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Cooking Guide
Poultry
Roast Honey Duck Orange Sauce
Serves: 4 to 6
Ingredients:
1.5 kg duck
3 tablespoons honey
1 tablespoon orange liqueur
1 tablespoon vinegar
Ingredients:
2 oranges, juiced
rind of 1 orange
1
/
4
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 a rack into a 2-litre casserole dish.
Place on Low Rack and cook on Combination 6 for
30 to 40 minutes. Brush the combined honey, liqueur
and vinegar over the duck and cook further for 10
minutes or until duck is golden brown. Stand while
preparing sauce.
Sauce:
Place all ingredients except rind, vinegar and liqueur
in a 2-cup jug. Cook on HIGH for 1
1
/
2
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.
MC
Camembert Chicken
Serves: 4 to 6
Ingredients:
1.5 kg Chicken
125 g Camembert cheese,
sliced thinly
25 g butter, melted
Method:
Clean and pat dry chicken with paper towel. Using
the back of a spoon, gently lift the skin away from
the flesh of the bird on the breast. Place the slices
of cheese under the skin. Brush chicken with butter.
Place the chicken on Low Rack breast side up, and
cook on Combination 6 for 50 to 60 minutes, stand
for 15 minutes before serving.
Plum Glazed Quails
Serves: 2 to 4
Ingredients:
4 quails
1
/
2
cup cooked long grain rice
1 tablespoon chopped spring onions
1 tablespoon finely chopped basil
2 tablespoons chopped shelled pistachio nuts
pinch thyme
pinch cayenne pepper
1
/
4
teaspoon minced ginger
1 teaspoon milk
1 tablespoon plum jam
1 tablespoon Hoi-sin sauce
1 can (250 g) satsuma plums,
drained and seeds removed
1
/
4
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
1
/
4
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 MED 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.
MC
Chinese Chicken Wings
Makes: 16
Ingredients:
1 kg chicken wings
1
/
2
cup bottled teriyaki sauce
2 tablespoons tomato sauce
1 tablespoon Worcestershire sauce
1 clove garlic, crushed
2 tablespoons honey
Method:
Place chicken wings in a 3-litre dish. Add all
remaining ingredients. Stir well. Cover and leave to
marinate over night.
To Cook by Microwave:
Remove marinade and cook on MED HIGH for 20 to
25 minutes. Stir halfway through cooking.
To Cook by Grill:
Prepare chicken wings and marinade as above.
Preheat oven on Grill 1. Arrange chicken wings on
High Rack and brush with marinade. Cook on Grill 1
for 20 to 22 minutes, Turning over halfway through
grilling and rebrushing with marinade.
G