{"id":3091,"date":"2008-11-19T09:20:00","date_gmt":"2008-11-19T07:20:00","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/lemoeneend\/"},"modified":"2019-05-23T12:38:12","modified_gmt":"2019-05-23T10:38:12","slug":"die-lekkerste-lemoeneend","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/die-lekkerste-lemoeneend\/","title":{"rendered":"Die lekkerste lemoeneend"},"content":{"rendered":"<p><span class=\"penci-recipe-shortcode\">\t<div id=\"penci-recipe-card\"><\/div>\r\n\t<div class=\"wrapper-penci-recipe\">\r\n\t\t<div class=\"penci-recipe penci-recipe-hide-featured penci-recipe-novertitle precipe-style-2\">\r\n\t\t\t<div class=\"penci-recipe-heading\">\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t<div class=\"penci-recipe-metades\">\r\n\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"recipe-title-nooverlay\">Die lekkerste lemoeneend<\/h2>\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"penci-recipe-meta\">\r\n\t\t\t\t\t\t\t<span>\r\n\t\t\t\t\t\t\t\t<i class=\"penci-ficon ficon-hot-food\"><\/i> <span class=\"remeta-item\">Serves:<\/span> <span class=\"servings\">4<\/span>\r\n\t\t\t\t\t\t\t\t<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"penci-nutrition-meta\">\r\n\t\t\t\t\t\t\t\t\t<i class=\"penci-ficon ficon-fire\"><\/i>\r\n\t\t\t\t\t\t\t\t\t<span class=\"remeta-item nutrition-lable\">Nutrition facts:<\/span>\r\n\t\t\t\t\t\t\t\t\t<span class=\"nutrition-item penci-hide-nutrition\">200 calories<\/span>\r\n\t\t\t\t\t\t\t\t\t<span class=\"nutrition-item penci-hide-nutrition\">20 grams fat<\/span>\r\n\t\t\t\t\t\t\t\t<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\r\n\t\t\t\t\t\t\t<div class=\"penci-recipe-ingredients penci-recipe-not-visual\">\r\n\t\t\t\t\t<h3 class=\"penci-recipe-title\">Ingredients<\/h3>\r\n\t\t\t\t\t\t\t\t\t\t<ul>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 1 eend (koop \u2019n Peking-eend)<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 30 ml (2 e) brandewyn<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 1 lemoen, in kwarte gesny<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 250 ml (1 k) tuisgemaakte hoenderaftreksel (of jy kan \u2019n\u00a0aftreksel kook met die nekkie en ander binnegoed van\u00a0die eend, verwyder net die lewertjie). Klik hier vir ons resep vir tuisgemaakte hoenderaftreksel<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 5 ml (1 t) tamatiepuree<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 sout en gemaalde swartpeper<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Sous<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 100 g suiker<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 50 g botter<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 4 lemoene, gerasperde skil en uitgedrukte sap van 2, en die gesnyde segmente van die\u00a0ander 2 vir opdiening<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 uitgedrukte sap van 1 suurlemoen<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 3 likeurglasies (sowat 60 ml) Cointreau (lemoenlikeur) of\u00a0brandewyn<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 3 likeurglasies wynasyn<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 1 e swartbessiekonfyt<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u2022 1 gelyk eetlepel mielieblom<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Voorverhit die oond tot 220 \u00b0C.<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t<div class=\"penci-recipe-method\">\r\n\t\t\t\t\t<h3 class=\"penci-recipe-title\">Instructions<\/h3>\r\n\t\t\t\t\t<p>1 Verwyder die oortollige vet van die eend. Vryf 15 ml brandewyn oor die eend en gooi 15 ml saam met die lemoen in die maagholte. Vryf sout en peper in die vel in en strooi \u2019n bietjie in die holte ook. Prik die vel met \u2019n tandestokkie. Sit die eend\u00a0op \u2019n roosterrakkie in \u2019n oondpan en bak vir 20 min. om die vet te smelt.<br \/>\n2 Draai die temperatuur\u00a0af na 190 \u00b0C. Haal n\u00e1 40 min.\u00a0uit. Gooi die vet af (bewaar die\u00a0vet soos goud) en gooi die\u00a0aftreksel en tamatiepuree in die\u00a0oondpan by die eend. Sit terug\u00a0in die oond en rooster tot goudbruin\u00a0tot die sappe helder uit\u00a0die dikste deel van die boudjies\u00a0loop.<br \/>\n3 Berei intussen die sous:\u00a0Meng die suiker en botter in \u2019n\u00a0middelslagkastrol en smelt oor\u00a0\u2019n lae hitte. Laat karamelliseer.<br \/>\n4 Voeg die res van die bestanddele\u00a0tot by die wynasyn by en\u00a0kook af tot dit met \u2019n derde verminder het.<br \/>\n5 Voeg \u2019n halfkoppie van die gebakte eend se pansouse by. Voeg die swartbessiekonfyt\u00a0en die mielieblom aangemaak in \u2019n bietjie water net voor opdiening by. Laat kook tot blink en verdik.<br \/>\n6 Sit die eend voor met vars lemoensegmente\u00a0en die lemoensous.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t<\/div>\r\n\t\t\r\n\t<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Die sous in hierdie lemoeneend maak die resep verruklik! Deur Vickie de Beer<\/p>\n","protected":false},"author":4,"featured_media":18023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2946],"tags":[79,292,1659,6551,6552],"class_list":["post-3091","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kos","tag-lemoen","tag-resepte","tag-eend","tag-duck","tag-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Die lekkerste lemoeneend | rooi rose<\/title>\n<meta name=\"description\" content=\"Die sous in hierdie lemoeneend maak die resep verruklik! 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