![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/10\/Apelsinipart-blog1.jpg\")
<\/p>\nApelsinipart (canard \u00e0 l’orange)\u00a0on Prantsuse klassikalisse k\u00f6\u00f6ki roog, kus part k\u00fcpsetatakse \u00fcride ja apelsinidega ja serveeritakse apelsinikastmes. Seda toitu valmistatakse nii pardirinnalihast kui ka terve pardina nagu ma sel korral selle valmistasin.
\nSelle toidu valmistamine ei ole nii keeruline kui see tundub, aga mitte ka superlihtne. Igal juhul kui see ette v\u00f5tta, siis on tulemuseks kr\u00f5beda nahaga ja pehme lihaga maitsev toit.<\/p>\n
<\/p>\n
Valmistamisaeg: 20 min ettevalmistus, 2-2,5 tundi toidu valmistamine<\/span> Koostisosad:<\/span> Valmistamine:<\/span> Kaste<\/em> Serveeri parti koos kartuli-juurslleri-pastinaagi p\u00fcree ja vokitud porganditega. Apelsinipart (canard \u00e0 l’orange)\u00a0on Prantsuse klassikalisse k\u00f6\u00f6ki roog, kus part k\u00fcpsetatakse \u00fcride ja apelsinidega ja serveeritakse apelsinikastmes. Seda toitu valmistatakse nii pardirinnalihast kui ka terve pardina nagu ma sel korral selle valmistasin. Selle toidu valmistamine ei ole nii keeruline kui see tundub, aga mitte ka superlihtne. Igal juhul kui see ette v\u00f5tta, siis on tulemuseks […]<\/p>\n","protected":false},"author":1,"featured_media":823,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319],"tags":[369,365,370,371],"class_list":["post-820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","tag-duck","tag-french","tag-rosemary","tag-thyme","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\/820","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=820"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/820\/revisions"}],"predecessor-version":[{"id":826,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/820\/revisions\/826"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/823"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTase: keskmine<\/span>
\nKogus: neljale kuni kuuele<\/span><\/p>\n
\n\u00dcks 2-3 kg part
\nV\u00e4ike kimp rosmariini
\nV\u00e4ike kimp t\u00fc\u00fcmiani
\n4 apelsini
\n1 sibul
\n2-3 k\u00fc\u00fcslauguk\u00fc\u00fcnt
\n1 spl tomatipastat
\n25 ml konjakit
\nSoola ja pipart maitsestamiseks
\n2-3 spl oliivi\u00f5li
\n3 spl suhkrut
\n1 spl siidri\u00e4\u00e4dikat<\/p>\n
\nPart<\/em>
\n1. L\u00f5ika pardi tiiva otsad \u00e4ra, eemalda \u00fcleliigne rasv kui seda on
\n2. Haki t\u00fc\u00fcmian ja rosmariin j\u00e4medalt, raputa pardi sisemusse soola ja pipart. H\u00f5\u00f5ru part seest soola, pipra, rosmariini ja t\u00fc\u00fcmianiga sisse.
\n3. L\u00f5ika 2 apelsini neljaks ja t\u00e4ida part nendega
\n4. Aja praeahi 250 kraadi juurde kuumaks, aseta praeahju pann rasva kogumiseks, millesse vala umbes 300 ml vett, aseta part rinnak \u00fcleval ahjurestile ja k\u00fcpseta 30 min.
\n5. Alanda temperatuur 200 kraadini ja keera parti iga 20 min tagant ja lase kuumutada igast k\u00fcljest umbes 2 tunni jooksul. Sel ajal k\u00fcpseb part kenasti ja samuti muutub nahk \u00fcleni kr\u00f5bedaks.
\n6. L\u00f5ika apelsinikoorest kaunistuseks \u00f5hukesed ribad, keeda neid 3 min ja jahuta. Puista serveerimisel pardile peale.<\/p>\n
\n1. Haki sibul ja k\u00fc\u00fcslauk peeneks, haki peeneks ka umbes 1 tl rosmariini ja t\u00fc\u00fcmiani ja prae v\u00e4heses oliivi\u00f5lis 10 min.
\n2. Lisa tomatipasta ja keeda kastet 20 min madalal temperatuuril
\n3. Pigista 2 apelsinist mahl v\u00e4lja ja lisa kastmele. Maitsesta soola ja pipraga, keeda veel 10 min
\n4. Pruunista eraldi pannin suhkur koos siidri\u00e4\u00e4dikaga karamelliks mdalal temperatuuril umbes 5 min ja lisa kastmele
\n5. Kui part hakkab valmis saama, siis vala rasakogumispannilt natuke rasva ja pardi valmistamise leent kastmesse. Vala kogu rasv eraldi purki, et seda hiljem kasutada. Rasvakogumispannile lisa konjak ja s\u00fc\u00fcta p\u00f5lema. Kui piiritus on p\u00f5lenud, siis vala vedelik, mis pannil on kastmele juurde. Sega l\u00e4bi ja serveeri.<\/p>\n
\nValmis!!<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/10\/Apelsinipart-blog2.jpg\")
<\/p>\n\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"