En af mine hofretter er Confit af andel\u00e5r. Der er s\u00e6rlige minder forbundet med denne ret. Det var mit f\u00f8rste m\u00e5ltid i Paris for rigtig mange \u00e5r siden.<\/p>\n
4 andel\u00e5r<\/p>\n
500 g. andefedt (bed familie og venner om at gemme n\u00e5r der steget and til mortens aften og juleaften) Fedtet holder l\u00e6nge i et t\u00e6tsluttende glas i k\u00f8leskabet.<\/p>\n
Et lille bundt persille, timian og laurb\u00e6rblad, 3 spk salt og en halv tsk. sukker.<\/p>\n
A.<\/p>\n
1 d\u00f8gn f\u00f8r du skal confitere gnider du andel\u00e5rerne ind i en blanding af salt og sukker. Andel\u00e5rerne s\u00e6ttes i k\u00f8leskabet.<\/p>\n
B.<\/p>\n
Salt sukker t\u00f8rres af andel\u00e5rerne. Andel\u00e5rerne s\u00e6tter over i en gryde med andefedt persille, timian og laurb\u00e6rblad ved svag varme (det skal blot sige blop)<\/p>\n
Efter ca 2 1\/2 time slipper andek\u00f8det l\u00e5rbenet og confiteringen er f\u00e6rdig.<\/p>\n
Dette kan g\u00f8res i god tid f\u00f8r du skal have g\u00e6ster.<\/p>\n
C.<\/p>\n
N\u00e5r du skal servere andel\u00e5rerne s\u00e6ttes de i en 220 grader varm ovn med en skefuld andefedt p\u00e5 hvert l\u00e5r. N\u00e5r l\u00e5rerne er spr\u00f8de og l\u00e6kre serveres de med brasede kartofler – gerne i braset i andefedt og en syrlig salat f.eks med \u00e6bler, som danner modspil det fede and. Guf.<\/p>\n
PS. En traditionel selleripure smager ogs\u00e5 rigtig godt til andel\u00e5rerne.<\/p>\n","protected":false},"excerpt":{"rendered":"
confit af and<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[5,3],"tags":[],"class_list":["post-35","post","type-post","status-publish","format-standard","hentry","category-hovedretter","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/posts\/35","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35"}],"version-history":[{"count":11,"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/posts\/35\/revisions"}],"predecessor-version":[{"id":410,"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/posts\/35\/revisions\/410"}],"wp:attachment":[{"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}