{"id":1308,"date":"2016-04-13T15:04:52","date_gmt":"2016-04-13T15:04:52","guid":{"rendered":"http:\/\/www.food-4jazz.cz\/?p=1308"},"modified":"2016-04-14T18:52:00","modified_gmt":"2016-04-14T18:52:00","slug":"6hodinova-kachna-barbarie","status":"publish","type":"post","link":"https:\/\/www.food-4jazz.cz\/index.php\/2016\/04\/13\/6hodinova-kachna-barbarie\/","title":{"rendered":"6hodinov\u00e1 kachna Barbarie"},"content":{"rendered":"
\"6hodinov\u00e1<\/a>
6hodinov\u00e1 kachna Barbarie<\/figcaption><\/figure>\n
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6hodinov\u00e1 kachna Barbarie<\/div>\t
2016-04-13 17:02:32<\/div>\t\t
Porce 4<\/span><\/div>
Barbarie - ani kachna, ani husa. Kachna pi\u017emov\u00e1 je jedinou dom\u00e1c\u00ed kachnou, kter\u00e1 nepoch\u00e1z\u00ed z kachny divok\u00e9, ale z divoce \u017eij\u00edc\u00ed pi\u017emovky velk\u00e9. Tuto kachnu z\u0159ejm\u011b zdomestikovali Indi\u00e1ni. Brzy po objeven\u00ed Ameriky byla dovezena i do Evropy. V sou\u010dasn\u00e9 dob\u011b se k n\u00e1m pravideln\u011b dov\u00e1\u017e\u00ed z Francie (prod\u00e1v\u00e1 Makro). Typick\u00e9 pro toto plemeno je vysok\u00e1 masitost a t\u00e9m\u011b\u0159 nulov\u00fd podko\u017en\u00ed tuk, ale i p\u0159esto je tmav\u011b \u010derven\u00e9 maso \u0161\u0165avnat\u00e9 a k\u0159ehk\u00e9. \nTento typ kachny tak vynikne v 6hodinov\u00e9 pomal\u00e9 \u00faprav\u011b pe\u010den\u00edm. Od t\u00e9 doby, co jsem tento styl pe\u010den\u00ed poprv\u00e9 zkusila, u\u017e kachnu ani jinak ned\u011bl\u00e1m. Dokonce jsem experimentovala i s 12hodinovou \u00fapravou a v\u00fdsledek je prost\u011b ne\u010dekan\u011b geni\u00e1ln\u00ed! Maso se samo odlupuje od kost\u00ed, k\u016f\u017ei\u010dka k\u0159upe a von\u00ed. To mus\u00edte zkusit!!<\/div>\t
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Napsat hodnocen\u00ed<\/div>\r\n\t\t<\/div>\t\t
Ulo\u017eit Recept<\/a><\/div>\t\t
Tisk<\/div>\t<\/div>\t
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\u010cas na p\u0159\u00edpravu<\/div>\r\n\t\t\t
10 min <\/span><\/div>\r\n\t\t<\/div>\t\t
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Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
6 hr <\/span><\/div>\r\n\t\t<\/div>\t\t
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Celkov\u00fd \u010das<\/div>\r\n\t\t\t
6 hr 10 min <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t
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\u010cas na p\u0159\u00edpravu<\/div>\r\n\t\t\t
10 min <\/span><\/div>\r\n\t\t<\/div>\t\t
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Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
6 hr <\/span><\/div>\r\n\t\t<\/div>\t\t
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Celkov\u00fd \u010das<\/div>\r\n\t\t\t
6 hr 10 min <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t\t
Ingredience<\/div>\t\t\t
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  1. 1 kachna o v\u00e1ze cca 2 kg ( nejl\u00e9pe druh Barbarie)<\/li>\t\t\t\t
  2. jablko, brambor a cibule vlo\u017eit do kachny<\/li>\t\t\t\t
  3. s\u016fl, pep\u0159,<\/li>\t\t\t\t
  4. 1 l\u017e\u00edce su\u0161en\u00e9 major\u00e1nky<\/li>\t\t\t\t
  5. 2 l\u017ei\u010dky km\u00ednu<\/li>\t\t\t\t
  6. 2 l\u017e\u00edce medu na pot\u0159en\u00ed<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
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    je\u0161t\u011b pot\u0159ebujete<\/div>\t\t\t
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    1. klasick\u00fd p\u0159ikl\u00e1p\u011bc\u00ed pek\u00e1\u010d<\/li>\t\t\t\t
