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Entenbrust

Entenbrust

2 Entenbrüste
2 zweige frischer Thymian
Saft von 2 Orangen
2-3 EL Rotwein
Salz und Pfeffer

Die Haut der Entenbrüste einschneiden, mit Salz und Pfeffer würzen. In einer Pfanne die Hautseite 5-6 Minuten knusprig braten (mittlere Stufe). Thymianzweige hinzugeben und auf der Fleischseite nochmal 5-6 Minuten braten. Entenbrüste in Alufolie einwickeln und im vorgeheizten Backofen 100° C garen. Nach 15 Minuten Entenbrüste aus dem Backofen nehmen. Bratensatz in der Pfanne mit Orangensaft aufgießen und kochen. 2 – 3 EL Rotwein hinzugeben und einreduzieren bis die Soße die gewünschte Konsistenz hat. Mit Salz und Pfeffer abschmecken. Jede Entenbrust in dünne Scheiben schneiden und mit Apfelrotkohl und Knödeln anrichten. Mit der Soße servieren.

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