{"id":1657,"date":"2016-10-07T16:28:10","date_gmt":"2016-10-07T14:28:10","guid":{"rendered":"http:\/\/coolinart.cafe\/blog\/?p=1657"},"modified":"2016-10-07T16:28:10","modified_gmt":"2016-10-07T14:28:10","slug":"rose-kacsamell-karamellizalt-fugevel","status":"publish","type":"post","link":"https:\/\/coolinart.cafe\/blog\/2016\/10\/rose-kacsamell-karamellizalt-fugevel\/","title":{"rendered":"Ros\u00e9 kacsamell karamelliz\u00e1lt f\u00fcg\u00e9vel"},"content":{"rendered":"<p style=\"text-align: justify;\">Azt hiszem, hogy nekem az egyik kedvenc \u0151szi-t\u00e9li h\u00fas\u00e9telem a ros\u00e9 kacsamell. Nem olyan nagy \u00f6rd\u00f6ng\u00f6ss\u00e9g megcsin\u00e1lni, nyugodtan v\u00e1gjatok bele, siker\u00fclni fog! Nagyon j\u00f3l passzol hozz\u00e1 mindenf\u00e9le \u0151szi k\u00f6ret: erdei gombam\u00e1rt\u00e1sok, s\u00fct\u0151t\u00f6k, s\u00fclt c\u00e9kla, stb. Most egy sz\u00ednes, gr\u00e1n\u00e1talm\u00e1s, c\u00e9kl\u00e1s sal\u00e1t\u00e1t, \u00e9s karamelliz\u00e1lt f\u00fcg\u00e9t k\u00e9sz\u00edtettem hozz\u00e1. Gr\u00e1n\u00e1talma \u00e9s f\u00fcge is kaphat\u00f3 mostan\u00e1ban a hyperekben. Els\u0151nek munk\u00e1snak t\u0171nhet ez az \u00e9tel, pedig csak annyi a titka, hogy a c\u00e9kl\u00e1t el\u0151re el kell k\u00e9sz\u00edteni a sal\u00e1t\u00e1hoz. Ut\u00e1na azalatt, am\u00edg s\u00fcl a kacsamell, minden egy\u00e9b elk\u00e9sz\u00edthet\u0151.<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter wp-image-1661 size-large lazyload\" data-src=\"https:\/\/i0.wp.com\/coolinart.cafe\/blog\/wp-content\/uploads\/2016\/10\/Blog20161002_190623.jpg?resize=665%2C499&#038;ssl=1\" alt=\"blog20161002_190623\" width=\"665\" height=\"499\" data-srcset=\"https:\/\/i0.wp.com\/coolinart.cafe\/blog\/wp-content\/uploads\/2016\/10\/Blog20161002_190623-scaled.jpg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/coolinart.cafe\/blog\/wp-content\/uploads\/2016\/10\/Blog20161002_190623-scaled.jpg?resize=600%2C450&amp;ssl=1 600w, https:\/\/i0.wp.com\/coolinart.cafe\/blog\/wp-content\/uploads\/2016\/10\/Blog20161002_190623-scaled.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/coolinart.cafe\/blog\/wp-content\/uploads\/2016\/10\/Blog20161002_190623-scaled.jpg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/coolinart.cafe\/blog\/wp-content\/uploads\/2016\/10\/Blog20161002_190623-scaled.jpg?w=1330&amp;ssl=1 1330w, https:\/\/i0.wp.com\/coolinart.cafe\/blog\/wp-content\/uploads\/2016\/10\/Blog20161002_190623-scaled.jpg?w=1995&amp;ssl=1 1995w\" data-sizes=\"(max-width: 665px) 100vw, 665px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 665px; --smush-placeholder-aspect-ratio: 665\/499;\" \/><\/p>\n<p><em>Hozz\u00e1val\u00f3k:<\/em><\/p>\n<p>A h\u00fashoz:<\/p>\n<ul>\n<li>szem\u00e9lyenk\u00e9nt f\u00e9l b\u0151r\u00f6s