{"id":26923,"date":"2022-11-08T17:01:15","date_gmt":"2022-11-08T16:01:15","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/kryddstekt-anka-med-appel-lader-brand-gradde-picklad-endive-och-rodbetsros\/"},"modified":"2023-01-10T16:33:23","modified_gmt":"2023-01-10T15:33:23","slug":"kryddstekt-anka-med-appel-lader-brand-gradde-picklad-endive-och-rodbetsros","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recept\/kryddstekt-anka-med-appel-lader-brand-gradde-picklad-endive-och-rodbetsros\/","title":{"rendered":"Kryddstekt anka med \u00e4ppel-l\u00e4der, br\u00e4nd gr\u00e4dde, picklad endive och r\u00f6dbetsros"},"content":{"rendered":"<p style=\"text-align: left;\">H\u00e4r f\u00e5r du tackla en hel anka &#8211; k\u00f6p den p\u00e5 saluhall och f\u00e5 den styckad f\u00f6r enkelhetens skull. I den h\u00e4r r\u00e4tten g\u00e5r inga delar till spillo, du kommer anv\u00e4nda allt. Betorna, endiven och det syrliga \u00e4ppell\u00e4dret bryter av fint mot den mustiga ankan &#8211; och s\u00e5sen \u00e4r en riktig h\u00f6jdare! Receptet r\u00e4cker till 10 portioner som del av en avsmakningsmeny eller till 4-6 portioner som frist\u00e5ende r\u00e4tt.<\/p>\n<p><strong>Kryddstekt anka<\/strong><\/p>\n<ul>\n<li>1 st &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Anka (be att f\u00e5 den styckad &#8211; anka k\u00f6per du l\u00e4ttast p\u00e5 saluhall)<\/li>\n<li>50 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Kryddrubb (Nejlika, stj\u00e4rnanis, svartpeppar, rosepeppar, f\u00e4nk\u00e5l)<\/li>\n<\/ul>\n<p>Sk\u00e5ra skinnet p\u00e5 ankbr\u00f6sten i rutm\u00f6nster och salta. Stek, (men starta med kall panna) tills ankan f\u00e5tt vacker f\u00e4rg. Spara ankfettet till l\u00e5ret. Gnid in ankan med kryddrubb och baka p\u00e5 125\u00b0C till en innertemperatur p\u00e5 56\u00b0C.<\/p>\n<p><strong>S\u00e5s<\/strong><\/p>\n<ul>\n<li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; L\u00e5r, vingar, hals, lever, hj\u00e4rta fr\u00e5n ankan<\/li>\n<li>2 st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vitl\u00f6ksklyftor<\/li>\n<li>1 st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp; Gul l\u00f6k<\/li>\n<li>1 st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Morot<\/li>\n<li>500 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp; Kycklingfond<\/li>\n<li>3 dl&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vitt vin<\/li>\n<li>2 msk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Fermenterad plommonjuice<\/li>\n<li>1 dl&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Portvin<\/li>\n<li>20 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ingef\u00e4ra<\/li>\n<li>1 st &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vitl\u00f6ksklyfta<\/li>\n<li>R\u00f6dbetsvin\u00e4ger<\/li>\n<\/ul>\n<p>Stek morot, gul l\u00f6k och en vitl\u00f6ksklyfta i kastrullen med 1 msk matolja. L\u00e4gg ner l\u00e5r, hals, lever och hj\u00e4rta&nbsp; och forts\u00e4tt bryna. H\u00e4ll i kycklingfond och vitt vin tills det t\u00e4cker. Koka i tryckkokare i 45 min. Plocka upp l\u00e5ret och spara till senare. Sila av s\u00e5sen i kastrull och koka ner till halva m\u00e4ngden. H\u00e4ll i portvin, plommonjuice och riv ner ingef\u00e4ra och vitl\u00f6k. L\u00e5t sjuda till servering. Sila av. Smaka av med r\u00f6dbetsvin\u00e4ger.