{"id":4451,"date":"2022-09-30T21:29:07","date_gmt":"2022-09-30T18:29:07","guid":{"rendered":"http:\/\/andrestover.com\/?p=4451"},"modified":"2022-09-30T21:29:08","modified_gmt":"2022-09-30T18:29:08","slug":"pardi-confit-confit-de-canard","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/pardi-confit-confit-de-canard\/","title":{"rendered":"Pardi confit (confit de canard)"},"content":{"rendered":"\n

Prantuse klassikaline roog, mis on alguse saanud Gaskooni regioonist ja levinud \u00fcle Prantsusmaa ning ka \u00fcle maailma. Algselt valmistati sedasi tervet parti, aga t\u00e4nap\u00e4eval on levinud valmistada seda rooga pardikoibadest. Tegemist on unikaalse viisiga liha valmistada. Liha marineeritakse soola ja \u00fcrtidega \u00fcle\u00f6\u00f6 v\u00f5i kuni 36 tundi +4 kraadi C juures ning seej\u00e4rel k\u00fcpsetatakse \u00fcleni pardirasvas madalal temperatuuril umbes 8 tundi. Rasvas k\u00fcpsetamine muudab liha v\u00e4ga pehmeks ning see j\u00e4\u00e4b v\u00e4ga mahlaseks. Samuti v\u00f5imaldab rasv liha s\u00e4ilitada. Sedasi valmistatult on liha hangunud rasva sees s\u00e4ilitatud kuid ja isegi aastaid. Enne confiti serveerimist sulatatakse rasv \u00fcles, pardikoivad t\u00f5stetakse rasvast v\u00e4lja, kuivatatakse \u00fcleliigsest rasvast ning grillitakse restil kuldpruuniks ning serveeritakse meelep\u00e4raste lisanditega. Selle toidu valmistamine on \u00fcks paras ettev\u00f5tmine, aga v\u00f5ite mind uskuda, et tulemus v\u00e4\u00e4rib seda vaeva.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


Valmistamisaeg: 1 \u00f6\u00f6p\u00e4ev pardikoibade marineerimine, 8 tundi k\u00fcpsetamine, 35-45 minutit liha pruunistamine
Tase: keskmine
Kogus: neljale<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
Neli pardikoiba
800 g pardirasve
3 spl meresoola
Kimbuke t\u00fc\u00fcmiani, soovi korral v\u00f5ib lisada ka teisi \u00fcrte nagu salveid, rosmariini ning oreganot
6 k\u00fc\u00fcslauguk\u00fc\u00fcnt purustatud
1 keskmine sibul viilutatud
1 tl musta pipra teri
3 loorberilehte<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

  1. Haki sibul ja purusta k\u00fc\u00fcslauk, h\u00f5\u00f5ru pardikoibi meresoola, k\u00fc\u00fcslaugu ja t\u00fc\u00fcmiani seguga, aseta kaussi koos sibula ja t\u00fc\u00fcmianiga. Marineeri 24 tundi<\/li>
  2. Sulata pardirasv, vala paksup\u00f5hjalisse potti, p\u00fchi pardikoivad puhtaks \u00fcrtidest ja piprateradest ning aseta potti nii, et koivad on \u00fcleni rasvaga kaetud.<\/li>
  3. K\u00fcpseta praeahjus 100 kraadi juures umbes 8 tundi.<\/li>
  4. Sedasi rasvas v\u00f5ib liha s\u00e4ilitada p\u00e4ris pikalt. Mina hoidsin seda ikkagi +4 kraadi C juures, aga lihaga ei juhtu midagi ka toatemperatuuril.<\/li>
  5. Enne l\u00f5plikku valmistamist sulata rasv \u00fcles, t\u00f5sta koivad ettevaatlikult v\u00e4lja, liha on v\u00e4ga pehme ja v\u00f5ib kergesti laguneda.<\/li>
  6. N\u00f5ruta liha kuivaks \u00fcleliigsest rasvast, aseta lihat\u00fckid ahjurestile, pane resti alla rasva p\u00fc\u00fcdmiseks ahjuvann ning k\u00fcpseta grillil 35-45 minutit v\u00f5i seni kui koivad on kenasti pruunid ning nahk kr\u00f5be.<\/li>
  7. Serveeri meelep\u00e4rase lisandiga, toorsalati, ahjukatrulite, r\u00fcstitud aedviljaga.
    Valmis!!<\/li><\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Prantuse klassikaline roog, mis on alguse saanud Gaskooni regioonist ja levinud \u00fcle Prantsusmaa ning ka \u00fcle maailma. Algselt valmistati sedasi tervet parti, aga t\u00e4nap\u00e4eval on levinud valmistada seda rooga pardikoibadest. Tegemist on unikaalse viisiga liha valmistada. Liha marineeritakse soola ja \u00fcrtidega \u00fcle\u00f6\u00f6 v\u00f5i kuni 36 tundi +4 kraadi C juures ning seej\u00e4rel k\u00fcpsetatakse \u00fcleni pardirasvas […]<\/p>\n","protected":false},"author":1,"featured_media":4454,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19],"tags":[669,369,365],"class_list":["post-4451","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","tag-duck-fat","tag-duck","tag-french","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4451","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=4451"}],"version-history":[{"count":26,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4451\/revisions"}],"predecessor-version":[{"id":4480,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4451\/revisions\/4480"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/4454"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=4451"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=4451"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=4451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}