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RECIPES
98
Roast Five Spice Duck with Peach and Ginger Chutney
2 quarts water
3
⁄
4
cup salt
1 cup brown sugar
1
⁄
4
cup onion, chopped
1 orange, sliced
1
⁄
4
inch thick
6 whole cloves
5 garlic cloves, crushed
2 Tablespoons soy sauce
3 Tablespoons five spice powder
3 cups cold water
2-3 pound fresh duck
1
⁄
2
cup honey
In a 10-12 quart stockpot, bring first nine ingredients to a boil. Turn down to a simmer and cook for 30 minutes. Add 3 cups cold
water and cool down. Once liquid is cool, add duck. Cover and marinate in the refrigerator for a minimum 8 hours to overnight.
Drain and truss the duck with butcher’s twine. Place on roasting rack inside of roasting pan. Pat ducks dry with paper towels.
Adjust oven rack to position 2. In Dacor Guide, select Duck. Allow oven to preheat. Place duck in oven and insert meat probe.
Set internal temperature to 170˚. Cook until golden brown, and an instant-read thermometer reaches 170˚ in the thigh. Occasionally
remove fat from bottom of roasting pan with baster. During the last 10-15 minutes, baste the duck with honey. Let the duck rest for
10-15 minutes before carving.
PEACH AND GINGER CHUTNEY
1
⁄
2
cup apple, peeled and cored, cut into small dice
1
⁄
4
cup onion, cut into small dice
1 Tablespoon ginger, minced
1
⁄
4
cup brown sugar
1
⁄
2
cup apple cider vinegar
1 (8 ounce) bag dried cranberries
1
⁄
4
teaspoon crushed red pepper flakes
1 (28 ounce) can peaches, drained and cut into medium dice
In a 2 quart saucepot, combine apple, onion, ginger, brown sugar, apple cider vinegar, dried cranberries and crushed red peppers.
Bring to a boil; reduce heat. Hold on simmer plate on low, stirring occasionally. Stir in peaches before service to heat through.
Serve sauce warm with poultry, pork, or ham. This sauce can hold on the simmer plate for a maximum of four hours.
Serves 4.
Duck
Default Mode and Temperature: Pure Convection
™
/400˚
Suggested Time: 1 hour
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Prick skin with fork. Scoop out fat to prevent smoking.
Cover with foil if necessary.
Path to reach this function: DACOR GUIDE-POULTRY-#4 Duck
RECIPES
99
Madeira Orange Goose with Roasted Shallots
1 12
1
⁄
2
pound goose, neck reserved
FOR THE SHALLOTS:
1 Tablespoon butter, melted
18 shallots, peeled
1
1
⁄
2
cups Madeira
3
⁄
4
cup canned low-salt chicken broth
3 Tablespoons honey
FOR SAUCE:
1 Tablespoon butter
3 shallots, sliced
2 cups Madeira plus 2 Tablespoons
4 small oranges, quartered
4 cups canned low-salt chicken broth
1 cup fresh orange juice
1 Tablespoon cornstarch
2 Tablespoons (about) honey
TO MAKE THE GOOSE
Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from
water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
Adjust oven rack to position 2. In a large bowl, combine 1 Tablespoon melted butter, 18 shallots, 1
1
⁄2 cup Madeira, chicken broth,
and honey. Toss to coat. Place in the bottom of a roasting pan fitted with a V-shaped rack. Pierce goose skin (not meat) all over
with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie legs together to hold shape. Season with salt and
pepper. Place goose, breast sideup, on rack in roasting pan. Place in oven. In Dacor Guide, select Goose. Cook for approximately 2
hours, or until skin in crispy brown and internal temperature reaches 180˚. Scoop out fat from bottom roasting pan to prevent
smoking about half way through the roasting process. Cover goose with foil if it is browning too much.
Transfer goose to platter.
FOR SAUCE
Melt 1 Tablespoon butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5
minutes. Add sliced shallots; sauté until tender, about 4 minutes. Add Madeira and orange quarters. Boil until reduced by 1/3,
scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. In a small
bowl, combine remaining 2 Tablespoons Madeira with cornstarch. Add to boiling sauce to thicken. Strain sauce into saucepan.
Keep warm until service.
Carve goose. Arrange slices on plates. Top with Madeira-glazed shallots and sauce and serve.
Serves 6.
Goose
Default Mode and Temperature: Pure Convection™ Sear/350˚
Suggested Time: 2 hours
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Prick skin with fork. Scoop out fat to prevent smoking.
Cover with foil if necessary.
Path to reach this function: DACOR GUIDE-POULTRY-#5 Goose