{"id":39,"date":"2014-03-23T17:45:20","date_gmt":"2014-03-23T15:45:20","guid":{"rendered":"http:\/\/schlund-net.de\/futter\/?p=39"},"modified":"2014-03-23T21:04:23","modified_gmt":"2014-03-23T20:04:23","slug":"barberie-entenbrust","status":"publish","type":"post","link":"https:\/\/futter.plattentoni.de\/?p=39","title":{"rendered":"Barberie-Entenbrust"},"content":{"rendered":"<p><strong>Zutaten<\/strong><\/p>\n<ul>\n<li>800g Entenbr\u00fcste<\/li>\n<li>Portwein<\/li>\n<li>gr\u00fcner Pfeffer, Salz<\/li>\n<\/ul>\n<p><strong>Zubereitung<\/strong><\/p>\n<p>Die Haut der Entenbr\u00fcste leicht einschneiden (1cm Abstand) und in hei\u00dfem \u00d6l auf der Hautseite scharf anbraten (3-4 min). Wenden, weitere 3-4 Minuten anbraten, danach pfeffern und salzen. Fleisch auf den Grillrost legen und bei 150\u00b0 im vorgeheizten Backofen fertig garen.<\/p>\n<p>Wenn sich das Fleisch anf\u00fchlt wie die Maus ihrer Handfl\u00e4che ist es &#8222;rosa&#8220;. In Folie wickeln und 10 Minuten ruhen lassen. Bratensatz in der Pfanne mit Portwein loskochen und sirupartig einkochen. Zerdr\u00fcckte gr\u00fcne Pfefferk\u00f6rner einstreuen und umr\u00fchren.<\/p>\n<p>Entenbr\u00fcste in 1cm dicke Scheiben schneiden und auf vorgew\u00e4rmten Tellern anrichten. Fleischsaft aus der Folie zur Pfefferso\u00dfe sch\u00fctten. So\u00dfe neben das Fleisch sch\u00f6pfen.<\/p>\n<p>Passt im \u00fcbrigen sehr gut zu <a title=\"Portwein-Risotto\" href=\"http:\/\/schlund-net.de\/futter\/?p=36\">Portwein-Risotto<\/a>.<\/p>\n<p>Quelle: <a href=\"http:\/\/www.daskochrezept.de\/rezepte\/portwein-risotto-mit-barberie-entenbrust_259271.html\">Das Kochrezept<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 800g Entenbr\u00fcste Portwein gr\u00fcner Pfeffer, Salz Zubereitung Die Haut der Entenbr\u00fcste leicht einschneiden (1cm Abstand) und in hei\u00dfem \u00d6l auf der Hautseite scharf anbraten (3-4 min). Wenden, weitere 3-4 Minuten anbraten, danach pfeffern und salzen. Fleisch auf den Grillrost &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"more-link\" href=\"https:\/\/futter.plattentoni.de\/?p=39\"> <span class=\"screen-reader-text\">Barberie-Entenbrust<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,5],"tags":[],"class_list":["post-39","post","type-post","status-publish","format-standard","hentry","category-gefluegel","category-hauptspeise"],"_links":{"self":[{"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=\/wp\/v2\/posts\/39","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=39"}],"version-history":[{"count":6,"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=\/wp\/v2\/posts\/39\/revisions"}],"predecessor-version":[{"id":106,"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=\/wp\/v2\/posts\/39\/revisions\/106"}],"wp:attachment":[{"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=39"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=39"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/futter.plattentoni.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=39"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}