{"id":202809,"title":"Kachn\u00ed prso su\u0161en\u00e9 v lednici","modified":"2026-11-04T14:47:47+01:00","plain":"Kachn\u00ed prso nalo\u017een\u00e9 do soli, opep\u0159en\u00e9 a pot\u00e9 t\u0159i t\u00fddny su\u0161en\u00e9 v ut\u011brce v z\u00e1suvce na zeleninu v lednici\n\n\n\nT\u00e9m\u011b\u0159 pr\u016fsvitn\u00e9 pl\u00e1tky, tmav\u011b \u010derven\u00e9 maso s v\u00fdraznou chut\u00ed pep\u0159e, tenk\u00fd prou\u017eek tuku, kter\u00fd se rozpl\u00fdv\u00e1 na jazyku: su\u0161en\u00e9 kachn\u00ed prso m\u00e1 sv\u00e9 m\u00edsto na ka\u017ed\u00e9m sv\u00e1te\u010dn\u00edm oblo\u017een\u00e9m tal\u00ed\u0159i k aperitivu. Tato verze se p\u0159ipravuje v\u00fdhradn\u011b v lednici a sta\u010d\u00ed na ni kachn\u00ed prso, s\u016fl, pep\u0159 a \u010dist\u00e1 ut\u011brka. Nejt\u011b\u017e\u0161\u00ed je po\u010dkat si na prvn\u00ed pl\u00e1tek.\n\n\n\nCo je su\u0161en\u00e9 kachn\u00ed prso?\n\n\n\nJde o syrov\u00e9 kachn\u00ed prso, kter\u00e9 se nejm\u00e9n\u011b na 12 hodin zasype sol\u00ed, pak se opl\u00e1chne, opep\u0159\u00ed a pomalu su\u0161\u00ed. V t\u00e9to verzi str\u00e1v\u00ed t\u0159i t\u00fddny zabalen\u00e9 v ut\u011brce na dn\u011b z\u00e1suvky na zeleninu. Recept vy\u017eaduje jen p\u00e1r surovin a \u017e\u00e1dn\u00e9 zvl\u00e1\u0161tn\u00ed vybaven\u00ed: je ide\u00e1ln\u00ed pro prvn\u00ed pokusy s dom\u00e1c\u00ed v\u00fdrobou masn\u00fdch specialit.\n\n\n\nPro\u010d na sv\u00e1tky nezkusit p\u0159ipravit tak\u00e9 dom\u00e1c\u00edho uzen\u00e9ho lososa?\n\n\n\nSu\u0161en\u00ed s ko\u0159eny v jihoz\u00e1padn\u00ed Francii\n\n\n\nSu\u0161en\u00e9 kachn\u00ed prso poch\u00e1z\u00ed z jihoz\u00e1padn\u00ed Francie, kde kachna kraluje m\u00edstn\u00ed kuchyni. P\u016fvodn\u011b se su\u0161ilo proto, aby d\u00e9le vydr\u017eelo, co\u017e byl p\u0159ed p\u0159\u00edchodem lednic b\u011b\u017en\u00fd zp\u016fsob uchov\u00e1v\u00e1n\u00ed masa.\n\n\n\nPastevci a roln\u00edci m\u011bli ve zvyku su\u0161it maso, aby ho mohli j\u00edst b\u011bhem zimn\u00edch m\u011bs\u00edc\u016f. Tento zvyk p\u0159etrval d\u00edky chuti: pevn\u011bj\u0161\u00ed maso, osolen\u00e9 tak akor\u00e1t, skv\u011ble o\u017eiv\u00ed sal\u00e1t i oblo\u017een\u00e9 prk\u00e9nko k aperitivu.\n\n\n\nPokud hled\u00e1te stejn\u011b snadn\u00fd recept, pod\u00edvejte se na su\u0161enou vep\u0159ovou panenku s chilli papri\u010dkami piment d’Espelette\n\n\n\nHlavn\u00ed suroviny na su\u0161en\u00e9 kachn\u00ed prso\n\n\n\nZ\u00e1kladem v\u0161eho je samotn\u00e9 kachn\u00ed prso. Vyberte \u010derstv\u00e9 a kvalitn\u00ed, nejl\u00e9pe od m\u00edstn\u00edho chovatele nebo z kachny chovan\u00e9 ve voln\u00e9m v\u00fdb\u011bhu.