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Ingredients
Entenbrust à l`Orange
- 1190 g Wasser
- 10 g Zitronensaft
- 2 Entenbrustfilets, mit Haut (à ca. 250-350 g), z. B. Barbarie Entenbrust
- ¼ TL Salz
- ⅛ TL Pfeffer
- 1 Orange 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) - ⅛ TL Salz
- 2 - 3 Prisen weißer Pfeffer
- 1 - 2 Prisen Cayenne-Pfeffer
- 3 Eigelb
- Nutrition
- per 1 Portion
- Calories
- 415 kcal / 1737 kJ
- Protein
- 30 g
- Fat
- 30 g
- Carbohydrates
- 4 g
- Fibre
- 0.6 g
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