{"id":13522,"date":"2017-03-10T10:09:23","date_gmt":"2017-03-10T09:09:23","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=13522"},"modified":"2018-04-12T10:19:56","modified_gmt":"2018-04-12T08:19:56","slug":"gressingham-eend-geitenkaas-rode-biet-spek-brioche-gekonfijte-citroen","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gressingham-eend-geitenkaas-rode-biet-spek-brioche-gekonfijte-citroen","title":{"rendered":"Gressingham eend, geitenkaas, rode biet, spek, brioche, gekonfijte citroen"},"content":{"rendered":"Leestijd:<\/span> 2<\/span> minuten<\/span><\/span>

Voor 4 personen<\/strong><\/span><\/h3>\n
    \n
  • 150 g eendenfilet \u2018Gressingham\u2019<\/strong><\/li>\n
  • 2 rode bieten<\/strong><\/li>\n
  • 4 sneden spek<\/strong><\/li>\n
  • 1 toastbrood<\/strong><\/li>\n
  • 1 gekonfijte citroen<\/strong><\/li>\n
  • peper en zout<\/strong><\/li>\n
  • sushi-azijn<\/strong><\/li>\n
  • bieslook<\/strong><\/li>\n
  • peterselie en sjalot (1 soeplepel van elk)<\/strong><\/li>\n
  • steranijs<\/strong><\/li>\n
  • 300 g geitenkaas<\/strong><\/li>\n
  • eetbare bloemen<\/strong><\/li>\n
  • 2 dl room.<\/strong><\/li>\n<\/ul>\n

    Bereiding<\/strong><\/h3>\n
      \n
    1. Snijd het toastbrood in rechthoeken, laat bakken in arachideolie en laat aan weerskanten bruinen.<\/li>\n
    2. Schil de rode bieten. Wikkel \u00e9\u00e9n biet in aluminiumpapier en laat 2 uur garen in de oven. Snij de andere biet in fijne lamellen met de mandoline. Gebruik een vorm om mooie rondjes te maken. Breng bloem aan op de ene helft en bak in de friteuse op 140\u00b0 C.<\/li>\n
    3. Voor de chips: neem de andere helft van de rondjes en laat ze koken in water met de sushi-azijn, de steranijs en de peper.<\/li>\n
    4. Snij de citroen in 4 en verwijder de kern. Gebruik enkel de schil. Versnijden tot een brunoise.<\/li>\n
    5. Plaats de geitenkaas in de blender met een beetje room, peper en zout, bieslook, peterselie, honing en ketchup.<\/li>\n
    6. Haal de biet uit de oven en verwijder de schil. Plaats in de blender samen met de sushi-azijn, peper, zout en olijfolie tot wanneer u een smeu\u00efge cr\u00e8me krijgt.<\/li>\n
    7. Breng de eend op smaak en laat bakken. Peper en zout toevoegen en in fijne sneden snijden.<\/li>\n<\/ol>\n

      Opdienen <\/strong><\/h3>\n
        \n
      1. Plaats de brioche in het midden van een plat bord.<\/li>\n
      2. Leg vervolgens de snee eend op de brioche, een chips van biet en enkele stukjes gekonfijte citroen.<\/li>\n
      3. Neem een spuitzak en breng de mix van rode biet en gietenkaas met verschillende cirkeltjes aan rond de eend.<\/li>\n
      4. Werk af met een snee (Italiaans) spek en eetbare bloemen.<\/li>\n<\/ol>\n

        \"Julie<\/p>\n","protected":false},"excerpt":{"rendered":"

        Leestijd:<\/span> 2<\/span> minuten<\/span><\/span>Voor 4 personen 150 g eendenfilet \u2018Gressingham\u2019 2 rode bieten […]<\/p>\n","protected":false},"author":10,"featured_media":13861,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[900],"tags":[450,369],"class_list":["post-13522","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecepten","tag-gastronomie-wijn","tag-recept"],"yoast_head":"\nGressingham eend, geitenkaas, rode biet, spek, brioche, gekonfijte citroen - Fifty & Me MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/gressingham-eend-geitenkaas-rode-biet-spek-brioche-gekonfijte-citroen\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gressingham eend, geitenkaas, rode biet, spek, brioche, gekonfijte citroen - 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