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{"id":46,"date":"2015-02-14T01:08:00","date_gmt":"2015-02-14T01:08:00","guid":{"rendered":"http:\/\/magublacook.tk\/2015\/02\/ente-auf-eierschwammerl-duck-with-chanterellesauce\/"},"modified":"2015-02-14T01:08:00","modified_gmt":"2015-02-14T01:08:00","slug":"ente-auf-eierschwammerl-duck-with-chanterellesauce","status":"publish","type":"post","link":"https:\/\/en.magublacook.eu\/index.php\/2015\/02\/14\/ente-auf-eierschwammerl-duck-with-chanterellesauce\/","title":{"rendered":"Ente auf Eierschwammerl | Duck with Chanterellesauce"},"content":{"rendered":"<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/2.bp.blogspot.com\/-NmwLhfLxmq8\/VNx2RB2KWcI\/AAAAAAAADpc\/VqgL6IInsTY\/s1600\/OrangenEnteWeb.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-NmwLhfLxmq8\/VNx2RB2KWcI\/AAAAAAAADpc\/VqgL6IInsTY\/s1600\/OrangenEnteWeb.jpg\" height=\"265\" width=\"400\" \/><\/a><\/div>\n<p><\/p>\n<div>\n<div itemprop=\"ingredient\">\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span itemprop=\"servingSize\" style=\"color: #f9cb9c;\">Zutaten (2 Portionen)<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Aufwand: hoch<\/i><\/span><\/h4>\n<p><span style=\"color: #073763;\">1 Entenbrust<\/span><br \/><span style=\"color: #073763;\">Sojasauce<\/span><br \/><span style=\"color: #073763;\">2cl Whisky&nbsp;<\/span><br \/><span style=\"color: #073763;\">Rosmarin, Oregano<\/span><br \/><span style=\"color: #073763;\">50ml Br\u00fche<\/span><br \/><span style=\"color: #660000;\">150ml Orangensaft<\/span><br \/><span style=\"color: #660000;\">20g gefrorene Butter<\/span><br \/><span style=\"color: #660000;\">1 EL Currypulver<\/span><br \/><span style=\"color: #4c1130;\">100g Polenta<\/span><br \/><span style=\"color: #4c1130;\">200ml Wasser<\/span><br \/><span style=\"color: #4c1130;\">1 EL Oliven\u00f6l<\/span><br \/><span style=\"color: #4c1130;\">30g Parmesan<\/span><br \/><span style=\"color: #7f6000;\">500g Eierschwammerl (fein geschnitten)<\/span><br \/><span style=\"color: #7f6000;\">1 Zwiebel<\/span><br \/><span style=\"color: #7f6000;\">150ml Kokosmilch<\/span><br \/><span style=\"color: #7f6000;\">100ml Br\u00fche<\/span><br \/><span style=\"color: #7f6000;\">1 EL Currypulver<\/span><\/div>\n<\/div>\n<h3><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<p><span style=\"color: #0c343d;\">F\u00fcr das diesw\u00f6chige Rezept beginnen wir abermals mit einer Marinade f\u00fcr die Entenbrust. Daf\u00fcr werden 2 EL Sojasauce, 2cl Whisky, 50ml Br\u00fche, 50ml Orangensaft und sowohl etwas Rosmarin als auch Oregano verquirrelt und in einen Tiefk\u00fchlbeutel gef\u00fcllt. In diesen kommt nun auch die Entenbrust und ab damit in den K\u00fchlschrank. Wenn die Zeit es erlaubt, sollte dies schon am Vortag oder zumindest ein paar Stunden vor dem eigentlichen Kochbeginn geschehen.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"color: #660000;\">Im n\u00e4chsten Schritt widmen wir uns einer Sauce f\u00fcr die Entenbrust, diese wird sowohl als normale Sauce aber auch zum Anbraten des Fleisches verwendet. Zuerst werden 100ml Orangensaft zum Kochen gebracht und mit 1 EL Currypulver verr\u00fchrt. Anschlie\u00dfend wird der Topf vom Herd genommen und die Butter mit einem Schneebesen, mit schnellen aber gleichm\u00e4\u00dfigen Bewegungen, unterger\u00fchrt. Ist eine gleichm\u00e4\u00dfige Sauce entstanden, kommt auch diese in den K\u00fchlschrank zum eindicken.