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ROAST HONEY DUCK WITH ORANGE SAUCE
HONEY SESAME DRUMSTICKS C
Serves: 4 to 6
Ingredients:
1.2 kg
3 tablespoons
1 tablespoon
1 tablespoon
Sauce:
2
Serves: 4
Ingredients:
8 (1 kg)
1 teaspoon
1 teaspoon
¼ cup
15 g
2 tablespoons
40 g
duck
honey
orange liqueur
vinegar
oranges, juiced
grated rind of 1 orange
water
brown sugar
vinegar
orange liqueur
SOY CHICKEN AND VEGETABLES
Serves: 4
Ingredients:
1 tablespoon
cornÀour
ѿ cup
oyster sauce
2 tablespoons
soy sauce
¼ cup
sherry
2 teaspoons
minced ginger
500 g
chicken ¿llets, sliced
2 cups
sliced stir fry vegetables
1 tablespoon
oil
Method:
In a 3-litre dish mix cornÀour, sauces, sherry, oil and
ginger. Cook on 1000 W for 2 minutes. Add chicken
¿llets and mix to coat with sauce. Cook on 800 W for
5 to 6 minutes stirring halfway through cooking. Mix in
sliced vegetables. Cook on 1000 W for 2 minutes. Stir
and cook for a further 3 minutes on 1000 W.
Method:
Marinate chicken in remaining ingredients for 2
hours. Drain from marinade. Place chicken on wire
shelf in lower shelf position and set a dish beneath.
Cook on Combination 3 for 20 minutes. Turn over.
Convection 200 °C for 10 minutes.
PLUM GLAZED QUAILS
Serves: 2 to 4
Ingredients:
4
½ cup
1
1 tablespoon
2 tablespoons
¼ teaspoon
1 teaspoon
1 tablespoon
1 tablespoon
250 g
quails
cooked long grain rice
green onion, chopped
¿nely chopped basil
chopped shelled pistachio nuts
pinch thyme
pinch cayenne pepper
minced ginger
milk
plum jam
Hoi-sin sauce
can satsuma plums,
drained and seeds removed
red wine
butter
¼ cup
30 g
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 ¼ 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 1000 W for 30 to 40 seconds. Brush jam mixture
over quails and cook on 800 W for 20 to 25 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 1000 W for 1 to 2 minutes. Pour sauce over
quails and serve with vegetables or salad garnished
with extra pistachio nuts.
– 65 –
Poultry
¼ cup
1 tablespoon
1 tablespoon
1 tablespoon
Method:
Clean and pat dry duck with paper towel. Pierce skin at
2 cm intervals with a fork.
Place duck on wire shelf in middle shelf position with
glass shelf in lower position. Cook on Combination 1 for
15 to 20 minutes. Brush the combined honey, liqueur
and vinegar over the duck and cook for a further for
15 minutes or until duck is golden brown. Stand while
preparing sauce.
To Cook Sauce:
Place all ingredients except rind, vinegar and liqueur
in a 2-cup jug. Cook on 1000 W for 2 minutes. Add
water and brown sugar and cook on 1000 W for a
further 3 minutes. Pour sauce over duck, sprinkle
with rind and serve.
chicken drumsticks
chopped garlic
chopped ginger
soy sauce
honey
sesame seeds
water