<\/p>\n<p><strong>Ankl\u00e5r<\/strong><\/p>\n<ul>\n<li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ankl\u00e5r<\/li>\n<li>10 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Persilja<\/li>\n<li>2 msk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Honung<\/li>\n<\/ul>\n<p>Sk\u00e4r loss k\u00f6ttet fr\u00e5n ankl\u00e5ret. Stek upp l\u00e5rk\u00f6ttet i ankfettet fr\u00e5n tidigare. Tills\u00e4tt honung i slutet av stekprocessen. Avsluta med tunt skuren persilja strax innan servering.<\/p>\n<p><strong>R\u00f6dbetsros<\/strong><\/p>\n<ul>\n<li>10 st &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; R\u00f6dbetor<\/li>\n<\/ul>\n<p>Svarva r\u00f6dbetorna p\u00e5 svarven. Gnid in r\u00f6dbetorna med matolja och salt. L\u00e4gg r\u00f6dbetorna i rosform efter kockens instruktioner. Baka p\u00e5 160\u00b0C i 45 min.<\/p>\n<p><strong>\u00c4ppel-l\u00e4der<\/strong><\/p>\n<ul>\n<li>8 st &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; \u00c4pple<\/li>\n<\/ul>\n<p>Sk\u00e4r loss \u00e4pplena fr\u00e5n k\u00e4rnhuset och stek dem l\u00e5ngsamt i kastrull tills \u00e4pplet har karamelliserats, i cirka 20 min. Mixa \u00e4pplena i kannmixer och stryk ut smeten p\u00e5 silikonmatta. Torka i ugn p\u00e5 85\u00b0C i cirka 1 timme.<\/p>\n<p><strong>Picklad endive<\/strong><\/p>\n<ul>\n<li>3 st &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; R\u00f6d endive<\/li>\n<li>1 dl &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Salt \u00e4ttikslag (\u00bd dl \u00e4ttika,1 dl socker, 1 dl vatten 2 msk salt)<\/li>\n<\/ul>\n<p>Sk\u00e4r endiverna p\u00e5 l\u00e4ngden i 2 bitar. L\u00e4gg ner i vakuump\u00e5se tillsammans med \u00e4ttikslagen och l\u00e5t marinera i rumstemperatur.<\/p>\n<p><strong>Kolgr\u00e4dde<\/strong><\/p>\n<ul>\n<li>5 dl&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Gr\u00e4dde<\/li>\n<li>2 st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Gl\u00f6dande kol bitar<\/li>\n<li>1 msk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; \u00c4ttika<\/li>\n<\/ul>\n<p>Blanda \u00e4ttika och gr\u00e4dde i kastrull. L\u00e4gg ner en gl\u00f6dande kolbit i kastrullen med gr\u00e4ddblandningen. Sila ned gr\u00e4dden i en ugnsfast form och baka p\u00e5 160\u00b0C i 25 minuter.<\/p>\n<p><strong>Garnering<\/strong><\/p>\n<ul>\n<li>10 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Amarant<\/li>\n<\/ul>\n","protected":false},"featured_media":25584,"template":"","recipe_category":[],"course":[250,248],"season":[],"class_list":["post-26923","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-fagel","course-gronsaker"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kryddstekt anka med \u00e4ppel-l\u00e4der, br\u00e4nd gr\u00e4dde, picklad endive och r\u00f6dbetsros - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Kryddstekt anka med \u00e4ppel-l\u00e4der, br\u00e4nd gr\u00e4dde, picklad endive och r\u00f6dbetsros, mustiga smaker som bryts med endive och \u00e4pple.\" \/>\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-anka-med-appel-lader-brand-gradde-picklad-endive-och-rodbetsros\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kryddstekt anka med \u00e4ppel-l\u00e4der, br\u00e4nd gr\u00e4dde, picklad endive och r\u00f6dbetsros - 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