Roast Honey Duck with Orange Sauce
Serves: 4 to 6
Ingredients:
1.5 kg duck
3 tablespoons honey
1 tablespoon orange liqueur
1 tablespoon vinegar
Ingredients:
2 oranges, juiced
grated rind of 1 orange
1
/
4
cup water
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon orange liqueur
Method:
Clean and pat dry duck with paper towel. Pierce skin
at 2 cm intervals with a fork.
Place duck onto a rack into a 2-litre casserole dish.
Place on Low Rack and cook on Combination 6
for 30 to 40 minutes. Brush the combined honey,
liqueur and vinegar over the duck and cook for a
further for 10 minutes or until duck is golden brown.
Stand while preparing sauce.
Sauce:
Place all ingredients except rind, vinegar and liqueur
in a 2-cup jug. Cook on HIGH for 1
1
/
2
to 2 minutes.
Add vinegar and liqueur and cook on HIGH for a
further 30 seconds. Pour sauce over duck, sprinkle
with rind and serve.
MC
Plum Glazed Quails
Serves: 2 to 4
Ingredients:
4 quails
1
/
2
cup cooked long grain rice
1 tablespoon chopped green onions
1 tablespoon finely chopped basil
2 tablespoons chopped shelled pistachio nuts
pinch thyme
pinch cayenne pepper
1
/
4
teaspoon minced ginger
1 teaspoon milk
1 tablespoon plum jam
1 tablespoon Hoi-sin sauce
250 g can satsuma plums,
drained and seeds removed
1
/
4
cup red wine
Method:
Wash, clean and pat dry quails. In a 1-litre dish,
combine rice, spring onions, basil, pistachio nuts,
thyme, cayenne, pepper, ginger and milk. Mix well
and place a
1
/
4
of the mixture into the cavity of
each quail. Tie the legs together and place quails
into a shallow 2-litre dish. Set aside. In a 2-cup jug,
combine plum jam, hoi-sin sauce and butter. Cook
on HIGH for 30 to 40 seconds. Brush jam mixture
over quails and cook on MED HIGH for
10 to 14 minutes, brush with glaze halfway through
cooking. Cover and allow to stand for 5 minutes
whilst preparing the sauce. Puree plums with wine
and heat in a 2-cup jug on HIGH for 1 to 2 minutes.
Pour sauce over quails and serve with vegetables or
salad garnished with extra pistachio nuts.
Chinese Chicken Wings
Serves: 4 to 6
Ingredients:
1 kg chicken wings
1
/
2
cup teriyaki sauce
2 tablespoons tomato sauce
1 tablespoon Worcestershire sauce
1 clove garlic, crushed
2 tablespoons honey
Method:
Place chicken wings in a 3-litre dish. Add all
remaining ingredients. Stir well. Cover and leave to
marinate overnight.
To Cook by Microwave:
Remove marinade and cook on MED HIGH for 20 to
25 minutes. Stir halfway through cooking.
To Cook by Grill:
Prepare chicken wings and marinade as above.
Arrange chicken wings on High Rack and brush with
marinade. Cook on Grill 1 for 26 to 28 minutes,
Turning over halfway through grilling and rebrushing
with marinade.
G
Poultry
Crispy Chicken with Hot Salsa
Serves: 4 to 6
Ingredients:
1 large avocado
1
/
2
small red onion
1 small tomato, peeled and seeded
1
/
2
red capsicum
2 cloves garlic, crushed
3 tablespoons olive oil
3 tablespoons chopped coriander
1 tablespoon lime juice
4 chicken breast fillets with skin
salt and pepper
Method:
Preheat oven to Convection 220˚C. Finely dice the
avocado, onion, tomato, and capsicum. Mix together
with the crushed garlic, coriander and seasonings.
Flatten the chicken breasts with a rolling pin, lift the
skin to create a pocket and fill with the salsa mixture.
Place the chicken in a baking dish.
Drizzle chicken with remaining olive oil. Place the
chicken in the baking dish onto the Low Rack and
cook on 220˚C for 25 to 30 minutes or until cooked
and golden.
C
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