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Köche-Nord.de • Lauwarme Entenbrust auf Sprossensalat
Lauwarme Entenbrust auf Sprossensalat

Menge: 4 Portionen (Vorspeise)

1 ausgelöste Entenbrust (etwa
-350 g)
Salz
schwarzer Pfeffer aus der
-Mühle
200 g Sprossen, frische
(Sojabohnen, Senf, Rettich,
-Linsen,
Weizenkeime; im Reformhaus
erhältlich; siehe auch Tip)
1/2 bn glatte Petersilie
1/2 Zitrone, Saft von
2 tb Sojasauce (evtl. mehr)
2 tb kaltgepreßtes Öl
(Oliven- oder
-Sonnenblumenöl
2 tb Sesamsamen
etwas Friséesalat zum
-Garnieren

1. Elektroofen auf 250 Grad vorheizen. Die Entenbrust rundherum mit
Salz und Pfeffer einreiben. Mit der Hautseite nach oben auf ein Stück
Alufolie legen, auf dem Blech 15 Minuten braten (Gas: Stufe 5).

2. Entenbrust herausnehmen, Fett abgießen, das Fleisch in Alufolie
einwickeln und noch 10 Minuten nachziehen lassen.

3. Sprossen abspülen, Sojabohnensprossen 30 Sekunden blanchieren (bei
den übrigen Sprossen ist dies nicht notwendig). Petersilie waschen,
trockenschütteln, Blättchen von den Stielen zupfen und unter die gut
abgetropften Sprossen mischen. Den Zitronensaft mit Sojasauce und Öl
verrühren und die Marinade über die Sprossen gießen.

4. Sesamsamen in einer Pfanne ohne Fettzugabe goldbraun rösten.
Entenbrust in gleichmäßige Scheiben aufschneiden. Friséesalat waschen
und trockenschütteln. Alles zusammen dekorativ auf Tellern anrichten
und mit dem Sesam bestreuen.

Tip: Die verschiedenen Sprossenarten gibt es im Reformhaus zu kaufen.
Sie können sie aber auch selbst ziehen, sollten dann aber rechtzeitig
damit beginnen.