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Entenkeule mit Maronen-Kartoffel-Püree und Fenchelgemüse
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Ingredients
Entenkeule
- 4 Entenkeulen, mit Haut und Knochen (à ca. 300 g)
- 30 g Olivenöl
- Pfeffer zum Würzen
- 50 g Orangenmarmelade
- 1 - 2 Zweige Rosmarin, abgezupft
- 200 g Wasser
- 100 g Rotwein
-
1
EL Gewürzpaste für Gemüsebrühe, selbst gemacht,
or 2 Würfel Gemüsebrühe (für je 0,5 l)
Beilagen und Fertigstellung
- 500 g Wasser
- 750 g Kartoffeln, mehligkochend, in mundgerechten Stücken
- 600 g Fenchelknollen
- Pfeffer zum Würzen
- 1 Orange, unbehandelt, Schale dünn abgerieben
- 200 g Maronen, gegart, geschält, vakuumiert
- 150 g Milch
- 30 g Butter, in Stücken
- 1 TL Salz
- 1 - 2 Prisen Muskat
- Nutrition
- per 1 Portion
- Calories
- 3846 kJ / 918 kcal
- Protein
- 35 g
- Carbohydrates
- 69 g
- Fat
- 52 g
- Fibre
- 11.5 g
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