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Ingredients
Entenbrust à l'Orange
- 1850 g Wasser
-
30
g Zitronensaft
or 1 TL Zitronensäure - 1 Entenbrust, mit Haut (250-350 g), 3 cm dick (z. B. Barbarie Entenbrust)
- ¼ TL Salz
- 2 Prisen Pfeffer
- 1 Orange unbehandelt, klein, in 4 Scheiben (3-5 mm)
Orangen-Zabaglione und Fertigstellung
- 40 g Orangensaft frisch gepresst
-
½
TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or ½ Würfel Gemüsebrühe (für je 0,5 l) - 2 Prisen Salz
- 2 - 3 Prisen weißer Pfeffer nach Geschmack
- 1 - 2 Prisen Cayenne-Pfeffer nach Geschmack
- 3 Eigelb
- Nutrition
- per 1 Portion
- Calories
- 419 kcal / 1752 kJ
- Protein
- 31 g
- Fat
- 32 g
- Carbohydrates
- 4 g
- Fibre
- 0.5 g