{"id":7244,"date":"2024-09-22T08:27:07","date_gmt":"2024-09-22T08:27:07","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=7244"},"modified":"2024-10-08T19:34:04","modified_gmt":"2024-10-08T19:34:04","slug":"recette-pate-de-canard-et-chutney-mangue-sorbier-des-oiseaux","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-pate-de-canard-et-chutney-mangue-sorbier-des-oiseaux","title":{"rendered":"Recette P\u00e2t\u00e9 de canard et Chutney mangue-sorbier des oiseaux"},"content":{"rendered":"
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Entenpastete im Beinwellblatt mit Mango-Vogelbeer-Chutney und Gr\u00fcnkohlsalat<\/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\"P\u00e2t\u00e9\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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Entenpastete<\/p>

  • 1 Entenkeule ohne Knochen<\/li>
  • 250 g gehacktes Schweinefleisch<\/li>
  • 1 Schalote, in kleine W\u00fcrfel geschnitten<\/li>
  • 1 Knoblauchzehe, fein gehackt<\/li>
  • 1 EL frische Ingwer, gerieben<\/li>
  • 1 Ei<\/li>
  • 40 g Baguettebr\u00f6sel<\/li>
  • Salz, Pfeffer<\/li>
  • Garam Massala<\/li>
  • 1 EL Schnittlauch fein geschnitten<\/li>
  • 1 EL gehackte Petersilie<\/li>
  • Ein paar gro\u00dfe Beinwellbl\u00e4tter<\/li>
  • Getrocknete Aprikosen<\/li>
  • Getrocktene Cranberries<\/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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    Mango-Vogelbeer-Chutney<\/span><\/p>

    • 2 Mangos<\/li>
    • 1 rote Zwiebel<\/li>
    • 2 rote Paprikaschoten, gesch\u00e4lt<\/li>
    • 1 Handvoll Vogelbeeren<\/li>
    • 2 Knoblauchzehen, gehackt<\/li>
    • 1 EL frische Ingwer, gerieben<\/li>
    • 1 Chilischote<\/li>
    • 2 EL Sonnenblumen\u00f6l<\/li>
    • 70 g Rohrzucker<\/li>
    • 1\/2 TL Zimtpulver<\/li>
    • 3\/4 TL Madras Curry<\/li>
    • 70 ml Wei\u00dfweinessig<\/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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      Gr\u00fcnkohlsalat<\/p>

      • 300 g Gr\u00fcnkohl, blanchiert und abgetropft<\/li>
      • 1 Schalote, in kleine W\u00fcrfel geschnitten<\/li>
      • 30 ml Sonnenblumen\u00f6l<\/li>
      • 1 EL ger\u00f6stetes Sesam\u00f6l<\/li>
      • 2 EL dunkele Balsamico-Essig<\/li>
      • 1 EL Sojaso\u00dfe<\/li>
      • Salz und Pfeffer<\/li><\/ul>

        Deko<\/span><\/p>

        • Verschiedene Bl\u00fcten (Kapuzinerkresse, Ringelblume, Begonie)<\/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\t<\/div>\n\t\t<\/section>\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 Entenpastete die Haut von der Entenkeule entfernen, entbeinen, die Sehnen entfernen und grob schneiden<\/span>. Schalotte, Knoblauch und Ingwer mit etwas \u00d6l in einem Topf anbraten, Garam Masala dazugeben, umr\u00fchren und vom Herd nehmen. Das Entenfleisch in einer K\u00fcchenmaschine (Cutter oder Thermomix) mixen, alle anderen Zutaten dazugeben und zu einer feinen Farce verr\u00fchren. Abschmecken.<\/p>

          Legen Sie die Beinwellbl\u00e4tter auf Plastikfolie und zerdr\u00fccken Sie die Adern mit einem Nudelholz. Mit Salz und Pfeffer w\u00fcrzen. Die Entenf\u00fcllung darauf verteilen, eine Reihe Cranberries und eine Reihe in zwei H\u00e4lften geschnittene Aprikosen darauflegen. Alles fest mit Hilfe der Plastikfolie umwickeln, dann in ein St\u00fcck Alufolie einwickeln und die Enden wie Bonbons verschlie\u00dfen. Bei 85\u00b0C oder im Varoma des Thermomix ca. 30 Minuten d\u00e4mpfen. Abk\u00fchlen lassen.<\/p>

          F\u00fcr das Mango-Chutney die Mangos sowie die gesch\u00e4lten roten Paprikaschoten in 1\/2 cm gro\u00dfe W\u00fcrfel schneiden. Rote Zwiebel fein hacken, Knoblauch, Ingwer und Chili fein hacken. Zwiebel, Knoblauch, Ingwer und Chili in einer Pfanne mit Sonnenblumen\u00f6l anbraten. Die Gew\u00fcrze hinzuf\u00fcgen und einige Sekunden r\u00fchren. Die restlichen Zutaten hinzuf\u00fcgen und etwa 30 Minuten k\u00f6cheln lassen. Abschmecken.<\/p>

          F\u00fcr den Gr\u00fcnkohlsalat den Kohl waschen und in kochendem Salzwasser blanchieren. Abschrecken, abtropfen lassen und gut andr\u00fccken. Die Schalotte mit etwas \u00d6l anschwitzen und dann mit Essig und Sojasauce abl\u00f6schen. Das ger\u00f6stete Sesam\u00f6l und das restliche Sonnenblumen\u00f6l hinzuf\u00fcgen und mit Salz und Pfeffer w\u00fcrzen. Den Kohl in eine Sch\u00fcssel geben und mit der Vinaigrette vermischen. Abschmecken.<\/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":"

          P\u00e2t\u00e9 de canard, chutney mangue-sorbier des oiseaux, salade de chou kale 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) P\u00e2t\u00e9 de canard 1 cuisse de canard d\u00e9soss\u00e9e 250 g de chair de porc hach\u00e9e 1 \u00e9chalote, cisel\u00e9e finement 1 gousse d’ail […]<\/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-7244","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette P\u00e2t\u00e9 de canard et Chutney mangue-sorbier des oiseaux - 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