\n\n\n\nS\u016fl zaji\u0161\u0165uje konzervaci, ale je pot\u0159eba s n\u00ed zach\u00e1zet s m\u00edrou: 12 a\u017e 24 hodin nasolov\u00e1n\u00ed sta\u010d\u00ed, aby prso z\u00edskalo chu\u0165 a nebylo p\u0159esolen\u00e9.\n\n\n\nPokud m\u00e1te r\u00e1di dobr\u00e9 su\u0161en\u00e9 maso, vyzkou\u0161ejte recept na italskou coppu\n\n\n\nPep\u0159, bylinky a dal\u0161\u00ed ko\u0159en\u00ed si vyberte podle vlastn\u00ed chuti. Tymi\u00e1n, rozmar\u00fdn, chilli papri\u010dky piment d’Espelette nebo jalov\u010dinky dodaj\u00ed kachn\u00edmu prsu poka\u017ed\u00e9 jin\u00fd charakter.\n\n\n\nPraktick\u00e9 rady pro poveden\u00e9 su\u0161en\u00e9 kachn\u00ed prso\n\n\n\nUt\u011brku m\u011b\u0148te ka\u017ed\u00e9 dva a\u017e t\u0159i dny, poka\u017ed\u00e9 za \u010distou a suchou. Vlhkost, kter\u00e1 se v l\u00e1tce hromad\u00ed, zp\u016fsobuje ka\u017een\u00ed masa.\n\n\n\nBu\u010fte trp\u011bliv\u00ed a kachn\u00ed prso pravideln\u011b kontrolujte: pl\u00edse\u0148 nebo nezvykl\u00fd z\u00e1pach jsou varovn\u00fdm sign\u00e1lem.\n\n\n\nPo t\u0159ech t\u00fddnech ho nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky: va\u0161e dom\u00e1c\u00ed masn\u00e1 specialita je p\u0159ipraven\u00e1 okouzlit hosty. Dobrou chu\u0165!\n\n\n\nRecept poskytl Luc Gigeannais\n\n\n\n\n\n\tKachn\u00ed prso su\u0161en\u00e9 v lednici\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kachn\u00ed prsos\u016fl (tolik, aby bylo kachn\u00ed prso zcela zakryt\u00e9)pep\u0159bylinky nebo ko\u0159en\u00ed podle vlastn\u00edho v\u00fdb\u011bru\t\n\t\n\t\tKachn\u00ed prso zcela zasypte sol\u00ed a nechte alespo\u0148 12 hodin odle\u017eetZ prsa d\u016fkladn\u011b odstra\u0148te s\u016fl kart\u00e1\u010dkemPrso opl\u00e1chn\u011bte pod tekouc\u00ed vodouPrso vydatn\u011b opep\u0159ete a p\u0159idejte bylinky nebo ko\u0159en\u00ed podle vlastn\u00edho v\u00fdb\u011bruPrso zabalte do \u010dist\u00e9 ut\u011brkyZabalen\u00e9 prso ulo\u017ete na 3 t\u00fddny do z\u00e1suvky na zeleninu v ledniciB\u011bhem t\u011bchto 3 t\u00fddn\u016f ut\u011brku \u010dasto a pravideln\u011b m\u011b\u0148te\t\n\t\n\t\t\t\n\t\n\t\tViande s\u00e9ch\u00e9eFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=202809"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202809\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202113"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=202809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=202809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=202809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}