{"id":26873,"date":"2022-11-08T17:01:07","date_gmt":"2022-11-08T16:01:07","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/kryddstekt-majsanka-med-rodkal-portvinssky-fankalsrokt-svartvinbarssylt-och-krispig-gronkal\/"},"modified":"2023-01-11T14:06:30","modified_gmt":"2023-01-11T13:06:30","slug":"kryddstekt-majsanka-med-rodkal-portvinssky-fankalsrokt-svartvinbarssylt-och-krispig-gronkal","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recept\/kryddstekt-majsanka-med-rodkal-portvinssky-fankalsrokt-svartvinbarssylt-och-krispig-gronkal\/","title":{"rendered":"Kryddstekt majsanka med r\u00f6dk\u00e5l, portvinssky, f\u00e4nk\u00e5lsr\u00f6kt svartvinb\u00e4rssylt och krispig gr\u00f6nk\u00e5l"},"content":{"rendered":"
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F\u00f6r en riktig smakupplevelse, prova denna unika r\u00e4tt – Kryddstekt majsanka med r\u00f6dk\u00e5l, portvinssky, f\u00e4nk\u00e5lsr\u00f6kt svartvinb\u00e4rssylt och krispig gr\u00f6nk\u00e5l. En m\u00e4ngd smaker och texturer samsas i den h\u00e4r r\u00e4tten. Portvinssky och f\u00e4nk\u00e5lsr\u00f6kt svartvinb\u00e4rssylt ger en unik s\u00f6t och syrlig smak. Tillsammans med den kryddstekta ankan skapar detta en rik och balanserad r\u00e4tt som ger mersmak. Om ni inte f\u00e5r tag i majsanka s\u00e5 g\u00e5r det bra med andra sorter ocks\u00e5, men majsankan \u00e4r n\u00e5got extra. T\u00e4nk p\u00e5 att b\u00f6rja med den fermenterade r\u00f6dk\u00e5len 10 dagar innan. Dagen d\u00e5 du ska laga r\u00e4tten s\u00e5 \u00e4r det bra att b\u00f6rja med ankl\u00e5ren som beh\u00f6ver saltrimmas och sedan bakas minst tv\u00e5 timmar f\u00f6r att bli m\u00f6ra.\u00a0<\/span><\/strong><\/p>\n

10 portioner som varmr\u00e4tt i en meny eller 6 portioner son ensamr\u00e4tt<\/strong><\/h3>\n

Majsanka<\/h3>\n
    \n
  • 1 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Br\u00f6stplatta av majsanka<\/li>\n<\/ul>\n

    Kryddrubb (mals tillsammans):<\/u><\/p>\n

      \n
    • \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0F\u00e4nk\u00e5l 1\/1<\/li>\n
    • \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Rosepeppar 1\/2<\/li>\n
    • \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 Sichuanpeppar 1\/4<\/li>\n
    • \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Sanchopeppar 1\/6<\/li>\n
    • \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 Stj\u00e4rnanis 1\/8<\/li>\n
    • \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 Svartpeppar 1\/4<\/li>\n<\/ul>\n

      Rista fettet p\u00e5 ankan med hj\u00e4lp av en kniv. Stek ankan p\u00e5 fettkappan tills den \u00e4r krispig. Gnid in kryddrubben och salta. Baka av ankan i ugn p\u00e5 125\u00b0C till en innertemperatur p\u00e5 56\u00b0C vid br\u00f6stbenet. L\u00e5t ankan vila till servering.<\/p>\n

      <\/h3>\n

      Glaze<\/h3>\n
        \n
      • 2 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Citroner<\/li>\n
      • 2 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Apelsiner<\/li>\n
      • 1 msk\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Honung<\/li>\n<\/ul>\n

        Riv zesten fr\u00e5n b\u00e5da citrusfrukterna och pressa ur juicen. Sjud med honungen tills h\u00e4lften av v\u00e4tskan \u00e5terst\u00e5r. Glasera ankan innan servering.<\/p>\n

        Konfiterat ankl\u00e5r<\/h3>\n
          \n
        • 2 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ankl\u00e5r<\/li>\n
        • 3 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vitl\u00f6ksklyftor<\/li>\n
        • 2 kvistar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Citrontimjan<\/li>\n
        • 150 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ankfett<\/li>\n
        • 150 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rapsolja<\/li>\n<\/ul>\n

          Salta ankl\u00e5ren och l\u00e5t st\u00e5 i kyl en timme. Sjud alla ingredienser minst tv\u00e5 timmar tills k\u00f6ttet lossnar fr\u00e5n benen. Plocka k\u00f6ttet.<\/p>\n

          R\u00f6dk\u00e5lspur\u00e9<\/h3>\n
            \n
          • \u00bd st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 R\u00f6dk\u00e5lshuvud<\/li>\n
          • \u00bd dl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Portvin<\/li>\n
          • 30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Svarta vinb\u00e4r<\/li>\n
          • 50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sm\u00f6r<\/li>\n
          • \u2013\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Salt<\/li>\n<\/ul>\n

            Hyvla r\u00f6dk\u00e5len tunt p\u00e5 mandolin. Bryn sm\u00f6ret i en kastrull och tills\u00e4tt r\u00f6dk\u00e5len. Stek k\u00e5len tills den \u00e4r karamelliserad. H\u00e4ll i portvinet. S\u00e4nk till medelv\u00e4rme, l\u00e4gg p\u00e5 ett lock och r\u00f6r om med j\u00e4mna mellanrum. L\u00e5t k\u00e5len sjuda ca 20 min. Mixa k\u00e5len med svarta vinb\u00e4r och smaka upp med salt.
            \nOm det \u00e4r sv\u00e5rt att f\u00e5 tag p\u00e5 svartvinb\u00e4rspulver s\u00e5 skippa det. Svartvinb\u00e4rsvin\u00e4ger kan ocks\u00e5 vara lite knivigt, testa i s\u00e5 fall med lite r\u00f6dvinsvin\u00e4ger eller sherryvin\u00e4ger.<\/p>\n