<\/span><br \/><span style=\"color: #660000;\"><br \/><\/span><span style=\"color: #4c1130;\">Bevor wir mit der Verarbeitung des Fleischs weitermachen, bereiten wir die Polenta vor. Daf\u00fcr kommt die Polenta in einen Topf mit 200ml Wasser und etwas Oliven\u00f6l. Die Polenta wird nun gekocht, bis eine cremige Masse entsteht. Anschlie\u00dfend wird der Parmesan untergehoben und die Masse kann auf ein Backblech in 2cm Dicke aufgetragen werden. Nun muss die Masse abk\u00fchlen, sobald sie fest ist, kommt das Blech bei 220 \u00b0C ins Backrohr, bis sich eine goldbraune Kruste bildet.<\/span><br \/><span style=\"color: #4c1130;\"><br \/><\/span><\/p>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<p><\/p>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/4.bp.blogspot.com\/-g1ozvqD_Nsg\/VN6YtsrOXHI\/AAAAAAAADp8\/cMvRrJme-mM\/s1600\/DSC_8945Web.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-g1ozvqD_Nsg\/VN6YtsrOXHI\/AAAAAAAADp8\/cMvRrJme-mM\/s1600\/DSC_8945Web.JPG\" height=\"214\" width=\"320\" \/><\/a><\/div>\n<p><span style=\"color: #0c343d;\">Das Fleisch wird nun aus der Marinade genommen und f\u00fcr den Bratvorgang vorbereitet. Daf\u00fcr muss die Haut etwas vom Fleisch abgehoben werden (siehe Bild). Darunter kommt etwas von der bereits gestockten Orangensauce. Nun wird ein weiterer Teil der Orangensauce in einer Pfanne erhitzt. Sobald die Pfanne hei\u00df ist, wird die Entenbrust auf beiden Seiten f\u00fcr etwa 3 Minuten angebraten.<\/span><br \/><span style=\"color: #0c343d;\">Danach kommt die Ente ebenfalls f\u00fcr ungef\u00e4hr 20 Minuten ins Backrohr.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"color: #783f04;\">W\u00e4hrend die Polenta und die Ente fertiggaren, k\u00fcmmern wir uns um die Eierschwammerlsauce. Diese soll ebenfalls einen leicht asiatischen Geschmack bekommen. Zun\u00e4chst wird eine Zwiebel gehackt und in \u00d6l angeschwitzt. Dazu kommen die Eierschwammerl, die nun gebraten werden bis das gespeicherte Wasser verdampft ist. Anschlie\u00dfend wird mit der Kokosmilch abgel\u00f6scht, die Hitze reduziert mit Currypulver, Salz und Pfeffer abgeschmeckt.<\/span><br \/><span style=\"color: #783f04;\"><br \/><\/span><span style=\"color: #20124d;\">Sobald die Polenta und die Ente fertig sind, werden Beide in die gew\u00fcnschte Form geschnitten und gemeinsam mit der Schwammerlsauce serviert!<\/span><\/p>\n<div><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><\/p>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span itemprop=\"servingSize\" style=\"color: #f9cb9c;\">Ingredients&nbsp;<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Effort: high<\/i><\/span><\/h4>\n<\/div>\n<div><span style=\"color: #073763;\">1 duckbreast<\/span><br \/><span style=\"color: #073763;\">soy sauce<\/span><br \/><span style=\"color: #073763;\">2cl whisky&nbsp;<\/span><br \/><span style=\"color: #073763;\">rosmary, oregano<\/span><br \/><span style=\"color: #073763;\">50ml broth<\/span><br \/><span style=\"color: #660000;\">150ml orange juice<\/span><br \/><span style=\"color: #660000;\">20g frozen butter<\/span><br \/><span style=\"color: #660000;\">1 tbsp. curry powder<\/span><br \/><span style=\"color: #4c1130;\">100g polenta<\/span><br \/><span style=\"color: #4c1130;\">200ml water<\/span><br \/><span style=\"color: #4c1130;\">1 tbsp. olive oil<\/span><br \/><span style=\"color: #4c1130;\">30g Parmesan<\/span><br \/><span style=\"color: #7f6000;\">500g&nbsp;chanterelle&nbsp;(chopped)<\/span><br \/><span style=\"color: #7f6000;\">1 onion<\/span><br \/><span style=\"color: #7f6000;\">150ml coconut milk<\/span><br \/><span style=\"color: #7f6000;\">100ml broth<\/span><br \/><span style=\"color: #7f6000;\">1 tbsp. curry powder<\/span><\/div>\n<div>\n<h3><span style=\"color: #f9cb9c;\">Preparation<\/span><\/h3>\n<div><span style=\"color: #0c343d;\">For this weeks recipe we start with a marinade for the duckbreast. Whisk up 2 tbsp. soy sauce, 2cl whisky, 50ml broth, 50ml orange juice and some rosmary and oregano. Fill the marinade into a freezer bag and add the duck breast, put it into the fridge. If you have enough time it would be perfect to do this part the day or at least some hours before you continue.