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Meat
Stuffed duck
Preparation time: 135 minutes
Serves 4
For the duck
1 duck (2 kg), ready to cook
1 tsp. salt
Pepper
1 tsp. thyme
For the stuffing
2 oranges | diced
1 apple | diced
1 onion | diced
½ tsp. salt
Pepper
½ tsp. thyme, ground
1 bay leaf
For the sauce
350 ml chicken stock
125 ml white wine
125 ml orange juice
1 tsp. cornflour
½ tbsp. water | cold
Salt
Pepper
Accessories
Glass oven dish
Rack
Food probe
4 skewers
Preparation
Season the duck with the salt, pepper
and thyme.
To make the stuffing, mix together the
diced orange, apple and onion. Season
with the salt, pepper, time and bay leaf.
Fill the duck with the stuffing and
secure with skewers.
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Place the duck, breast side up, in the
glass oven dish. Insert the food probe.
Place the glass oven dish on the rack in
the oven and cook.
After 30 minutes, pour 250 ml of the
chicken stock over the bird.
At the end of the cooking duration,
remove the duck from the oven. Skim
off any fat and pour the juices into a
saucepan. Add the rest of the chicken
stock, the white wine and the orange
juice to make the sauce.
Stir the cornflour into the water and
then add it to the sauce to aid
thickening. Then bring to the boil.
Season with salt and pepper to taste.
Settings
Automatic programme
Meat | Poultry | Duck
Programme duration: Approx.
70 minutes
Manual
Oven functions: MW + Auto Roast
Temperature: 180 °C
Power level: 150 W
Core temperature: 95 °C
Booster: Off
Pre-heat: Off
Crisp function: On
Duration: Approx. 60 minutes
Shelf level: 1
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