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Entenbrust mit Orangen-Ingwer-Sauce, Kartoffelpüree und grünen Bohnen
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Ingredients
- 40 g Schalotten, halbiert
- 1 Knoblauchzehe
- 20 g Ingwer, frisch, geschält, in dünnen Scheiben (2 mm)
-
60
g Seville Orangenmarmelade
or 60 g Orangenmarmelade und zusätzlich 1 EL Zitronensaft - 1 Prise frische Thymianblättchen
- 20 g Olivenöl
-
20
g Balsamico, dunkel
or 20 g Sherryessig - 50 g Portwein
- 550 g Wasser
- 1 TL Salz
- ½ TL Pfeffer und etwas mehr nach Geschmack
- 2 Entenbrüste, ohne Haut (à ca. 150-200 g) (siehe Tipp)
- 350 g Kartoffeln, mehligkochend, geschält, in Stücken (1 cm)
- ½ TL Paprika edelsüß
- 30 g Butter
- 120 g Milch
- 120 - 150 g grüne Bohnen, frisch, ggf. in Stücken (2 cm)
- Nutrition
- per 1 Portion
- Calories
- 3136 kJ / 750 kcal
- Protein
- 43 g
- Carbohydrates
- 60 g
- Fat
- 33 g
- Fibre
- 4.4 g
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