{"id":13491,"date":"2026-09-08T19:17:59","date_gmt":"2026-09-08T19:17:59","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=13491"},"modified":"2026-09-08T19:33:01","modified_gmt":"2026-09-08T19:33:01","slug":"recette-magret-de-canard-fume-et-chutney-aux-baies-de-sureau","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-magret-de-canard-fume-et-chutney-aux-baies-de-sureau","title":{"rendered":"Recette Magret de canard fum\u00e9 et chutney aux baies de sureau"},"content":{"rendered":"
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Ger\u00e4ucherte Entenbrust mit Holunderbeeren-Chutney und eingelegte B\u00e4renklau-St\u00e4ngel<\/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\"Magret\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 15 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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Holunderbeeren-Chutney<\/span><\/p>

  • 50 g Rohrzucker<\/li>
  • 250 g rote Zwiebeln, in 2 cm lange Julienne-Streifen geschnitten<\/li>
  • 100 g entstielte Holunderbeeren<\/li>
  • 2 EL gehackter Ingwer<\/li>
  • 100 ml Rotwein<\/li>
  • 25 ml Portwein<\/li>
  • 2 EL dunkele Balsamico-Essig<\/li>
  • 2 Thymian-Zweigen<\/li>
  • 1 Lorbeerblatt<\/li>
  • 1\/4 TL Garam massala<\/li>
  • Salz, Pfeffer<\/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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    B\u00e4renklau-St\u00e4ngel<\/span><\/p>

    • ein paar zarte B\u00e4renklau-St\u00e4ngel<\/li>
    • 1 Schalote, in kleine W\u00fcrfel geschnitten<\/li>
    • 30 ml Sonnenblumen\u00f6l<\/li>
    • 1 EL ger\u00f6stetes Sesam\u00f6l<\/li>
    • 1 TL ger\u00f6stete Sesamsamen<\/li>
    • 1 EL Sojaso\u00dfe<\/li>
    • Salz und Pfeffer<\/li><\/ul>

      1 ger\u00e4ucherte Entenbrust<\/p>

      Deko<\/span><\/p>

      • Wiesenknopf- und Amarantbl\u00e4tter (oder andere)<\/span><\/li>
      • Borretschbl\u00fcten, Begonienbl\u00fcten und Ringelblumenbl\u00fctenbl\u00e4tter (oder andere)<\/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 Holunderbeeren-Chutney den braunen Zucker in einem Topf bei mittlerer Hitze karamellisieren lassen. Mit Rotwein und Portwein abl\u00f6schen. Zwiebeln, Balsamico-Essig, Thymian, Lorbeerblatt und Gew\u00fcrze hinzuf\u00fcgen und 30 Minuten k\u00f6cheln lassen, bis die Fl\u00fcssigkeit fast vollst\u00e4ndig reduziert ist. Anschlie\u00dfend die Holunderbeeren dazugeben, 5 Minuten k\u00f6cheln lassen und dann die Hitze erh\u00f6hen, bis das Chutney fast vollst\u00e4ndig eingekocht ist. Abschmecken. Das Chutney sollte ein ausgewogenes Verh\u00e4ltnis von S\u00e4ure, S\u00fc\u00dfe und der W\u00fcrze von Ingwer und Pfeffer aufweisen.<\/span><\/p>

        F\u00fcr die B\u00e4renklau die B\u00e4renklau-St\u00e4ngel waschen, wie Rhabarber sch\u00e4len, in 1 cm gro\u00dfe St\u00fccke schneiden und in kochendem Salzwasser einige Sekunden blanchieren. Abschrecken und abtropfen lassen. Die Schalotte in etwas \u00d6l anbraten und anschlie\u00dfend mit der Sojaso\u00dfe abl\u00f6schen. Das ger\u00f6stete Sesam\u00f6l, das restliche Sonnenblumen\u00f6l und die ger\u00f6steten Sesamk\u00f6rner hinzuf\u00fcgen und mit Salz und Pfeffer w\u00fcrzen. Die B\u00e4renklau in eine Sch\u00fcssel geben und mit dem Dressing vermengen. Abschmecken.<\/p>

        Schneiden Sie die Entenbrust mit einem Aufschnittmaschine in d\u00fcnne Scheiben und legen Sie diese \u00fcberlappend auf Backpapier. In K\u00fchlschrank aufbewahren.<\/p>

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

        Magret de canard fum\u00e9, chutney aux baies de sureau et tiges de berce Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 15 personnes (portions amuse-bouche) Chutney aux baies de sureau 50 g de sucre roux 250 g d’oignons rouges \u00e9minc\u00e9s en julienne de 2 cm de long […]<\/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_front_end_style_editor":"no","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":0,"footnotes":""},"class_list":["post-13491","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Magret de canard fum\u00e9 et chutney aux baies de sureau - 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