{"id":7036,"date":"2024-09-09T13:27:35","date_gmt":"2024-09-09T13:27:35","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=7036"},"modified":"2024-09-09T16:03:59","modified_gmt":"2024-09-09T16:03:59","slug":"recette-de-pintade-foie-gras-mini-mais-et-stellaire","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-pintade-foie-gras-mini-mais-et-stellaire","title":{"rendered":"Recette de Pintade, foie gras, mini-ma\u00efs et stellaire"},"content":{"rendered":"
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Freiland-Perlhuhn mit Enten-Foie-Gras, Zuckermais und Vogelmiere<\/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<\/b>\u00a0und Yoann Hue<\/strong><\/span><\/p>

aus dem Buch von Ria Lottermoser und Brigitte Klemme \u201cGeliebte Wildkr\u00e4uterk\u00fcche\u201d<\/span><\/strong>.<\/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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Pintade,\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\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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Foto von Andreas Thumm<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\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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F\u00fcr die Vogelmieresauce:<\/p>

  • 250 g Vogelmiere<\/li>
  • 25 ml Oliven\u00f6l<\/li>
  • 125 ml Wasser<\/li>
  • Salz und Zucker<\/li><\/ul>

    F\u00fcr die Perlhuhnjus:<\/p>

    • 1 Zwiebel<\/li>
    • 1 M\u00f6hre<\/li>
    • 1\/4 Stange Lauch<\/li>
    • 1 Perlhuhnkarkasse<\/li>
    • 250 ml Vin jaune<\/li>
    • 750 ml Gefl\u00fcgelfond<\/li>
    • 500 ml Wasser<\/li>
    • 1 Lorbeerblatt<\/li>
    • 1 Bund Feldthymian<\/li>
    • 2 Nelken<\/li>
    • 1 TL Maisst\u00e4rke<\/li>
    • Meersalz, Pfeffer aus der M\u00fchle<\/li>
    • 20 g 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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      F\u00fcr die Perlhuhnbr\u00fcste:<\/p>

      • 4 Perlhuhnbr\u00fcste \u00e0 120 g<\/li>
      • 12 blanchierte Mini-Maiskolben<\/li>
      • 100 g Maisk\u00f6rner<\/li>
      • 1 EL Butter<\/li>
      • 4 Entenstopflebern \u00e0 50 g<\/li>
      • Meersalz, Pfeffer aus der M\u00fchle<\/li>
      • 1 EL Mehl<\/li><\/ul>

        Zum Anrichten:<\/p>

        • Vogelmierespitzen<\/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 Vogelmiere fein hacken. Das Oliven\u00f6l auf kleiner Flamme erhitzen und die Vogelmiere anschwitzen. Mit dem Wasser abl\u00f6schen und mit je einer Prise Salz und Zucker w\u00fcrzen. Mit dem Stabmixer p\u00fcrieren und anschlie\u00dfend durch ein Haarsieb streichen. Nochmals abschmecken.

          Die Zwiebel abziehen und in kleine W\u00fcrfel schneiden. Die M\u00f6hre sch\u00e4len und grob w\u00fcrfeln. Den Lauch waschen, putzen und in St\u00fccke schneiden. Die Zwiebeln, die M\u00f6hre, den Lauch und die Perlhuhnkarkasse anr\u00f6sten. Mit Vin jaune, Gefl\u00fcgelfond und Wasser abl\u00f6schen. Das Lorbeerblatt, den Feldthymian sowie die Nelken dazugeben und 1 Stunde k\u00f6cheln lassen.
          Die Bouillon durch ein Haarsieb passieren und mit der Maisst\u00e4rke binden.

          Den Backofen auf 200 \u00b0C vorheizen. Etwa 30 Minuten vor dem Anrichten die Perlhuhnbr\u00fcste auf der Hautseite 2 Minuten braten. Im hei\u00dfen Ofen ca 4 Minuten garen. Anschlie\u00dfend zugedeckt warm stellen.

          Die Perlhuhnjus mit Vin jaune sowie Salz und Pfeffer abschmecken und mit St\u00fcckchen von der kalten Butter aufmontieren. Die Mini-Maiskolben und die Maisk\u00f6rner in etwas Butter and\u00fcnsten.

          Die Entenstopflebern mit Salz und Pfeffer w\u00fcrzen und im Mehl wenden. \u00dcbersch\u00fcssiges Mehl abklopfen und die Stopflebern in einer hei\u00dfen Pfanne von jeder Seite einige Sekunden braten. Im hei\u00dfen Ofen einige Minuten weitergaren.

          Die Vogelmieresauce und die Perlhuhnjus auf den Teller ziehen. Mit dem Mini-Mais, den Maisk\u00f6rnern und der Stopfleber garnieren. Die Perlhuhnbr\u00fcste in Scheiben schneiden und auf die Stopfleber legen. Mit Vogelmierespitzen dekorieren.<\/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":"

          Pintade de plein air et foie gras de canard po\u00eal\u00e9, mini-ma\u00efs et stellaire Recette de Jean-Marie Dumaine\u00a0et de Yoann Hue tir\u00e9e du livre de Ria Lottermoser et Brigitte Klemme “Geliebte Wildkr\u00e4uterk\u00fcche”. Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes Sauce \u00e0 la stellaire : 250 g de stellaire 25 ml d’huile d’olive 125 ml d’eau Sel […]<\/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":6,"footnotes":""},"class_list":["post-7036","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Pintade, foie gras, mini-ma\u00efs et stellaire - 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