{"id":672,"date":"2023-08-01T11:14:41","date_gmt":"2023-08-01T11:14:41","guid":{"rendered":"https:\/\/denvildekok.dk\/?p=672"},"modified":"2023-08-31T12:12:54","modified_gmt":"2023-08-31T12:12:54","slug":"vildand-i-rom-med-butternut-graeskar-blaabaer-aebler-drysset-med-grofthakkede-mandler","status":"publish","type":"post","link":"https:\/\/denvildekok.dk\/index.php\/2023\/08\/01\/vildand-i-rom-med-butternut-graeskar-blaabaer-aebler-drysset-med-grofthakkede-mandler\/","title":{"rendered":"Vildand i Rom Al\u00e1 Avi"},"content":{"rendered":"\n

Vildand i Rom – med butternut gr\u00e6skar, bl\u00e5b\u00e6r, \u00e6bler, drysset med grofthakkede mandler<\/p>\n\n\n\n

Wauuuu\u2026! Hvilken helt speciel uds\u00f8gt og blid smag.<\/p>\n\n\n

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\n\t\t\t\t\t\"Vildand\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Vildand i Rom al\u00e1 Avi<\/h2>Recipe by Avi Abelsen<\/span>Course: Frokost, Hovedret<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>kcal<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    – Vildandebryst<\/span><\/p><\/li>

  • <\/span>

    – Butternut gr\u00e6skar<\/span><\/p><\/li>

  • <\/span>

    – Mandler<\/span><\/p><\/li>

  • <\/span>

    – \u00c6bler<\/span><\/p><\/li>

  • <\/span>

    – Bl\u00e5b\u00e6r<\/span><\/p><\/li>

  • <\/span>

    – Rom evt. med smag<\/span><\/p><\/li>

  • <\/span>

    – Sm\u00f8r<\/span><\/p><\/li>

  • <\/span>

    – Salt og Peber<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Sk\u00e6r gr\u00e6skark\u00f8det i firkanter p\u00e5 ca. 2×2 cm.<\/li>
    • Sk\u00e6r \u00e6bet i b\u00e5de og l\u00e6g dem i et fad<\/li>
    • L\u00e6g vildandebrystet ovenp\u00e5 \u00e6blerne og drys flagesalt og peber hen over<\/li>
    • Nu fordeler du gr\u00e6skarstykker og bl\u00e5b\u00e6r rundt langs Andebrystet<\/li>
    • H\u00e6ld lidt vand i fadet(ikke hen over anden).<\/li>
    • H\u00e6ld rom hen over anden i en tynd str\u00e5le<\/li>
    • \u00e6t i en forvarmet ovn p\u00e5 180 grader og steg i ca. 20 min<\/li>
    • Min and fik for l\u00e6nge, (40 min.) – derfor blev den lidt t\u00f8r, n\u00e6ste gang bliver det kun de ca. 20 min.<\/li>
    • Serveres med spidsk\u00e5ls salat, mormorsalat eller andet godt. Samt \u201cnemme kartofler\u201d med skr\u00e6l.<\/li>
    • Man kan v\u00e6lge at blende garnituren fra fadet, for s\u00e5 efterf\u00f8lgende at lave en sauce, eller fordele det ud over k\u00f8det.<\/li>
    • Vi valgte bare lidt sm\u00f8r til kartoflerne.<\/li><\/ul><\/div>