How To make Kalte Ente (Cold Duck)

Zarte Barbarie Entenbrust mit karamellisierter Orangen Sauce #shorts - duck caramelized orange sauce

Heute gibt's das Entenbrust-Rezept nochmal in der komprimierten Ausgabe unter 1 Minute!

Auf speziellen Wunsch der anderen Oma gibt es hier ein schnelles und einfaches Rezept für Barbarie-Entenbrust mit karamellisierter Orangen-Sauce. Ein exzellentes Weihnachtsessen, das nicht so aufwendig ist, wie ein Gänsebraten, aber mindestens ebenso gut schmeckt.

Rezept auf Deutsch (english version below)

Zutaten

2 Barbarie-Entenbrüste
n. B. Salz
40 g Butter
1/2 Zwiebel
4 EL Honig
2 Orangen
1/2 TL Sezchuanpfeffer
1/2 TL Meersalz
1 Nelke
200 ml Entenfonds (alternativ Geflügelfonds oder Gemüsebrühe)

Entenbrust von Sehnen und Silberhaut befreien. Haut rautenförmig einschneiden und salzen. Filets auf die Hautseite legen und in einer feuerfesten Form beiseitestellen.

Ofen auf 80 °C O-/U-Hitze vorheizen.

1 Orange abreiben und dann filetieren, 1 weitere Orange auspressen um 50 ml Saft zu erhalten.

1/2 Zwiebel fein würfeln. 1/2 TL Sezchuanpfeffer und 1/2 TL Meersalz zerstoßen.

Entenbrust auf der Hautseite in die kalte Pfanne legen, auf halber Hitze Fett anschmelzen, dann auf 3/4 Hitze ca. 3-4 min anbraten, bis die Hautseite eine goldbraune Farbe angenommen hat. Auf die Fleischseite umdrehen und ca. 2 min weiterbraten.

Angebratene Entenbrust auf der Fleischseite in die feuerfeste Form zurücklegen, ein Bratenthermometer einstecken, auf 60 °C Kerntemperatur einstellen und abgedeckt in den vorgeheizten Ofen stellen.

Für die Sauce 40 g Butter in die Pfanne geben und den Bratensatz lösen, die feingewürfelte 1/2 Zwiebel dazugeben und anschwitzen lassen.

4 EL Honig hinzufügen und karamellisieren lassen.

50 ml Orangensaft, 1 Nelke und die fein zerstoßene Pfeffer-Salz-Orangen-Mischung einrühren und etwas einkochen lassen.

Nach und nach 200 ml Entenfond zugeben und weiter bis zur gewünschten Konsistenz einkochen lassen. Wer keine Zwiebelwürfel mag, kann die Sauce auch durch ein Sieb streichen.

Ist die Kerntemperatur von 60 °C bei den Entenbrüsten erreicht, Deckel abnehmen und die Haut 1-2 min knusprig grillen. Entenbrust aus dem Ofen nehmen und kurz ruhen lassen.

Inzwischen die Nelke aus der Pfanne herausnehmen und die Orangenfilets in der Sauce schwenken.

Entenbrüste in Scheiben schneiden und mit der Orangensauce begießen.


English version

Here we go again with the duck breast recipe in the condensed version under 1 minute!

By special request of the other grandma, here is a quick and easy recipe for Barbarie duck breast with caramelized orange sauce. An excellent Christmas dinner that is not as elaborate as roast goose, but tastes at least as good.

Ingredients

2 Barbarie duck breasts
TT Salt
3 tbsp Butter
1/2 Onion
4 tbsp Honey
2 Oranges
1/2 tsp Sezchuan pepper (whole)
1/2 tsp Sea salt
1 Clove
1 cp Duck stock (alternatively poultry stock or vegetable broth)

Remove tendons and silver skin from duck breast. Make diamond-shaped incisions in the skin and season with salt. Place fillets on skin side and set aside in an ovenproof dish.

Preheat oven to 175 °F O/U heat.

Grate 1 orange and then fillet, squeeze 1 more orange to get 50 ml juice.

Finely dice 1/2 onion. Crush 1/2 tsp sezchuan pepper and 1/2 tsp sea salt.

Place duck breast on skin side in cold pan, melt fat on half heat, then fry on 3/4 heat for about 3-4 min until skin side gets a golden brown color. Turn over to meat side and continue to fry for about 2 min.

Return seared duck breast on meat side to ovenproof dish, insert roasting thermometer, set to 140 °F core temperature and place covered in preheated oven.

For the sauce, add 3 tbsp butter to the pan and loosen the drippings, add the finely diced 1/2 onion and sauté.

Add 4 tbsp honey and let it caramelize.

Stir in 50 ml orange juice, 1 clove and the finely crushed pepper-salt-orange mixture and let it boil down a bit.

Gradually add 1 cp duck stock and continue to reduce to desired consistency. If you don't like diced onions, you can also strain the sauce through a sieve now.

