{"id":5020,"date":"2013-02-03T22:53:02","date_gmt":"2013-02-03T22:53:02","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5020"},"modified":"2013-02-03T22:53:02","modified_gmt":"2013-02-03T22:53:02","slug":"lauwarmer-salat-von-der-ente","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/03\/lauwarmer-salat-von-der-ente\/","title":{"rendered":"Lauwarmer Salat von der Ente"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Entenkeulen
\n120 g Entenleber
\n2 Entenherzen
\n2 Entenm\u00e4gen
\n50 g Meersalz, grob
\n1000 ml Schweine- oder Entenschmalz
\n1 Rote-Bete-Knolle
\n100 g Kohlrabi
\n100 g Knollensellerie
\n100 ml Entenfond
\nweisse Vinaigrette (60 g Mayonnaise vermischt mit 1\/2 Tasse Gem\u00fcsebr\u00fche)
\n50 g Butter
\n4 Portionen gemischter Blattsalat
\n100 ml Salatsauce (z. B. aus Essig, \u00d6l, Pfeffer, Salz)<\/p>\n

Zubereitung<\/strong>
\nDie Keulen und M\u00e4gen gut salzen und in einer Sch\u00fcssel 24 Stunden kalt stellen. Danach abwaschen, trocken tupfen und im Schmalz knapp drei Stunden bei 90 Grad garen. (Diese Methode nennt man konfieren.) Nun aus dem Fett nehmen und abk\u00fchlen lassen.
\nDie Haut von den Keulen streifen, in etwa briefmarkengrosse St\u00fccke schneiden und in etwas Schmalz kurz kross braten. Auf K\u00fcchenkrepp abtropfen lassen. Toastbrot in W\u00fcrfel schneiden und ebenfalls goldgelb r\u00f6sten. Das Keulenfleisch von den Knochen streifen und nicht zu klein zerpfl\u00fccken.
\nDie Entenm\u00e4gen in Scheiben schneiden. Das Gem\u00fcse sch\u00e4len und in etwa 1 mm dicke Scheiben schneiden.
\nIn einer Pfanne die Enteninnereien in Butter anbraten und nach drei Minuten den Keulenfleisch hinzu geben. Alles kross r\u00f6sten.
\nGleichzeitig in einer zweiten Pfanne das Gem\u00fcse mit Butter anbraten und mit der H\u00e4lfte des Entenfonds abl\u00f6schen. Das Gem\u00fcse nur so lange garen, dass es noch knackig ist, also bissfest. Jetzt das Fleisch samt Innereien zum Gem\u00fcse geben. Alles mit dem restlichen Entenfond abl\u00f6schen. Mit Salz und Pfeffer w\u00fcrzen. Ganz kurz und kr\u00e4ftig aufkochen, dann den Obstessig und die weisse Vinaigrette untermischen. Nur noch warm halten, nicht mehr kochen.
\nDen Blattsalat mit der Salatsauce vermischen.
\nAnrichten:<\/em>
\nAuf die Mitte jedes Tellers setzen Sie ein Salatbouquet, darum herum verteilen Sie das Enten-Gemuese-Ragout. Auf den Salat die ger\u00f6steten Brotw\u00fcrfel und die Entenhaut streuen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Entenkeulen 120 g Entenleber 2 Entenherzen 2 Entenm\u00e4gen 50 g Meersalz, grob 1000 ml Schweine- oder Entenschmalz 1 Rote-Bete-Knolle 100 g Kohlrabi 100 g Knollensellerie 100 ml Entenfond weisse Vinaigrette (60 g Mayonnaise vermischt mit 1\/2 Tasse Gem\u00fcsebr\u00fche) 50 g Butter 4 Portionen gemischter Blattsalat 100 ml Salatsauce (z. B. aus Essig, \u00d6l, … <\/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":[44],"class_list":["post-5020","post","type-post","status-publish","format-standard","hentry","category-salat","tag-ente","item-wrap"],"yoast_head":"\nLauwarmer Salat von der 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mit Trockenfr\u00fcchten","author":"Steffen","date":"6. 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Dezember 2011","format":false,"excerpt":"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\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":3319,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/gefullte-ente-mit-rosmarin-kartoffeln\/","url_meta":{"origin":5020,"position":2},"title":"Gef\u00fcllte Ente mit Rosmarin-Kartoffeln","author":"Steffen","date":"27. Dezember 2011","format":false,"excerpt":"Zutaten 500 g Blattspinat 2 EL Rosinen 1 Ente (k\u00fcchenfertig, ca. 1,7 kg) Salz Pfeffer 150 g Schafsk\u00e4se (Feta) 2 Knoblauchzehen, gehackt 1\/2 TL Kardamon 1\/2 TL Zimt 125 ml Wei\u00dfwein 1 TL Butterschmalz Zubereitung Spinat verlesen, waschen, nass in einem Topf zusammenfallen lassen. In einem Sieb kalt abschrecken, abtropfen\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":3307,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/vierlander-ente-mit-pfeffersauce-und-mirabellenknodeln\/","url_meta":{"origin":5020,"position":3},"title":"Vierl\u00e4nder Ente mit Pfeffersauce und Mirabellenkn\u00f6deln","author":"Steffen","date":"27. Dezember 2011","format":false,"excerpt":"Zutaten 8 kleine Bundm\u00f6hren (\u00e0 25 g) 300 g Romanesco 60 g Butter Salz 350 g Wirsing 50 g Schalotten 50 g durchwachsener Speck (in Scheiben) 100 g Cr\u00e8me double wei\u00dfer Pfeffer 1 (Vierl\u00e4nder) Ente 2,5 kg (k\u00fcchenfertig) 500 ml dunkler Gem\u00fcsefond 100 ml Schlagsahne 1 TL gr\u00fcne Pfefferk\u00f6rner 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":4689,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/kaninchen-in-pflaumenwein\/","url_meta":{"origin":5020,"position":4},"title":"Kaninchen in Pflaumenwein","author":"Steffen","date":"5. Dezember 2012","format":false,"excerpt":"Zutaten 4 Kaninchenkeulen a 200 g Salz Pfeffer 400 g Pflaumen 30 g Ingwer, frisch 1\/2 Knolle Knoblauch, jung 4 mittlere rote Chilischoten 4 EL \u00d6l 2 EL Zucker 150 ml Pflaumenwein 50 g Pinienkerne 300 ml Gefl\u00fcgelfond 100 ml Holunderbeersaft 1 TL Speisest\u00e4rke 1 Bund Koriandergr\u00fcn Zubereitung Die Kaninchenkeulen\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":747,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/entenbrust-mit-sus-saurer-kruste-an-portweinsauce\/","url_meta":{"origin":5020,"position":5},"title":"Entenbrust mit s\u00fc\u00df-saurer Kruste an Portweinsauce","author":"Steffen","date":"19. April 2011","format":false,"excerpt":"Zutaten: 70 g Pinienkerne 125 g Rosinen 1\/2 Bund Petersilie 2 Zitronen; abgeriebene Schale 250 ml roter Portwein 1 Schalotte 2 Entenbr\u00fcstchen; evtl. mehr (je nach Gr\u00f6\u00dfe) Salz, Pfeffer 50 g Bratbutter 100 ml kr\u00e4ftiger Rotwein 80 g Butter Zubereitung: Die Pinienkerne in einer trockenen Pfanne ohne Fettzugabe leicht r\u00f6sten\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\/5020","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=5020"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5020\/revisions"}],"predecessor-version":[{"id":5021,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5020\/revisions\/5021"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}