{"id":10441,"date":"2025-08-19T14:17:28","date_gmt":"2025-08-19T14:17:28","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=10441"},"modified":"2025-08-19T14:22:27","modified_gmt":"2025-08-19T14:22:27","slug":"recette-canard-a-la-camomille","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-canard-a-la-camomille","title":{"rendered":"Recette Canard \u00e0 la camomille"},"content":{"rendered":"
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Kamille-Ente<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Jean-Marie Dumaine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Zutaten f\u00fcr 4 Personen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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  • 1 ganze Ente<\/li>
  • 1 gute Handvoll frische Kamillenbl\u00fcten<\/li>
  • Salz und Pfeffer<\/li>
  • \u00d6l<\/li>
  • Enten-Jus<\/li>
  • 1 Zwiebel<\/li>
  • 1 M\u00f6hre<\/li>
  • 1 Lauch<\/li>
  • 1\/4 Fenchel<\/li>
  • China-Gew\u00fcrze<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Die Ente vorbereiten. Innen w\u00fcrzen. Mit Kamillenbl\u00fcten f\u00fcllen (einige f\u00fcr den Saft aufheben). Binden. Die Entenhaut mit Salz und Pfeffer w\u00fcrzen. \u00d6len und braten.<\/p>

    Das Gem\u00fcse sch\u00e4len und in Julienne-Streifen schneiden.<\/p>

    Die Ente tranchieren, sobald sie fertig ist und geruht hat. Entfernen Sie die Haut- und Fleischreste vom Karkasse. In Julienne-Streifen schneiden. \u00d6l in einer hei\u00dfen Pfanne erhitzen und die Entenstreifen darin knusprig braten. Dann das in Julienne geschnittene Gem\u00fcse (1\/3 Entenstreifen zu 2\/3 Julienne-Streifen) dazugeben. Die Julienne anbraten, dabei aber knackig bleiben. Mit Salz, Pfeffer und China-Gew\u00fcrze w\u00fcrzen. In einem Sieb abtropfen lassen, um \u00fcbersch\u00fcssiges Fett zu entfernen.<\/p>

    Den Enten-Jus erhitzen und dabei den Entenbr\u00e4ter abl\u00f6schen. Kamillenbl\u00fcten dazugeben und 10 Minuten ziehen lassen. Den Fond abseihen und w\u00fcrzen.<\/p>

    => Die Ente (ein St\u00fcck Schenkel und ein St\u00fcck Brust) mit den Gem\u00fcse-Enten-Streifen und dem Kamillenjus anrichten.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

    Canard \u00e0 la camomille Recette de Jean-Marie Dumaine Ingr\u00e9dients pour 4 personnes 1 canard 1 bonne poign\u00e9e de fleurs de camomille fra\u00eeches Sel\/poivre Huile Jus de canard 1 oignon 1 carotte 1 poireau 1\/4 de fenouil \u00c9pices chinoises (quatre \u00e9pices) Pr\u00e9paration de la recette Pr\u00e9parer le canard. L’assaisonner \u00e0 l’int\u00e9rieur. Le farcir de fleurs de […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":5,"footnotes":""},"class_list":["post-10441","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Canard \u00e0 la camomille - 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