Once the core temperature of 140 °F is reached on the duck breasts, remove the lid and grill the skin for 1-2 min until crispy. Remove duck breasts from oven and let rest briefly.

Meanwhile, remove the clove from the pan and toss the orange fillets in the sauce.

Slice duck breasts and baste with orange sauce.

The Best Braised Pork Belly Noodle Soup Recipe (Hakka Style)

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Braised Pork Belly Noodle Soup (扣肉粉) is a dish that I had at least a thousand times and the dish that I miss the most ever since I live abroad. The reason it took me this long to share this recipe is that it is not well known. I was worried that the youtube algorithm won’t promote it as much, but you know what? It is so delicious that it deserves attention.

INGREDIENTS
To blanch the pork belly
2 lbs (900 grams) of pork belly
4 slices of ginger
3 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of Sichuan peppercorns (Amazon Link -
2.5 liters (10 cups) of water
2 tsp of dark soy sauce to color the pork (Amazon Link -

For the spice bag
4 slices of dried sand gingers (Amazon Link -
2 cloves (Amazon Link -
A small cinnamon stick (Amazon Link -
1/2 of a black cardamom (Amazon Link -
1 star anise (Amazon Link -
3 bay leaf (Amazon Link -
3 pieces of dried chili (Amazon Link -
2 tsp of Sichuan peppercorns (Amazon Link -
1/4 tsp of fennel seeds (Amazon Link -
5 slices of ginger
2 scallions
4 cloves of garlic

The seasonings for the braising
1/2 cup of soy sauce (Amazon Link -
1/2 cup of Chinese cooking wine (Amazon Link -
2.5 tsp of dark soy sauce (Amazon Link -
1 tbsp of sugar
2 liters (8 cups) of water
2.5 tsp of salt or to taste

Others
14 oz 400 grams of thick rice noodles
1/3 cup of oil to fry the pork belly
Baby bok choy or other leafy vegetables
Pickled yard beans as a topping
Diced scallion as garnish

INSTRUCTIONS
Fill a pot with 2.5 liters of water. Add the pork belly, ginger slices, Chinese cooking wine, and Sichuan peppercorns. Bring it to a boil then switch to low heat and let it simmer for 15 minutes.
While waiting, you can put all the spices and aromatics in a spice bag. It is a bit difficult to collect all the spices so it is OK if you miss one or 2. It will not affect the taste that much.
Remove the pork from the pot. Quickly use a fork to poke as many holes on the skin as possible. Wipe all the moisture on the pork by using paper towels. Apply some dark soy sauce on the surface while the pork is still hot. The color doesn’t attach well when it is cold.
Dehydrate the pork skin by using a dehydrator or a fan for a few hours or until the skin feels like leather - very firm and a bit bouncy. If you don’t have a dehydrator or a fan, you can stick the pork belly into the fridge with the skin exposed for 24 hours.
Add 1/3 cup of oil to the wok and heat it to 380 F. Fry the pork until the skin is golden and crispy. Then turn to fry other sides. Be careful with the oil splattering. Suggest putting on the lid when deep frying. You can also do this in an air fryer (8-10 minutes at 400 F).
Let the pork cool then slice it into 2/3 of an inch thick slabs. Add all the pork belly into a clay pot (or any other heavy-duty stockpot) along with the spice bag and the seasonings (soy sauce, Chinese cooking wine, dark soy sauce, and sugar).
Pour in 2 liters of water then bring it to a boil. Add some salt to taste. Simmer on low heat for 1.5 - 2 hours.
Meanwhile, we can prepare the noodles. I am using thick rice noodles. Bring a pot of water to a boil. Turn off the heat. Soak the noodles for 20 minutes. If you soaked the noodles 20 minutes right before the pork is ready, you can transfer the noodles into the clay pot and continue to cook. But if you soaked them way too early and the pork still needs to simmer for a while, you have to transfer the noodles into the cold water so they are not overdone.
When the pork is done simmering, taste the broth again to adjust the flavor. It should be much saltier than your normal taste because we still go lots of noodles and vegetables.
Add the soaked rice noodles and bring them to a boil. Add baby bok choy and let it blanch for 20-30 seconds.
Serve with some spicy pickled long beans (酸豇豆).

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国民菜“啤酒鸭”的两种特别详细做法，有家常版的配方，也有酒店版本的配方。零基础也能学会。啤酒鸭想要做的好吃，要注意四个关键点。鸭子如何处理？哪些地方要去除？鸭子如何焯水？什么时候加啤酒？鸭子要炖多久？

国民菜“啤酒鸭”的两种特别详细做法，有家常版的配方，也有酒店版本的配方。零基础也能学会。啤酒鸭想要做的好吃，要注意四个关键点。鸭子如何处理？哪些地方要去除？鸭子如何焯水？什么时候加啤酒？鸭子要炖多久？

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