kacsamell<\/li>\n<li>s\u00f3, bors<\/li>\n<\/ul>\n<p>A f\u00fcg\u00e9hez:<\/p>\n<ul>\n<li>szem\u00e9lyenk\u00e9nt 3-4 szem f\u00fcge<\/li>\n<li>2 ek. cukor<\/li>\n<li>50 ml v\u00edz<\/li>\n<li>1 ek. balzsamecet<\/li>\n<li>bors<\/li>\n<\/ul>\n<p>A sal\u00e1t\u00e1hoz:<\/p>\n<ul>\n<li>4-5 k\u00f6zepes m\u00e9ret\u0171 c\u00e9kla<\/li>\n<li>1 sz\u00e1l s\u00e1rgar\u00e9pa<\/li>\n<li>ruccola<\/li>\n<li>f\u00e9l gr\u00e1n\u00e1talma<\/li>\n<li>2 x 2 ek. <a href=\"http:\/\/www.igazioliva.hu\">ol\u00edvaolaj<\/a><\/li>\n<li>1 ek. balzsamecet<\/li>\n<li>s\u00f3, bors<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><!--more-->El\u0151sz\u00f6r a sal\u00e1t\u00e1hoz a s\u00fclt c\u00e9kl\u00e1t k\u00e9sz\u00edtem el. A s\u00fct\u0151t el\u0151meleg\u00edtem 220 fokra. A c\u00e9kl\u00e1kat alaposan megmosom, a v\u00e9g\u00fcket lev\u00e1gom, \u00e9s s\u00fct\u0151zacsk\u00f3ba teszem. (Eddig egyes\u00e9vel csomagolgattam a c\u00e9kl\u00e1t aluf\u00f3li\u00e1ba \u00e9s \u00fagy tettem a s\u00fct\u0151be, de ez a zacsk\u00f3s megold\u00e1s nagyon klassz, \u00e9s sokkal finomabb lett!) Megsz\u00f3rom 1 tk. s\u00f3val, r\u00e1teszek 2 ek. ol\u00edvaolajat. Kicsit \u00f6sszer\u00e1zom, bek\u00f6t\u00f6m a s\u00fct\u0151zacsk\u00f3 sz\u00e1j\u00e1t, \u00e9s beleteszem egy tepsibe, majd betolom a s\u00fct\u0151be. Kb. 60-80 percet s\u00fct\u00f6m, ut\u00e1na hagyom kicsit kih\u0171lni. Ha kih\u0171lt, leh\u00fazom a h\u00e9j\u00e1t \u00e9s felkock\u00e1zom.<\/p>\n<p style=\"text-align: justify;\">Mialatt s\u00fcl a c\u00e9kla:<\/p>\n<ul>\n<li style=\"text-align: justify;\">a gr\u00e1n\u00e1talm\u00e1t f\u00e9lbev\u00e1gom, \u00e9s kiszedem bel\u0151le a szemeket,<\/li>\n<li style=\"text-align: justify;\">a r\u00e9p\u00e1t megpucolom, \u00e9s nagy lyuk\u00fa reszel\u0151n lereszelem,<\/li>\n<li style=\"text-align: justify;\">a f\u00fcg\u00e9ket negyedelem, \u00e9s<\/li>\n<li style=\"text-align: justify;\">bekock\u00e1zom egy \u00e9les k\u00e9ssel a kacsamellek b\u0151r\u00e9t. Vigy\u00e1zzatok, hogy a h\u00fas\u00e1ba ne v\u00e1gjatok bele! Ros\u00e9 kacsamell s\u00fct\u00e9s\u00e9hez \u00e9n kism\u00e9ret\u0171, pecsenye(nem h\u00edzott) kacsamelleket szoktam venni, \u00edgy mindig t\u00f6k\u00e9letes az eredm\u00e9ny. (A legjobban kezelhet\u0151 a Valdor b\u0151r\u00f6s kacsamell (2 x f\u00e9l kacsamell van \u00f6sszecsomagolva, 40 dkg a kett\u0151 egy\u00fctt), nagyon sok helyen kaphat\u00f3. Ez nem t\u00fal nagy, szerintem pont el\u00e9g egy embernek.) Sz\u00f3val, miut\u00e1n bekock\u00e1ztam a b\u0151r\u00e9t, kicsit borsozom. De ilyenkor m\u00e9g nem s\u00f3zom!