{"id":4081,"date":"2024-11-04T12:20:41","date_gmt":"2024-11-04T10:20:41","guid":{"rendered":"https:\/\/www.gundel.de\/blog\/?p=4081"},"modified":"2026-03-11T12:11:46","modified_gmt":"2026-03-11T10:11:46","slug":"bayrische-bauernente","status":"publish","type":"post","link":"https:\/\/www.gundel.de\/blog\/2024\/11\/04\/bayrische-bauernente\/","title":{"rendered":"Bayrische Bauernente"},"content":{"rendered":"\n<p><strong>Zutaten<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 Bauernente (etwa 2,5 kg)<\/li>\n\n\n\n<li>2 Zwiebeln<\/li>\n\n\n\n<li>\u00bd Apfel<\/li>\n\n\n\n<li>1 St\u00e4ngel Majoran<\/li>\n\n\n\n<li>2 EL gehackte Petersilie<\/li>\n\n\n\n<li>Salz<\/li>\n\n\n\n<li>Pfeffer aus der M\u00fchle<\/li>\n\n\n\n<li>\u00bd Liter Br\u00fche<\/li>\n<\/ul>\n\n\n\n<p><strong>Zubereitung<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Wir empfehlen die Ente f\u00fcr 1 Stunde in Eiswasser zu legen. Fl\u00fcgel und Hals abschneiden und f\u00fcr die So\u00dfe kleinhacken. <\/li>\n\n\n\n<li>Zwiebel und \u00c4pfel sch\u00e4len, w\u00fcrfeln und mit Kr\u00e4utern mischen. <\/li>\n\n\n\n<li>Ente innen und au\u00dfen mit Salz und Pfeffer einreiben und mit der Apfel-Zwiebel-Mischung f\u00fcllen. <\/li>\n\n\n\n<li>Die \u00d6ffnung mit einem Spie\u00df zustecken.<\/li>\n\n\n\n<li>Die Ente in einen <a href=\"https:\/\/www.gundel.de\/toepfe\/braeter\/\">Gundel Guss-Br\u00e4ter <\/a>oder in einen <a href=\"https:\/\/www.gundel.de\/toepfe\/braeter\/gundel-guss-braeter-gigante-gross\">Br\u00e4ter Gigante<\/a> legen und \u00bd Liter Wasser zugie\u00dfen.<\/li>\n\n\n\n<li>Im auf 175 \u00b0C vorgeheizten Backofen etwas 2 Stunden braten. Und dabei ab und zu mit dem herausgetretenen Fett begie\u00dfen.<\/li>\n\n\n\n<li>Die fertige Ente aus dem Topf nehmen. <\/li>\n\n\n\n<li>Das Bratenfett absch\u00f6pfen und beiseitestellen.<\/li>\n\n\n\n<li>F\u00fcr die So\u00dfe Fl\u00fcgel- und Halsst\u00fccke im Bratensatz der Ente br\u00e4unen. <\/li>\n\n\n\n<li>Die F\u00fcllung der Ente zuf\u00fcgen und kurz mitschmoren. <\/li>\n\n\n\n<li>Br\u00fche hinzugie\u00dfen und 20 Minuten bei kleiner Hitze im geschlossenen Topf kochen.<\/li>\n\n\n\n<li>Die So\u00dfe durchsieben und mit Salz und Pfeffer w\u00fcrzen. <\/li>\n\n\n\n<li>1 bis 2 Essl\u00f6ffel Entenfett unterr\u00fchren und die So\u00dfe warm stellen.<\/li>\n\n\n\n<li>Keulen von der Ente abtrennen, die Knochen herausl\u00f6sen. Brustfleisch vom Knochen l\u00f6sen. Die Ententeile unter dem vorgeheizten Grill br\u00e4unen. <\/li>\n\n\n\n<li>Mit der So\u00dfe auf vorgew\u00e4rmten Tellern anrichten.<\/li>\n\n\n\n<li>Als Beilage passt Blaukraut und Kn\u00f6del.<br><br>Guten Appetit!<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bayrische Ente im Gussbra\u0308ter Rezept. 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