{"id":14256,"date":"2019-02-16T05:42:51","date_gmt":"2019-02-16T05:42:51","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/02\/16\/zarte-entenbruestchen-tender-duck-breasts\/"},"modified":"2024-10-23T16:04:03","modified_gmt":"2024-10-23T08:04:03","slug":"zarte-entenbruestchen-tender-duck-breasts","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/02\/16\/zarte-entenbruestchen-tender-duck-breasts\/","title":{"rendered":"Zarte Entenbruestchen &#8211; Tender Duck Breasts"},"content":{"rendered":"\n<p class=\"has-text-align-center\">Ich muss zugeben, ich bin kein grosser Fan von Entenfleisch, aber hin und wieder darf&#8217;s schon sein.<br>Ich habe 2 sch\u00f6ne Entenbruestchen gefunden und diese langsam gegart, es wurden Zarte Entenbruestchen. Es gab gar nicht viel zu tun! Heraus kam ein wunderbar zartes Fleisch mit feiner Kruste. Dazu habe ich Rosewein reduziert und mit Sahne und vielen Kraeutern abgeschmeckt, ein Gedicht!<\/p>\n\n\n\n<p class=\"has-text-align-center\">************<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>I must admit, I&#8217;m not a big fan of duck meat, but once in a while it&#8217;s OK.<\/em><br><em>I found &#8211; oh wonder &#8211; 2 nice duck breasts and I cooked them slowly. No need to do much, so enjoy.<\/em><br><em>The duck breasts turned out beautifully tender with a nice crisp skin. I served them with a rose wine reduction with some whipping cream and herbs, a delicious dish!<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/02\/ente11-1024x742.jpg\" alt=\"Zarte Entenbruestchen\" class=\"wp-image-1767\"\/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><\/p>\n\n\n\n<p class=\"has-text-align-center\">Fuer 2 Personen:<br>2 Entenbruestchen<br>Salz und Pfeffer<\/p>\n\n\n\n<p class=\"has-text-align-center\">Die Haut der Entenbruestchen schraeg einschneiden, so dass Romben entstehen. Dabei bitte darauf achten, dass man nicht zu weit rein schneidet. Dies kann man ruhig schon etwas frueher als zur Kochzeit machen.<br>Das Fleisch mit Salz und Pfeffer wuerzen.<br>Eine flache Pfanne kalt auf den Herd stellen, die Bruestchen mit der Haut nach unten rein geben und dann die Herdplatte erst anstellen. Bitte nicht einfetten!<br>Die Bruestchen so ca 5 Minuten lang gut braten, es tritt dabei viel Fett aus. Wenn die Hautseite schoen braun und knusprig ist, die Bruestchen wenden und auf der Unterseite kurz scharf anbraten.<br>Den Ofen auf 100 C Grad aufheitzen.<br>Dann die Bruestchen auf ein Gitter in oder ueber einem Backblech legen und im Ofen ca 40-45 Minuten garen lassen.<\/p>\n\n\n\n<p class=\"has-text-align-center\">Fuer die Sauce:<br>1 Zwiebel, fein gehackt<br>1 EL des ausgetretenen Entenfetts<\/p>\n\n\n\n<p class=\"has-text-align-center\">3 Lorbeerblaetter<br>1 Bund Petersilie<br>200 ml Rosewein<br><a href=\"https:\/\/pane-bistecca.com\/2018\/09\/25\/selbstgemachtes-steinpilz-bratensaucepulver-homemade-gravy-powder\/\">2 EL Braten Saucen Pulver&nbsp;<\/a><br>100 ml Sahne<br>Salz und Pfeffer<br>Rosmarin<br>1 Spritzer Balsamico<\/p>\n\n\n\n<p class=\"has-text-align-center\">Die Zwiebel mit dem Entenfett in einem Topf glasig braten. Dann mit dem Rosewein abloeschen. Die Lorbeerblaetter zugeben und die Rosmarinnadeln. Alles ca 30-40 Minuten reduzieren lassen.<br>Gut wuerzen, die Sahne und die gehackte Petersilie zugeben<br>Die gegarten Bruestchen in Alufolie wickeln und ca 8-10 Minuten ruhen lassen, dann aufschneiden und mit der Sauce servieren.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>************<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>For 2 Persons:<\/em><br><em>2 Duck Breasts<\/em><br><em>Salt and Pepper<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Cut the skin of the duck breasts into a criss-cross pattern, but don&#8217;t cut too deep.