Duck/Goose
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Max. load sizes
6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
Roast goose; roast duck
1x 4 pc. 1x 8 pc. 2x 4 pc. 2x 8 pc. 4x 4 pc. 4x 8 pc.
Accessories
Duck superspike
Settings
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When roasting geese/ducks, place a deep container underneath these to catch
the fat produced.
Goose/duck portions are best placed on a bed of roasted vegetables on a 1 1/2"
deep granite-enamelled container and pour cold stock or water over them from a
height of 3/4 inch (2 cm), so that the skin becomes crispy and the meat remains
succulent.
Please make sure 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.
"Hold" keeps the product at serving temperature, matures and is ready for use at
any time.
To cook a further batch, please select “new load”.
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