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Duck Ragu Pasta
Serves 4
4 duck breasts
Juice and finely grated rind of 1 orange
2 garlic cloves, crushed
1 onion, finely chopped
1 green capsicum, finely chopped
¹⁄
³
cup red wine
800g can crushed tomatoes
½ cup chicken stock
2 bay leaves
½ cup chopped basil
Parpadelle pasta and parmesan, to serve
1. Remove the skin from the duck breast.
Reserve one skin and discard the rest.
Using the Browning mode, place the
reserved skin in the pan and heat on
SEAR. When pre-heated and READY
appears in the LCD screen, PRESS START.
Add the duck breasts and season with salt
and pepper; cook until browned. Remove
duck from pan; discard skin.
2. Using the Browning mode, heat on 180°C.
When pre-heated and READY appears
in the LCD screen, PRESS START. Add
garlic, onion and capsicum. Cook, stirring
occasionally until soft. Return duck to pan
with wine, tomatoes, stock and bay leaves.
3. Place the lid on. Using the Slow Cooker
mode, cook on LOW for 8 hours or HIGH
for 4 hours. Remove the duck from the
pan; shred meat. Return duck meat to pan
and stir through basil. Season with salt and
pepper.
4. Serve on parpadelle pasta with parmesan.
Greek Roast Lamb
Serves 6
2kg leg of lamb
4 cloves garlic, sliced
3 sprigs rosemary, cut into 1cm lengths
1 lemon, halved
1 tablespoon olive oil
¹⁄
³
cup white wine
2 tablespoon cornflour
1. Using a small sharp knife, make incisions
all over lamb. Insert a slice of garlic and a
piece of rosemary into each incision. Rub
lamb with lemon and season with salt and
pepper.
2. Using the Browning mode, heat oil to
SEAR. When pre-heated and READY
appears in the LCD screen, PRESS START.
Cook lamb, turning occasionally until
browned all over. Add lemon to pan.
3. Place the lid on. Using the Slow Cooker
mode, cook on LOW for 8 hours or HIGH
for 4 hours. Remove lamb from pan; cover
to keep warm.
4. Strain juices in pan through a sieve.
Discard any solids and return strained
liquid to pan. Stir through combined wine
and cornflour. Using the Browning mode
set on SEAR, stir until mixture boils and
thickens.
5. Serve sliced lamb, with gravy and
vegetables.
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