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Ingredients
- 4 Stücke Entenbrust, mit Haut (à ca. 140 g)
- Salz zum Würzen
- 2 Prisen Pfeffer und etwas mehr zum Würzen
- 50 g Schalotten
- Butter zum Braten
- 100 g Feigen geachtelt
- 250 g Burgunder Rotwein
- 150 g Wasser
-
½
TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or ½ Würfel Gemüsebrühe (für je 0,5 l) - 20 g Bratensaucenkonzentrat (z. B. von Knorr)
- 40 g Honig
- 1 Lorbeerblatt, getrocknet
- 20 g Senf
- 500 g Schupfnudeln aus dem Kühlregal
- Öl zum Braten
- 20 g Speisestärke
- Nutrition
- per 1 Portion
- Calories
- 602 kcal / 2521 kJ
- Protein
- 29 g
- Fat
- 37 g
- Carbohydrates
- 29 g
- Fibre
- 1.4 g
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