<\/li>\n<\/ul>\n<p>Ha k\u00e9sz a c\u00e9kla, a s\u00fct\u0151t 150 fokra \u00e1ll\u00edtom. \u00c9s most megs\u00fct\u00f6m a kacs\u00e1t: egy serpeny\u0151t felforr\u00f3s\u00edtok, \u00e9s beleteszem a kacsamelleket b\u0151r\u00fckkel lefel\u00e9. K\u00f6zepes l\u00e1ngon kb. 7 percet s\u00fct\u00f6m, k\u00f6zben megs\u00f3zom. Ut\u00e1na \u00e1tford\u00edtom, \u00e9s a m\u00e1sik oldal\u00e1t is ugyanennyi ideig s\u00fct\u00f6m kis l\u00e1ngon, szint\u00e9n s\u00f3zom. K\u00f6zben egy g\u00e1ztepsit kib\u00e9lelek s\u00fct\u0151pap\u00edrral, r\u00e1helyezek egy r\u00e1csot \u00e9s r\u00e1teszem b\u0151r\u00f6s fel\u00fckkel felfel\u00e9 a f\u00e9lk\u00e9sz kacsamelleket. Beteszem \u0151ket s \u00fct\u0151be 5 percre. Ha k\u00e9sz kb. 5 percet pihentetem, ut\u00e1na f\u00e9l centis szeletekre v\u00e1gom.<\/p>\n<p style=\"text-align: justify;\">Mik\u00f6zben s\u00fclnek a kacsamellek a serpeny\u0151ben, \u00e9s a s\u00fct\u0151ben, elk\u00e9sz\u00edtem a f\u00fcg\u00e9t. Egy teflonban 2 ek. cukrot elkezdek barn\u00edtani 50 ml v\u00edzzel. Ha m\u00e1r sz\u00e9p aranybarna, beledobom a f\u00fcg\u00e9ket \u00e9s alaposan \u00e1tkeverem, p\u00e1r percet hagyom rotyogni. Tekerek r\u00e1 egy kis borsot, majd hozz\u00e1adom a balzsamecetet.<\/p>\n<p style=\"text-align: justify;\">A sal\u00e1t\u00e1t is \u00f6ssze\u00e1ll\u00edtom: \u00f6sszekeverem a c\u00e9kl\u00e1t a ruccol\u00e1val, reszelt r\u00e9p\u00e1val, meglocsolom az ol\u00edv\u00e1val \u00e9s a balzsamecettel (lehet kr\u00e9m is), borsozom \u00e9s r\u00e1sz\u00f3rom a gr\u00e1n\u00e1talma szemeket.<\/p>\n<p style=\"text-align: justify;\">M\u00e1r csak a t\u00e1lal\u00e1s k\u00f6vetkezik: elhelyezem a t\u00e1ny\u00e9ron a kacsamell szeleteket, kupacolok mell\u00e9 a sal\u00e1t\u00e1b\u00f3l, \u00e9s a f\u00fcg\u00e9b\u0151l. Ut\u00e1na hallgatom a dics\u00e9r\u0151 szavakat! \ud83d\ude42<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Azt hiszem, hogy nekem az egyik kedvenc \u0151szi-t\u00e9li h\u00fas\u00e9telem a ros\u00e9 kacsamell. Nem olyan nagy \u00f6rd\u00f6ng\u00f6ss\u00e9g megcsin\u00e1lni, nyugodtan v\u00e1gjatok bele, siker\u00fclni fog! Nagyon j\u00f3l passzol hozz\u00e1 mindenf\u00e9le \u0151szi k\u00f6ret: erdei gombam\u00e1rt\u00e1sok, s\u00fct\u0151t\u00f6k, s\u00fclt c\u00e9kla, stb. Most egy sz\u00ednes, gr\u00e1n\u00e1talm\u00e1s, c\u00e9kl\u00e1s sal\u00e1t\u00e1t, \u00e9s karamelliz\u00e1lt f\u00fcg\u00e9t k\u00e9sz\u00edtettem hozz\u00e1. Gr\u00e1n\u00e1talma \u00e9s f\u00fcge is kaphat\u00f3 mostan\u00e1ban a hyperekben. Els\u0151nek [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[51,2],"tags":[94,46],"class_list":["post-1657","post","type-post","status-publish","format-standard","hentry","category-husos","category-recept","tag-fuge","tag-kacsa"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ros\u00e9 kacsamell karamelliz\u00e1lt f\u00fcg\u00e9vel - Coolinart.cafe<\/title>\n<meta name=\"description\" content=\"A ros\u00e9 kacsamell az egyik kedvencem. 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