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Recipes
Meat, Fish and Poultry
France
Italy
Duck in Orange Sauce
Quails in Cheese and Herb Sauce
“Carnard à l’orange”
Total cooking time: approx. 65-73 minutes
Utensils:
Round baking pan
(dm. approx. 32 cm)
Soup bowls
Two bowls with cover (2 l contents)
“Quaglie in salsa vellutata”
Total cooking time: approx. 18-22 minutes
Utensils:
Kitchen string
Flat, square casserole dish
(approx. 20 x 20 x 6 cm)
Bowl with cover (1 l contents)
Ingredients
Ingredients
1
1
200
1
6
1
1
1
250
150
1
ml
tbsp
tbsp
tbsp
ml
ml
tbsp
Young duck (1800 to 2000 g) without
Innards
Salt
Pepper
Twig of Marjoram
Water
Duck liver (50 g)
Oranges, untreated (1200 g)
Sugar (10 g)
Water
Vinegar
Meat broth
Port wine
Potato flour (10 g)
4
200 g
1 tsp
1 tbsp each
150
250
2
2
50
ml
ml
tbsps
tbsps
g
Quails (600 - 800 g)
Salt
Pepper
Marbled bacon, thinly sliced
Butter or margarine to grease the pan
Fresh Parsley per quail
Sage
Rosemary
Basil, finely chopped
Port wine
Meat broth
Butter or margarine (20 g)
Flour (20 g)
Shredded Emmentaler cheese
Preparation
Preparation
1. Wash the inside and outside of the duck, pat dry, season
with salt and pepper. Place the twig of marjoram in the
inside of the duck.
2. Pour water into the baking pan and place a soup bowl,
upside-down, into it. Place the duck on top of the plate,
bake on low rack. Turn after 1/2 of cooking time.
1. Wash the quails and carefully pat dry. Salt and pepper
the inside and outside, wrap bacon slices around outside,
tie with kitchen string.
2. Place the quails onto the high rack and bake.
58-62 Min.
8-10 Min.
3. Grease the casserole dish, place the quail with the grilled
side down into the casserole dish.
Finely chop the herbs, sprinkle over quail and pour port
wine over it. Place the quails onto the low rack and cook.
30P/230°C
Place the duck on a pre-warmed serving platter.
3. Carefully remove excess fat from the roast drippings and
put into a bowl. Add duck liver, cover and cook.
2-4 Min.
6-8 Min.
4. Put sauce into a bowl, cover and heat.
approx. 2 Min.
100P
Mix butter and flour, add to sauce, let come to a boil
and cook.
Stir once during cooking.
100P
5. Add the orange peel, vinegar, meat broth and port wine
to the liver.
6. Squeeze the juice of one orange. Mix the potato flour
with the orange juice and stir into the sauce. Cover, cook
and wait until the sauce slightly thickens. Stir occasionally
and after cooking is finished.
3-4 Min.
70P
Remove the quail from the gravy.
100P
4. Thinly peel two oranges, cut the peel into very thin
strips. Put into the second bowl, add sugar and water,
cover and heat.
2-3 Min.
70P
approx. 2 Min.
100P
5. Stir cheese into the sauce. Add the cheese sauce to the
gravy, mix well, pour over quail and serve.
100P
7. Peel the leftover oranges, filet (remove fruit pulp from
skin) and also place on serving platter. If required,
remove excess fat from sauce, remove the duck liver and
season to taste.
8. Pour some sauce over the orange filets. Fill rest of sauce
into a sauce boat and serve alongside the duck.
Tip:
If required, place the duck on the low rack and bake for
an additional 5 minutes prior to serving.
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