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– 65 –
Poultry
R
OAST
H
ONEY
D
UCK WITH
O
RANGE
S
AUCE
Serves: 4 to 6
Ingredients:
1.5
kg
duck
3 tablespoons honey
1 tablespoon orange liqueur
1 tablespoon vinegar
Sauce:
2 oranges, juiced
grated rind of 1 orange
¼ cup water
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon orange liqueur
Method:
Clean and pat dry duck with paper towel. Pierce skin
at 2 cm intervals with a fork.
Place duck onto wire rack set on glass tray.
Place into oven and cook on Combination 1 for 30 to
40 minutes. Brush the combined honey, liqueur and
vinegar over the duck and cook for a further for 10
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 High for 1½ to 2 minutes.
Add vinegar and liqueur and cook on High for a
further 30 seconds. Pour sauce over duck, sprinkle
with rind and serve.
S
OY
C
HICKEN AND
V
EGETABLES
Serves: 4
Ingredients:
1 tablespoon cornfl our
⅓ cup oyster sauce
2 tablespoons soy sauce
¼ cup sherry
2 teaspoons minced ginger
500
g
chicken fi llets, sliced
2 cups sliced stir fry vegetables
Method:
In a 3-litre dish mix cornfl our, sauces, sherry and
ginger. Cook on High for 2 to 3 minutes. Add chicken
fi llets and mix to coat with sauce. Cook on Medium-
High for 5 to 7 minutes stirring halfway through
cooking. Mix in sliced vegetables. Cook on High for 3
minutes. Stir and cook for a further 4 minutes on High.
H
ONEY
S
ESAME
D
RUMSTICKS
Serves: 4
Ingredients:
8 (1
kg
) chicken drumsticks
1 teaspoon chopped garlic
1 teaspoon chopped ginger
¼ cup soy sauce
¼ cup honey
2 tablespoons sesame seeds
Method:
Marinate chicken in remaining ingredients for 2
hours. Drain from marinade and arrange on wire rack
set on the glass tray. Cook on Combination 1 for 15
minutes, turn and cook for a further 15 minutes.
P
LUM
G
LAZED
Q
UAILS
Serves: 2 to 4
Ingredients:
4 quails
½ cup cooked long grain rice
1 green onion, chopped
1 tablespoon fi nely chopped basil
2 tablespoons chopped shelled pistachio nuts
pinch thyme
pinch cayenne pepper
¼ teaspoon minced ginger
1 teaspoon milk
1 tablespoon plum jam
1 tablespoon Hoi-sin sauce
250
g
can satsuma plums,
drained and seeds removed
¼ cup red wine
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 High for 30 to 40 seconds. Brush jam mixture
over quails and cook on Medium-High for 10 to 14
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 High for 1 to 2 minutes. Pour
sauce over quails and serve with vegetables or salad
garnished with extra pistachio nuts.
F00039M10QP_CB.indd 65F00039M10QP_CB.indd 652012-6-18 13:55:582012-6-18 13:55:58
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