{"id":5298,"date":"2013-03-06T20:36:03","date_gmt":"2013-03-06T20:36:03","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5298"},"modified":"2013-03-06T20:36:03","modified_gmt":"2013-03-06T20:36:03","slug":"entenpilaw-mit-trockenfruchten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/06\/entenpilaw-mit-trockenfruchten\/","title":{"rendered":"Entenpilaw mit Trockenfr\u00fcchten"},"content":{"rendered":"

Zutaten<\/strong>
\n200 g Kleine Schalotten
\n100 g Getrocknete Aprikosen
\n100 g Getrocknete Pflaumen (ohne Stein)
\n2 Rote Pfefferschoten
\n50 g Mandelkerne (geh\u00e4utet)
\n1 EL Butter
\n2 EL \u00d6l
\n300 g Langkornreis (z. B. Parboiled)
\n100 ml Aprikosensaft
\n600 ml Entenfond (ersatzweise Gefl\u00fcgelfond)
\nPfeffer & Salz
\n1 gestricher TL Kardamom
\n1\/2 TL Fein abgeriebene Zitronenschale (unbehandelt )
\n1 EL Zitronensaft
\n2 Entenbrustfilets (\u00e0 300 g)<\/p>\n

Zubereitung<\/strong>
\n1. Schalotten pellen und halbieren. Aprikosen und Pflaumen halbieren. Pfefferschoten l\u00e4ngs halbieren, entkernen und fein w\u00fcrfeln. Mandeln ohne Fett in einer Pfanne goldbraun r\u00f6sten.
\n2. Butter und 1 EL \u00d6l in einem Topf erhitzen. Schalotten darin glasig d\u00fcnsten. Reis zugeben und kurz mitd\u00fcnsten. Aprikosen und Pflaumen zugeben und mit Aprikosensaft und Entenfond aufgie\u00dfen. Einmal aufkochen lassen, bei milder bis mittlerer Hitze 20-25 Minuten quellen lassen. Mandeln unterheben. Herzhaft mit Salz, Pfeffer, Kardamom, Zitronenschale und -saft w\u00fcrzen.
\n3. Inzwischen die Haut der Entenbr\u00fcste im Abstand von 1 cm leicht einschneiden. Von beiden Seiten mit Salz und Pfeffer w\u00fcrzen.
\n4. Restliches \u00d6l in einer Pfanne erhitzen. Die Entenbr\u00fcste zuerst auf der Hautseite bei starker Hitze 3-4 Minuten anbraten, dann wenden und weitere 3-4 Minuten braten. Die Entenbr\u00fcste in der Pfanne (mit
\nofenfestem Griff) mit der Hautseite nach oben im vorgeheizten Backofen bei 180\u00b0C (Gas 2-3, Umluft 160 Grad) auf der 2. Schiene von unten 8-10 Minuten garen. Das Fleisch in Alufolie wickeln und 5-7 Minuten ruhen lassen.
\n5. Den ausgetretenen Fleischsaft unter den Reis heben. Das Fleisch in d\u00fcnne Scheiben schneiden und mit dem Reis servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 TL Fein abgeriebene Zitronenschale (unbehandelt … <\/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],"class_list":["post-5298","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-ente","item-wrap"],"yoast_head":"\nEntenpilaw 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M\u00e4rz 2013","format":false,"excerpt":"Zutaten 50 g Zwiebeln 2 Knoblauchzehen 2 Rote Pfefferschoten (20 g) 50 g Schwarze Oliven (mit Stein) 1 Dose Gesch\u00e4lte Tomaten (400 g EW) 200 g Kirschtomaten 70 g Rauke 2 EL Butter 1 EL \u00d6l 300 g Risottoreis (z. B. Arborio) 250 ml Wei\u00dfwein 750 ml Gem\u00fcsefond Pfeffer &\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":[]},{"id":3307,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/vierlander-ente-mit-pfeffersauce-und-mirabellenknodeln\/","url_meta":{"origin":5298,"position":5},"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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5298","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=5298"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5298\/revisions"}],"predecessor-version":[{"id":5299,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5298\/revisions\/5299"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}