{"id":7023,"date":"2016-10-20T09:27:22","date_gmt":"2016-10-20T07:27:22","guid":{"rendered":"http:\/\/somes.dk\/?p=7023"},"modified":"2016-11-26T12:39:23","modified_gmt":"2016-11-26T11:39:23","slug":"gammeldags-vildand-med-floedesauce","status":"publish","type":"post","link":"https:\/\/somes.dk\/?p=7023","title":{"rendered":"Gammeldags vildand med fl\u00f8desauce"},"content":{"rendered":"

3 vild\u00e6nder, salt og friskkv\u00e6rnet peber, 5-6 knuste eneb\u00e6r, et par skiver r\u00f8get fl\u00e6sk eller bacon ( kan udelades), 50 g sm\u00f8r, 3 dl boullion, 3\u00a0dl piskefl\u00f8de, ribsgel\u00e9<\/p>\n

    \n
  1. T\u00f8r de rensede vild\u00e6nder og krydr den ind- og udvendigt med salt, peber og eneb\u00e6r.<\/li>\n
  2. Sk\u00e6r det r\u00f8gede sp\u00e6k i sm\u00e5 terninger<\/li>\n
  3. Rist sp\u00e6kterningerne i en tykbundet gryde og tils\u00e6t sm\u00f8rret. Lad det blive lysebrunt<\/li>\n
  4. Brun vild\u00e6nderne p\u00e5 alle sider.<\/li>\n
  5. D\u00e6mp varmen og tils\u00e6t halvdelen af boullionen og fl\u00f8den<\/li>\n
  6. Lad det snurre, ved svag varme under l\u00e5g i ca. 1\u00a0-2timer<\/li>\n
  7. Vend dem ofte og dryp med resten af fl\u00f8den<\/li>\n
  8. Tag \u00e6nderne op og hold dem varme med folie<\/li>\n
  9. Si skyen og h\u00e6ld den tilbage i gryden, Tils\u00e6t resten af boullionen og bring i kog<\/li>\n
  10. J\u00e6vn med Maizena til passende sauce, og tils\u00e6t evt. kul\u00f8r<\/li>\n
  11. Smag til med ribsgele, salt og peber<\/li>\n<\/ol>\n

    Serveres med hvide og evt. brunede kartofler, franske kartofler, s\u00f8dt og surt, samt Waldorfsalat<\/p>\n<\/svg> Print denne post<\/a>\n","protected":false},"excerpt":{"rendered":"

    3 vild\u00e6nder, salt og friskkv\u00e6rnet peber, 5-6 knuste eneb\u00e6r, et par skiver r\u00f8get fl\u00e6sk eller bacon ( kan udelades), 50 g sm\u00f8r, 3 dl boullion, 3\u00a0dl piskefl\u00f8de, ribsgel\u00e9 T\u00f8r de rensede vild\u00e6nder og krydr den ind- og udvendigt med salt, peber og eneb\u00e6r. Sk\u00e6r det r\u00f8gede sp\u00e6k i sm\u00e5 terninger Rist sp\u00e6kterningerne i en tykbundet … L\u00e6s videre Gammeldags vildand med fl\u00f8desauce<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":7027,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,16,8],"tags":[],"class_list":["post-7023","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fjerkrae","category-hovedretter","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts\/7023","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7023"}],"version-history":[{"count":0,"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts\/7023\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/media\/7027"}],"wp:attachment":[{"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7023"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7023"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7023"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}