<\/em><br><em>You can do this step already well ahead.<\/em><br><em>Season the duck breasts with salt and pepper.<\/em><br><em>Put a wide pan onto the cooker, but don&#8217;t add any fat. Put the duck breasts with the skin down into the cold pan, then heat up. A lot of fat will come out of the crust.<\/em><br><em>Fry the breasts for approx 5 minutes, until nicely browned and cross. Turn them over and fry for just a few minutes.<\/em><br><em>Preheat the oven to 100 C.<\/em><br><em>Now put the breasts onto a rack over an oven-proof dish and slowly cook them in the oven at 100 C for 40-45 minutes.<\/em><br><em>Then wrap them into aluminium foil and let them rest for 8-10 minutes.<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>For the Sauce:<\/em><br><em>1 Onion, finely chopped<\/em><br><em>1 tbsp of the fat from frying<\/em><br><em>3 Bay leaves<\/em><br><em>1 Bunch Parsley<\/em><br><em>200 ml Rose wine<\/em><br><em><a href=\"https:\/\/pane-bistecca.com\/2018\/09\/25\/selbstgemachtes-steinpilz-bratensaucepulver-homemade-gravy-powder\/\">2 tbsp Gravy Powder&nbsp;<\/a><\/em><br><em>100 ml Whipping Cream<\/em><br><em>Salt and Pepper<\/em><br><em>Rosemary<\/em><br><em>1 Spritzer Balsamic Vinegar<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Fry the onion in the duck fat until soft. Then add the rose wine, rosemary and the bay leaves. Let reduce for approx 30-40 minutes.<\/em><br><em>Season well, add the whipping cream and the chopped parsley and serve with the meat.<\/em><br><em>Then cut the meat into slices and serve with the sauce.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/02\/ente1-1024x683.jpg\" alt=\"\" class=\"wp-image-1757\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/02\/ente3-1024x683.jpg\" alt=\"\" class=\"wp-image-1759\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/02\/ente5-1024x592.jpg\" alt=\"\" class=\"wp-image-1761\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/02\/ente2-1024x683.jpg\" alt=\"\" class=\"wp-image-1758\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/02\/ente7-1024x683.jpg\" alt=\"\" class=\"wp-image-1763\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/02\/ente8-1024x539.jpg\" alt=\"Zarte Entenbruestchen\" class=\"wp-image-1764\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/02\/ente10-683x1024.jpg\" alt=\"Zarte Entenbruestchen\" class=\"wp-image-1766\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/02\/ente13-1024x683.jpg\" alt=\"Zarte Entenbruestchen\" class=\"wp-image-1769\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/02\/ente12-1024x735.jpg\" alt=\"Zarte Entenbruestchen\" class=\"wp-image-1768\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"signature\" class=\"wp-image-72\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Ich muss zugeben, ich bin kein grosser Fan von Entenfleisch, aber hin und wieder darf&#8217;s schon sein.Ich habe 2 sch\u00f6ne Entenbruestchen gefunden&#8230;<\/p>\n","protected":false},"author":5,"featured_media":161620,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[97,324,124,44,62,100],"tags":[102,325,127,50,68,105],"class_list":{"0":"post-14256","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-alcohol","8":"category-duck","9":"category-meat","10":"category-main-dishes","11":"category-sauce","12":"category-onion","13":"tag-alkohol","14":"tag-ente","15":"tag-meat","16":"tag-main-dish","17":"tag-sauce","18":"tag-zwiebel","19":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - 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