    2. p\u00e1r\u00e1tka<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
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      Instrukce<\/div>\t\t\t
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      1. Kachnu omyjte, osu\u0161te. J\u00e1 od\u0159ez\u00e1v\u00e1m biskupa, ale z\u00e1le\u017e\u00ed na v\u00e1s. Kachnu d\u016fkladn\u011b osolte, snese v\u00edc ne\u017e nap\u0159. ku\u0159e. Solte i uvnit\u0159 a zvenku. Nejl\u00e9pe je s\u016fl vet\u0159\u00edt rukama do masa. Dovnit\u0159 kachny vsypte v ruce rozemnutou p\u016flku major\u00e1nky. Vlo\u017ete brambor, jablko a cibuli. Neoloupan\u00e9. Zajist\u00ed v\u00e1m tak prope\u010den\u00ed jako v kamnech i uvnit\u0159 kachny. Zav\u0159ete kachnu p\u00e1r\u00e1tky. Posypte km\u00ednem, zbytkem major\u00e1nky a pep\u0159em. Vlo\u017ete do pek\u00e1\u010dku, m\u00edrn\u011b podlijte vodou, p\u0159iklopte a pe\u010dte 3 hodiny na 120\u00b0C a dal\u0161\u00ed 3 hodiny na 90\u00b0C. St\u00e1le pe\u010dte p\u0159iklopen\u00e9, nepodl\u00e9vejte, tuk neodeb\u00edrejte.<\/li>\t\t\t\t
      2. Geni\u00e1ln\u00ed a ted\u02c7 m\u00e1te 6 hodin jen pro sebe.<\/li>\t\t\t\t
      3. 30 minut p\u0159ed koncem pek\u00e1\u010d odklopte. Zvy\u0161te teplotu na 180\u00b0C. Do mal\u00e9ho kast\u016flku si odeberte nab\u011bra\u010dku vype\u010den\u00e9 \u0161\u0165\u00e1vy z kachny a rozm\u00edchejte s 2 l\u017e\u00edcemi medu. Touto sm\u011bs\u00ed posledn\u00ed p\u016fl hodinu kachnu pot\u00edrejte.<\/li>\t\t\t\t
      4. Maso je d\u00edky pomal\u00e9mu pe\u010den\u00ed velmi vl\u00e1\u010dn\u00e9 a \u0161\u0165avnat\u00e9. Pod\u00e1vejte s bramborov\u00fdm knedl\u00edkem a kysel\u00edm zel\u00edm.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
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        Pozn\u00e1mky<\/div>\t\t\t
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        1. Pokud byste cht\u011bli vyzkou\u0161et 12hodinovou \u00fapravu, jej\u00ed\u017e kouzlo pro kucha\u0159e spo\u010d\u00edv\u00e1 v tom, \u017ee ve\u010der ne\u017e jdete sp\u00e1t, pek\u00e1\u010d s p\u0159ipravenou kachnou vlo\u017e\u00edte do trouby nejd\u0159\u00edve na 90\u00b0C a r\u00e1no a\u017e vstanete teplotu zv\u00fd\u0161\u00edte na 120\u00b0C a k ob\u011bdu m\u00e1te hotovo, tak postupujte v z\u00e1kladn\u00edm postupu stejn\u011b.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>
          Publikoval Jazz Queen<\/div>
          Kitchen Table https:\/\/www.food-4jazz.cz\/<\/div>\t\t<\/div>\r\n\t<\/div>\n
          \"6hodinov\u00e1<\/a>
          6hodinov\u00e1 kachna Barbarie<\/figcaption><\/figure>\n

          \"DSC_0476\"<\/a> \"DSC_0474\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":4,"featured_media":1261,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maso"],"_links":{"self":[{"href":"https:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts\/1308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/comments?post=1308"}],"version-history":[{"count":1,"href":"https:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts\/1308\/revisions"}],"predecessor-version":[{"id":1309,"href":"https:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts\/1308\/revisions\/1309"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/media\/1261"}],"wp:attachment":[{"href":"https:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/media?parent=1308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/categories?post=1308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/tags?post=1308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}