<\/span><\/p>\n<p><span style=\"color: #660000;\">Now we will prepare a sauce which is used for the duck as sauce on the one hand but also for roasting it. Therefor we will first heat up 100ml orange juice. As soon as it starts to simmer add 1 tbsp. of curry powder and turn off the heat. Now add the frozen butter and whisk it up with fast and evenly movements. Put the resulting sauce into the fridge.<\/span><\/p>\n<p><span style=\"color: #4c1130;\">Before we start with the meat we have to prepare the polenta toasts. Therefor, put the polenta together with 200ml water and a bit olive oil into a pot and cook it until it turns into a creamy mash. Then add the parmesan and put the polenta onto a baking plate. Let it cool down so it turns into a compact layer of polenta. After that you have to put it into the oven at 220 \u00b0C until it turns golden-brown.<\/span><br \/><span style=\"color: #4c1130;\"><br \/><\/span><\/p>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/4.bp.blogspot.com\/-g1ozvqD_Nsg\/VN6YtsrOXHI\/AAAAAAAADp8\/cMvRrJme-mM\/s1600\/DSC_8945Web.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-g1ozvqD_Nsg\/VN6YtsrOXHI\/AAAAAAAADp8\/cMvRrJme-mM\/s1600\/DSC_8945Web.JPG\" height=\"214\" width=\"320\" \/><\/a><\/div>\n<p><span style=\"color: #0c343d;\">Now we can start with the main part. Take out the meat of the marinade and try to take off the skin, but without force. Under the loosen parts you have to put some of the already thickened orange sauce. Also put some of the sauce into a pan and heat it up. Add the duck and roast it for about 3 minutes on every side. Then the duck goes into the oven aswell and has to stay there for about 20 minutes.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"color: #0c343d;\"><br \/><\/span><br \/><span style=\"color: #783f04;\">Meanwhile we will prepare some asian flavoured chanterellesauce. Therefor chop 1 onion and fry it until glazed. Add the mushrooms and roast them until all the emerging water has vaporized. After that add the coconut milk and turn down the heat. Flavor the sauce with currypowder salt and pepper.<\/span><\/p>\n<p><span style=\"color: #20124d;\">As soon as the polenta and the duck are ready bring them in shape and serve them togehter with the chanterellesauce.<\/span><\/p>\n<p><span style=\"background-color: white; color: #073763; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;\">Enjoy it \ud83d\ude42 !<\/span><\/div>\n<\/div>\n<div><span style=\"color: #073763;\"><br \/><\/span><\/div>\n<p><\/p>\n<hr \/>\n<p>Sources: http:\/\/cookeatandchill.blogspot.co.at\/2013\/06\/gebratene-polentascheiben-mit-zucchini.html<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (2 Portionen) Aufwand: hoch 1 EntenbrustSojasauce2cl Whisky&nbsp;Rosmarin, Oregano50ml Br\u00fche150ml Orangensaft20g gefrorene Butter1 EL Currypulver100g Polenta200ml Wasser1 EL Oliven\u00f6l30g Parmesan500g Eierschwammerl (fein geschnitten)1 Zwiebel150ml Kokosmilch100ml Br\u00fche1 EL Currypulver Zubereitung F\u00fcr [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[2],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - 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