            Fermenterad R\u00f6dk\u00e5l<\/h3>\n
              \n
            • 1\/8 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 R\u00f6dk\u00e5lshuvud<\/li>\n
            • 2% \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n

              Salta efter k\u00e5lens vikt. Vakuumf\u00f6rpacka och h\u00e5ll i rumstemperatur i ca 10 dagar. Ta ut k\u00e5len, torka av den och paketera om den. F\u00f6rvara k\u00e5len i kyl.<\/p>\n

              Portvinssky<\/h3>\n
                \n
              • 2 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mor\u00f6tter<\/li>\n
              • 2 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Bananschalottenl\u00f6kar<\/li>\n
              • 2 dl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Portvin<\/li>\n
              • 5 dl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kycklingbuljong<\/li>\n
              • 20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingef\u00e4ra<\/li>\n
              • 10 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Svartvinb\u00e4rsblad<\/li>\n
              • 15 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Svartvinb\u00e4rsvin\u00e4ger<\/li>\n<\/ul>\n

                Skala mor\u00f6tter och l\u00f6k. Sk\u00e4r ner dem i bitar och bryn h\u00e5rt i kastrull med ankfett tills allt f\u00e5tt rikligt med f\u00e4rg. Tills\u00e4tt portvin och koka ner till h\u00e4lften. Tills\u00e4tt buljongen och l\u00e5t koka ner till h\u00e4lften igen. Smaka upp med svartvinb\u00e4rsvin\u00e4ger och salt n\u00e4r s\u00e5sen har kokat ihop och tjocknat n\u00e5got.
                \nKoka upp igen, riv ner ingef\u00e4ra och tills\u00e4tt svartvinb\u00e4rsbladen. L\u00e5t dra tills servering.<\/p>\n

                F\u00e4nk\u00e5lsr\u00f6kt svartvinb\u00e4rssylt<\/h3>\n
                  \n
                • 300 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Svarta vinb\u00e4r<\/li>\n
                • 1 dl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vatten<\/li>\n
                • 60 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Socker<\/li>\n
                • 15 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pektin<\/li>\n
                • 2 krm\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Agar agar<\/li>\n
                • 1 krm\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 F\u00e4nk\u00e5l<\/li>\n<\/ul>\n

                  Koka alla ingredienser utom salt och f\u00e4nk\u00e5l 5 min under omr\u00f6ring. Mixa till en sl\u00e4t kr\u00e4m och smaka upp med salt. R\u00f6k kr\u00e4men med en r\u00f6kpistol laddad med f\u00e4nk\u00e5lsfr\u00f6 enligt instruktion.<\/p>\n

                  Gr\u00f6nk\u00e5l<\/h3>\n
                    \n
                  • 400 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gr\u00f6nk\u00e5l<\/li>\n
                  • 50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sm\u00f6r<\/li>\n
                  • \u2013\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Svartvinb\u00e4rspulver<\/li>\n<\/ul>\n

                    Ta bort stammarna fr\u00e5n gr\u00f6nk\u00e5len och riv ner bladen till j\u00e4mna storlekar. Sm\u00e4lt sm\u00f6ret och blanda med gr\u00f6nk\u00e5len och salta. L\u00e4gg ut k\u00e5len p\u00e5 pl\u00e5tar och torka i ugn p\u00e5 110 grader i ca 30 min. Pudra med svartvinb\u00e4rspulver innan servering.<\/p>\n

                    Pomeransinlagda l\u00f6kringar<\/h3>\n
                      \n
                    • 2 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Bananschalottenl\u00f6kar<\/li>\n
                    • 1 dl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pomeranslag<\/li>\n<\/ul>\n

                      Skala l\u00f6ken varsamt och sk\u00e4r den i \u00bd cm tjocka skivor. Vakuumf\u00f6rpacka l\u00f6kringarna med lagen.<\/p>\n

                      V\u00e4rm f\u00f6rsiktigt p\u00e5 ankl\u00e5ren, s\u00e5s och gr\u00f6nsakstillbeh\u00f6r. Om ankbr\u00f6sten har svalnat av s\u00e5 g\u00e5r det bra att f\u00f6rsiktigt v\u00e4rma dem i ugn p\u00e5 ca 100 grader. Arrangera snyggt p\u00e5 individuella tallrikar och servera.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"featured_media":25419,"template":"","recipe_category":[],"course":[],"season":[],"class_list":["post-26873","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nKryddstekt majsanka med r\u00f6dk\u00e5l, portvinssky, f\u00e4nk\u00e5lsr\u00f6kt svartvinb\u00e4rssylt och krispig gr\u00f6nk\u00e5l - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Kryddstekt majsanka med r\u00f6dk\u00e5l, portvinssky, f\u00e4nk\u00e5lsr\u00f6kt svartvinb\u00e4rssylt och krispig gr\u00f6nk\u00e5l och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recept\/kryddstekt-majsanka-med-rodkal-portvinssky-fankalsrokt-svartvinbarssylt-och-krispig-gronkal\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kryddstekt majsanka med r\u00f6dk\u00e5l, portvinssky, f\u00e4nk\u00e5lsr\u00f6kt svartvinb\u00e4rssylt och krispig gr\u00f6nk\u00e5l - 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