{"id":4107,"date":"2019-04-02T10:22:38","date_gmt":"2019-04-02T08:22:38","guid":{"rendered":"https:\/\/www.gout.ch\/?p=4107"},"modified":"2019-04-10T11:13:46","modified_gmt":"2019-04-10T09:13:46","slug":"magret-de-canard-in-sel-des-alpes-kruste-sauce-celeste","status":"publish","type":"post","link":"https:\/\/www.gout.ch\/de\/magret-de-canard-in-sel-des-alpes-kruste-sauce-celeste\/","title":{"rendered":"Magret de Canard in Sel des Alpes &#8211; Kruste, Sauce c\u00e9leste"},"content":{"rendered":"<ul>\n<li>Den Rotwein auf zwei Drittel reduzieren, beiseite stellen.<\/li>\n<li>Die Entenbr\u00fcste parieren (Blut, Nerven und \u00fcbersch\u00fcssiges Fett entfernen), beiseite stellen.<\/li>\n<li>In einer Terrine die beiden Bio-Kr\u00e4uter-salze mit den Provence-Kr\u00e4utern, dem Oliven\u00f6l und ein wenig weissem Pfeffer aus der M\u00fchle vermischen. Die Entenbr\u00fcste damit bestreichen und ein paar Stunden k\u00fchlstellen.<\/li>\n<li>Die Entenbr\u00fcste auf der Hautseite einschneiden, damit die Hitze und die Gew\u00fcrze besser eindringen k\u00f6nnen. Die Entenbr\u00fcste in einer Bratpfanne auf beiden Seiten ungesalzen aber gepfeffert anbraten und Farbe annehmen lassen. Danach im K\u00fchlschrank abk\u00fchlen lassen.<\/li>\n<li>Das Sel \u00e0 l&#8217;Ancienne in eine Terrine geben und das Mehl, die Rotweinsauce, den Pfeffer, die getrockneten Kr\u00e4uter und das Eiweiss hinzuf\u00fcgen.<\/li>\n<li>Ein Backtrennpapier auf eine Kochplatte oder ein Kochfeld legen und mit Salzteig bedecken.<\/li>\n<li>Die Entenbr\u00fcste aufeinander legen, Fleischseite an Fleischseite, um das Fleisch zu sch\u00fctzen. Falls eine einzelne Brust \u00fcbrigbleibt, diese auf der freiliegenden Fleischseite mit einem Backtrennpapier bedecken.<\/li>\n<li>Die Entenbr\u00fcste mit der Sel \u00e0 l&#8217;Ancienne-Paste vollst\u00e4ndig zudecken.<\/li>\n<li>Im auf 200\u00b0C vorgeheizten Ofen 20 Minuten lang garen und vor dem Servieren 10 Minuten lang ruhen lassen.<\/li>\n<li>W\u00e4hrend das Fleisch im Ofen ist, wird die Sauce c\u00e9leste zubereitet. Die Schalotten in der Butter anschwitzen. Mit dem Verjus abl\u00f6schen und die Brombeeren dazugeben. Bei grosser Hitze aufwallen lassen. Zusammen mit dem Bratsaft der Entenbr\u00fcste im Mixer p\u00fcrieren. Abschmecken.<\/li>\n<li>Anrichten. Die Entenbr\u00fcste gr\u00fcndlich abwischen, da der Salzgeschmack sonst zu stark w\u00e4re, und sie anschliessend tranchieren. Mit der Sauce c\u00e9leste anrichten und nach Belieben Auberginenp\u00fcree oder eine Gem\u00fcsemischung und Chips aus Venere-Reis dazu reichen.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>Anmerkungen des Verfassers: Die Kruste aus Sel \u00e0 l&#8217;Ancienne sch\u00fctzt die Entenbr\u00fcste. Das Rezept f\u00fcr die Sauce c\u00e9leste geht auf das sp\u00e4te Mittelalter zur\u00fcck (14. Jh.). Dies beweist einmal mehr, dass man ein schmackhaftes St\u00fcck Fleisch schon damals gern mit einer s\u00e4uerlichen Sauce servierte. Diese Sauce c\u00e9leste illustriert auch, dass die Farben der Gerichte in jener Zeit nicht unwichtig waren.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Den Rotwein auf zwei Drittel reduzieren, beiseite stellen. Die Entenbr\u00fcste parieren (Blut, Nerven und \u00fcbersch\u00fcssiges Fett entfernen), [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":4494,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-single-recettes.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-4107","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Magret de Canard in Sel des Alpes - Kruste, Sauce c\u00e9leste - Die Genusswoche<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gout.ch\/de\/magret-de-canard-in-sel-des-alpes-kruste-sauce-celeste\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Magret de Canard in Sel des Alpes - Kruste, Sauce c\u00e9leste - Die Genusswoche\" \/>\n<meta property=\"og:description\" content=\"Den Rotwein auf zwei Drittel reduzieren, beiseite stellen. 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