{"id":10656,"date":"2025-09-21T19:45:45","date_gmt":"2025-09-21T19:45:45","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=10656"},"modified":"2025-09-21T21:09:42","modified_gmt":"2025-09-21T21:09:42","slug":"recette-cuisse-de-canard-confite-sauce-a-la-mure-et-panais","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-cuisse-de-canard-confite-sauce-a-la-mure-et-panais","title":{"rendered":"Recette Cuisse de canard confite sauce \u00e0 la m\u00fbre et panais"},"content":{"rendered":"
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Confitierte Entenkeule mit Brombeersauce, Pastinakentagliatelle und Steinpilzen<\/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 Yoann Hue im Hotel-Restaurant \u201eHohenzollern\u201c in Ahrweiler (Deutschland)<\/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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Cuisse\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Foto von Yoann Hue<\/em><\/span><\/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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Zutaten f\u00fcr 12 Personen (Fingerfood-Portionen)<\/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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Confitierte Entenkeule im \"R\u00f6mertopf\"<\/p>

  • 3 Entenkeule<\/li>
  • 1 Zwiebel<\/li>
  • 1 M\u00f6hre<\/li>
  • 2 Knoblauchzehen<\/li>
  • 1 TL Garam massala<\/li>
  • 1 EL Tomatenmark<\/li>
  • 200 ml Rotwein<\/li>
  • 500 ml Gefl\u00fcgelfond<\/li>
  • Thymian, Lorbeer, Rosmarin, Salbei<\/li>
  • Salz und Pfeffer<\/li><\/ul>

    Fertigstellen der Brombeersauce<\/p>

    • 2 bis 3 EL Brombeer-Konfit\u00fcre<\/li>
    • Mondamin<\/li>
    • Paar St\u00fcckchen Butter<\/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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      Pastinakentagliatelle<\/span><\/p>

      • 2 Pastinakenwurzeln<\/li>
      • ein paar Bl\u00e4tter wilder Pastinake<\/li>
      • 1 EL Butter<\/li>
      • Salz und Pfeffer<\/li><\/ul>

        Gebratene Steinpilze<\/p>

        • 2 oder 3 Steinpilze, je nach Gr\u00f6\u00dfe<\/li>
        • 2 EL Sonnenblumen\u00f6l<\/li>
        • 1 EL Butter<\/li>
        • Salz und Pfeffer<\/li><\/ul>

          Deko<\/span><\/p>

          • Junge Bl\u00e4tter wilder Pastinake<\/span><\/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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            F\u00fcr das Entenconfit eine Bratpfanne erhitzen und die Entenkeulen von allen Seiten anbraten. Mit Salz, Pfeffer und Garam Masala w\u00fcrzen. In den \u201eR\u00f6mertopf\u201c* geben.<\/span>Die in Mirepoix geschnittenen Zwiebeln und Karotten in derselben Pfanne anbraten, das Tomatenmark dazugeben und leicht anbraten. Mit dem Rotwein abl\u00f6schen, dann mit der Gefl\u00fcgelfond abl\u00f6schen. Diesen Kochsud zusammen mit den aromatischen Kr\u00e4utern in den R\u00f6mertopf geben. Bei 150 \u00b0C ca. 3 Stunden backen.<\/p>

            Die Entenkeule herausnehmen, die Kochbr\u00fche durch ein feines Sieb in einen Topf gie\u00dfen. Bei Bedarf den Fond reduzieren, die Brombeer-Konfit\u00fcre hinzuf\u00fcgen, bei Bedarf mit Maisst\u00e4rke binden und dann Butter unterr\u00fchren. Abschmecken.<\/p>

            F\u00fcr die Pastinaken-Tagliatelle die Pastinaken sch\u00e4len, waschen und mit einem Gem\u00fcsehobel oder einer Aufschnittmaschine in d\u00fcnne Scheiben schneiden. L\u00e4ngs halbieren. Einige Sekunden in kochendem Salzwasser blanchieren, dann in kaltem Wasser abschrecken und abtropfen lassen. Die Bl\u00e4tter der wilden Pastinake waschen und zupfen. Sind sie alt, 1 Minute in kochendem Salzwasser blanchieren, dann in kaltem Wasser abschrecken und abtropfen lassen. Butter in einem Topf erhitzen. Tagliatelle und Pastinakenbl\u00e4tter hinzuf\u00fcgen. Mit Salz und Pfeffer w\u00fcrzen<\/p>

            F\u00fcr die Steinpilze diese putzen, in St\u00fccke schneiden und anschlie\u00dfend in einer hei\u00dfen Pfanne in \u00d6l und Butter anbraten. Mit Salz und Pfeffer w\u00fcrzen.<\/p>

            Legen Sie die verschiedenen Zutaten auf kleine Teller an, wie Sie auf dem Foto sehen k\u00f6nnen.<\/span><\/p>

            *Ein \u201eR\u00f6mertopf\u201c ist ein ovaler Tontopf mit Deckel, der 1967 von der Eduard Bay GmbH in Deutschland eingef\u00fchrt wurde und zum Backen von Speisen verwendet wird. In Frankreich spricht man vom Schmoren (braisage) und verwendet dazu eine gusseiserne Auflaufform (cocotte en fonte).<\/em><\/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":"

            Cuisse de canard confite sauce \u00e0 la m\u00fbre, tagliatelles de panais et c\u00e8pes Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Cuisses de canard confites en “R\u00f6mertopf” 3 cuisses de canard 1 oignon 1 carotte 2 gousses d’ail 1 c. \u00e0 c. 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":16,"footnotes":""},"class_list":["post-10656","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Cuisse de canard confite sauce \u00e0 la m\u00fbre et panais - 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