Roast goose for these products, use
Goose leg grids or duck SuperSpike
Goose breast, classic
Roast duck
Duck leg
Duck breast, braised
Always select the “welldone + tender” setting for all duck and goose dishes that you wish to roast in the
traditional way. This applies equally to whole birds or just legs. If you want to dress up your goose or duck
with marinades or honey, do not brush these on until the cooking process has ended.
It is not necessary to pour them on while the cooking is in progress.
Wild duck for these products, use grids
Barbary duck breast, for these products, use
medium rare granite enameled container 3/4” (20 mm)
Duck breast, medium rare
For pink duck breast, always select “rare”.
You can even select the core temperature to one degree.
Average cooking times: effective cooking time depends on the condition, composition and quantity of
the products and the selected cooking and browning level.
Example Quantity Cooking time
Roast duck 3.3 lbs. (1.5 kg) 1 hr. 40 min.
Roast goose 6.6 lbs. (3 kg) 3 hr.
Duck breast, medium rare 0.4 lbs. (180 g) 8 min
duck /
goose
When roasting geese/ducks, place a deep container underneath these to catch the fat produced.
Goose/duck portions are best placed on a 40 mm granite-enamelled container and pour cold stock or
water over them from a height of 2 cm. In order for the skin to remain crispy and the meat succulent,
please take care that the unprotected side of the meat is covered with liquid. The upper side of the
skin will then be crispy. After cooking, you then have the basis for the sauce in addition to the goose/
duck portions.
Simply follow the suggestion from SelfCooking Control
®
. If necessary, select your own desired
result from “light” to “dark” and from “rare” to “welldone + tender”. You can even select the core
temperature to one degree.
Examples recommended accessories setting
light dark
light dark
light dark
rare
welldone
+ tender
rare
welldone
+ tender
rare
welldone
+ tender
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