{"id":2232,"date":"2016-02-23T23:26:38","date_gmt":"2016-02-23T22:26:38","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=2232"},"modified":"2016-08-17T16:05:01","modified_gmt":"2016-08-17T14:05:01","slug":"entenbrust-a-lorange-vom-grill","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/entenbrust-a-lorange-vom-grill\/","title":{"rendered":"Entenbrust \u00e1 l&#8217;orange vom Grill"},"content":{"rendered":"<p>Dieses Rezept geh\u00f6rt zu den Klassikern der franz\u00f6sischen K\u00fcche. Was nicht weiter verwundert, denn die Franzosen bereiten traditionell viele Gerichte mit Entenfleisch zu, etwa Confit (eingelegtes und in Fett gekochtes Entenfleisch), Cuisse\u00a0(Entenkeulen), Foie (Entenleber), Caneton \u00e0 la rouennaise (Blutente) und nicht zuletzt den Braten von der ganzen Ente. In\u00a0einem franz\u00f6sischen Kochbuch von 1766 wird bereits die Zubereitung\u00a0&#8222;Entrich mit Orangensaft&#8220; lobend hervorgehoben.\u00a0Was mich an diesem Rezept am meisten begeistert, ist die fantastische Sauce. Sie entsteht quasi ganz nebenbei und hat eine\u00a0perfekte\u00a0Balance aus S\u00fc\u00dfe, S\u00e4ure und Bitterkeit.<\/p>\n<p>Man kann die Entenbrust sowohl in der Pfanne als auch auf dem Grill zubereiten. Das folgende Rezept ist die Grillversion, geht schnell und einfach &#8211; hinterl\u00e4sst aber dennoch gro\u00dfen Eindruck und gl\u00fcckliche Gesichter&#8230;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/03\/ente_cf8.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1765\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/03\/ente_cf8.jpg\" alt=\"ente_cf8\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<p><strong>REZEPT ENTE \u00c1 L&#8217;ORANGE VOM GRILL <\/strong><\/p>\n<p><strong>Ben\u00f6tigt werden:<\/strong><\/p>\n<ul>\n<li>eine Entenbrust mit Haut pro Person<\/li>\n<li>eine halbe Bio-Orange pro Entenbrust<\/li>\n<li>etwas Estragon, m\u00f6glichst frisch<\/li>\n<li>ein EL Oliven\u00f6l pro Entenbrust<\/li>\n<li>ein EL Cognac pro Entenbrust<\/li>\n<li>3 &#8211; 5 Stunden Zeit f\u00fcrs Marinieren<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Und so geht&#8217;s:<\/strong><\/p>\n<p>Die Haut wird in Kreuzen eingeschnitten oder &#8211; f\u00fcr ein noch schnelleres Grillen &#8211; das Fleisch gleich in fingerbreite Scheiben geschnitten. Die gewaschenen Orangenschalen werden abgerieben, der Saft aus den Fr\u00fcchten ausgepresst. Abrieb und Saft (optional auch ein paar Orangenscheiben) werden mit \u00d6l, Cognac und dem zerkleinerten Estragon vermischt. Vor dem Grillen wird das Entenfleisch in dieser Mischung f\u00fcr mindestens\u00a0drei Stunden oder \u00fcber Nacht mariniert.<\/p>\n<p><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2306\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/entenbeutel-578x394.jpg\" alt=\"entenbeutel\" width=\"578\" height=\"394\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/03\/ente_cf7.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1766\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/03\/ente_cf7.jpg\" alt=\"ente_cf7\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>Die Ente aus der Marinade nehmen, abtropfen lassen und trockentupfen. Die Marinade durch ein Sieb passieren.<\/p>\n<p>Der vorgeheizte Grill sollte nicht zu hei\u00df sein, sonst wird die Haut nicht knusprig, sondern verkohlt. Reine Grillzeit der ganzen Entenbrust bei mittlerer Hitze: ca. 6-7 Min. von jeder Seite. Bei vorgeschnittenen Entenstreifen verringert sich die Grillzeit auf ca. 2 Minuten pro Seite.<\/p>\n<p>Nach dem Grillen die Entenbrust in Alufolie wickeln und 5 Minuten ruhen lassen (Backofen bei 40\u00b0 C. oder im abschalteten Gasgrill mit Restw\u00e4rme). Die dabei austretende Fl\u00fcssigkeit aus der Alufolie sammeln und im Mixer oder mit dem P\u00fcrierstab zusammen mit der\u00a0Marinade (die vorher durch ein Sieb passiert wird), dem Orangensaft und kalten Butterflocken\u00a0zu einer Sauce montieren. Die Entenbrust in d\u00fcnne Streifen schneiden,\u00a0mit Orangen-Zesten, Pfeffer und Fleur de Sel garnieren und sofort servieren.<\/p>\n<p>Dazu passen, je nach Jahreszeit, neue Kartoffeln oder Kartoffel-Sellerie P\u00fcree; auch ein P\u00fcree von S\u00fc\u00dfkartoffeln und Karotten passt ausgezeichnet. In Frankreich wird zur Orangenente h\u00e4ufig ofenfrisches Baguette ohne\u00a0sonstige\u00a0Beilagen gereicht. Genuss pur!<\/p>\n<p><em>Weinempfehlung:<\/em>\u00a0\u2192\u00a0Zur Ente \u00e1 l&#8217;orange\u00a0passt am besten ein leichter Rotwein wie z. B. ein Pinot Noir oder Ros\u00e9.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/03\/ente_cf5.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1759\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/03\/ente_cf5.jpg\" alt=\"ente_cf5\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p><strong>Welche Erfahrungen haben Sie mit Entenbrust gemacht? Kennen Sie andere Rezepte\u00a0oder Variationen? Ich freue mich auf Ihre Erg\u00e4nzungen in den Kommentaren.<\/strong><br \/>\nLeser, die diesen Bericht gelesen haben, interessierten sich auch f\u00fcr die folgenden Artikel:<\/p>\n<p>\u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/bbq-asado-churrasco-es-ist-grillsaison\/\">Perfekt Grillen<\/a><br \/>\n\u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/orangen-und-zitronen-direkt-vom-erzeuger\/\">Orangen und Zitronen direkt vom Erzeuger<\/a><br \/>\n\u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/muscheleintopf-mit-fleisch-und-geflugel\/\">Muscheleintopf<\/a><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/entrich.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2236\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27450%27%20viewBox%3D%270%200%20578%20450%27%3E%3Crect%20width%3D%27578%27%20height%3D%27450%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/entrich.jpg\" alt=\"entrich\" width=\"578\" height=\"450\" \/><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Dieses Rezept geh\u00f6rt zu den Klassikern der franz\u00f6sischen K\u00fcche. Was nicht weiter verwundert, denn die<\/p>","protected":false},"author":1,"featured_media":4156,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[74],"tags":[196,198,199,226,359],"class_list":["post-2232","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-geflugel","tag-ente-a-lorange","tag-entenbrust","tag-entenbrust-mit-orangensauce","tag-gegrillte-entenbrust","tag-orangenente"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Entenbrust \u00e1 l&#039;orange vom Grill - Culture Food Blog - Familie, Freunde &amp; Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culturefoodblog.de\/en\/entenbrust-a-lorange-vom-grill\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Entenbrust \u00e1 l&#039;orange vom Grill - Culture Food Blog - Familie, Freunde &amp; Food\" \/>\n<meta property=\"og:description\" content=\"Dieses Rezept geh\u00f6rt zu den Klassikern der franz\u00f6sischen K\u00fcche. 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