{"id":6333,"date":"2024-07-02T08:25:58","date_gmt":"2024-07-02T08:25:58","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=6333"},"modified":"2024-07-02T09:54:48","modified_gmt":"2024-07-02T09:54:48","slug":"recette-de-magret-de-canard-sauce-aux-cerises-et-thym","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-magret-de-canard-sauce-aux-cerises-et-thym","title":{"rendered":"Recette de Magret de canard sauce aux cerises et thym"},"content":{"rendered":"
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Entenbrust mit Kirsch-Thymian-Sauce und gef\u00fcllten Beinwellbl\u00e4ttern mit 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 Restaurant \"Der Vierte K\u00f6nig\" in K\u00f6ln<\/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 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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Entenbrust mit Kirsch-Thymian-Sauce<\/p>

  • 2 Entenbr\u00fcste<\/li>
  • 1 Schalotte<\/li>
  • 1\/2 TL Garam massala<\/li>
  • 1 TL Tomatenmark<\/li>
  • 3 EL Portwein<\/li>
  • 500 ml Gefl\u00fcgelfond<\/li>
  • 1 Bund Thymian<\/li>
  • 1 EL Zucker<\/li>
  • 200 g gefrorene Kirschen<\/li>
  • 1 TL Maisst\u00e4rke<\/li>
  • 1 EL Butter<\/li>
  • Salz und 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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    Gef\u00fcllte Beinwellbl\u00e4tter mit Steinpilzen<\/span><\/p>

    • 12 mittelgro\u00dfe Beinwellbl\u00e4tter<\/li>
    • 500 g Steinpilze<\/li>
    • 1 Schalotte<\/li>
    • 1 Knoblauchzehe<\/li>
    • Meersalz, Pfeffer aus der M\u00fchle<\/li>
    • 1 EL gehackte Petersilie und Schnittlauch<\/li>
    • Mehl<\/li>
    • Eier<\/li>
    • Paniermehl<\/li>
    • Sonnenblumen\u00f6l<\/li><\/ul>

      Brokkoli<\/p>

      • 1 Kopf Brokkoli<\/li>
      • 1 kleine Schalotte<\/li>
      • Sonnenblumen\u00f6l<\/li>
      • 1 EL Butter<\/li>
      • Salz<\/li><\/ul>

        Deko<\/span><\/p>

        • Thymianbl\u00fcten<\/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 die Entenbr\u00fcste mit Kirsch-Thymian-Sauce die \u00fcbersch\u00fcssige Haut von den Br\u00fcsten befreien, entnerven und alle restlichen Federn entfernen<\/span>. Die Haut einritzen und die Br\u00fcste dann in einer hei\u00dfen Pfanne anbraten. Die Entenbr\u00fcste in eine Form geben und je nach Gr\u00f6\u00dfe zwischen 10 und 15 Minuten bei 150 \u00b0C im Ofen garen. Anschlie\u00dfend ruhen lassen und mit Alufolie abdecken.<\/p>

          Die Entenpar\u00fcre in derselben Pfanne anbraten, \u00fcbersch\u00fcssiges Fett entfernen, die Schalotte dazugeben und anbraten. Garam Masala und Tomatenmark hinzuf\u00fcgen und etwas anbraten. Mit dem Portwein abl\u00f6schen und auf die H\u00e4lfte reduzieren lassen. Den Gefl\u00fcgelfond und den Bund Thymian dazugeben und 30 Minuten k\u00f6cheln lassen. Den Zucker in einem Topf karamellisieren und dann die aufgetauten Kirschen mit dem Saft dazugeben. Die So\u00dfe durch ein feines Passiertuch streichen und zu den Kirschen geben. Mit Salz und Pfeffer w\u00fcrzen. Die So\u00dfe mit etwas in kaltem Wasser aufgel\u00f6ster Speisest\u00e4rke binden. Die So\u00dfe mit einem St\u00fcck Butter aufschlagen. Abschmecken.<\/p>

          F\u00fcr die mit Steinpilzen gef\u00fcllten Beinwellbl\u00e4tter die Steinpilze grob hacken. In einer Pfanne gut anbraten, dann die fein gehackte Schalotte und den Knoblauch hinzuf\u00fcgen. Gut anbraten, Petersilie und Schnittlauch dazugeben und mit Salz und Pfeffer w\u00fcrzen. Abk\u00fchlen lassen.<\/p>

          Legen Sie ein Beinwellblatt vor sich hin und legen Sie einige Steinpilz-Duxelles in die Mitte. Mit einem weiteren Beinwellblatt bedecken und die Seiten gut andr\u00fccken, damit die beiden Bl\u00e4tter zusammenkleben. Die gef\u00fcllten Bl\u00e4tter mit Mehl, Ei und Paniermehl panieren und in einer hei\u00dfen Pfanne von jeder Seite in \u00d6l anbraten. Auf saugf\u00e4higem Papier abziehen.<\/p>

          F\u00fcr den Brokkoli die Brokkolir\u00f6schen trennen und waschen. In einer hei\u00dfen Pfanne mit \u00d6l und Butter anbraten, etwas Wasser in die Pfanne gie\u00dfen und abdecken. Wenn der Brokkoli fast gar ist, die gehackte Schalotte dazugeben und eine Minute anbraten. Mit Salz und Pfeffer w\u00fcrzen und dann herausholen.<\/p>

          Schneiden Sie die Entenbr\u00fcste in d\u00fcnne Scheiben und verteilen Sie die verschiedenen Zutaten auf kleinen Tellern, 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 sauce aux cerises et thym, consoude farcie aux c\u00e8pes Recette de Yoann Hue au restaurant “Der Vierte K\u00f6nig” \u00e0 Cologne (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Magret de canard sauce cerises au thym 2 magrets de canard 1 \u00e9chalote 1\/2 c. \u00e0 c. de Garam massala 1 […]<\/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":10,"footnotes":""},"class_list":["post-6333","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Magret de canard sauce aux cerises et thym - 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