiebel und Speckw\u00fcrfel in Butter anr\u00f6sten mit Mehl stauben. Mit Orangensaft aufgie\u00dfen, Schlagobers und etwas Linsenkochfond beigeben, mit Suppenpulver und Balsamico-Essig abschmecken.
\nDas Rotkraut in feine Streifen schneiden. Verbliebene Zwiebel nudelig schneiden und in Butter mit Zucker anschwitzen. Rotkraut beigeben und mitr\u00f6sten, anschlie\u00dfend den Orangensaft mit den
\nPreiselbeeren mixen und aufgie\u00dfen. Gefl\u00fcgelfond und Zimtstange beigeben, Rotkraut ca. 20 Minuten garen.
\nNach 2 Stunden die Gans aus dem Rohr nehmen. Das Fett extra in ein Gef\u00e4\u00df geben, die Bratpfanne mit Grand Manier und Orangensaft abl\u00f6schen. Etwas Gefl\u00fcgelfond beigeben und die Pfanne mit dieser Fl\u00fcssigkeit auspinseln. Die Karkassen mit der Sauce noch kurz auskochen und gut durchpressen.
\nGans tranchieren, mit Saft, Rotkraut und Linsen auf Tellern anrichten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Junggans (ca. 3 kg) 2 \u00c4pfel 2 Orangen Salz Gerebelter Majoran 500 ml Gef\u00fcgelfond 100 ml Orangegensaft 80 ml Grand Marnier Linsen 160 Gramm Tellerlinsen (in Wasser eingeweicht) 2 Zwiebeln 100 Gramm Bauchspeck 125 ml Orangensaft 2 EL Balsamico-Essig Salz, Pfeffer Butter 3 EL Glattes Mehl 4 EL Geschlagenes Obers Etwas Suppenpulver Rotkraut … <\/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-4686","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-gans","item-wrap"],"yoast_head":"\nMartinigans 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Januar 2012","format":false,"excerpt":"Zutaten 100 g Schalotten 100 ml \u00d6l 125 g rote Linsen 200 ml Orangensaft 2 EL Himbeeressig Salz wei\u00dfer Pfeffer, nat\u00fcrlich frisch aus der M\u00fchle Zucker 30 g k\u00f6rniger Senf 1 Eigelb 2 EL Wei\u00dfweinessig 1 Bund Schnittlauch 300 g gep\u00f6kelte Kalbszunge (in d\u00fcnne Scheiben) etwas Brunnenkresse Zubereitung Schalotten pellen,\u2026","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4754,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/23\/orangen-mohren-mit-koriander\/","url_meta":{"origin":4686,"position":5},"title":"Orangen-M\u00f6hren mit Koriander","author":"Steffen","date":"23. Dezember 2012","format":false,"excerpt":"Zutaten 400 g M\u00f6hren 140 g Schalotten 1 gro\u00dfe Orange (unbehandelt) 1\/2 Vanilleschote 12 g Zucker Salz, Pfeffer 1\/2 Lorbeerblatt 1 rote Chilischoten 1 Stiel Majoran 1,2 EL Sherry-Essig 1\/2 TL Kreuzk\u00fcmmel (gemahlen) 30 ml \u00d6l 20 ml Oliven\u00f6l Zucker 1\/4 Bund Koriandergr\u00fcn Zubereitung 1. M\u00f6hren und Schalotten pellen. Orange\u2026","rel":"","context":"In "Beilagen"","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"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\/4686","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=4686"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4686\/revisions"}],"predecessor-version":[{"id":4687,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4686\/revisions\/4687"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}