Welcome To The World Of Neff - Sampford IXL

Poultry
Roast Duck Breasts with Cranberry
Sauce
Quick and Easy
Cooking time:
25 minutes
Method
Ingredients
4 duck breasts
170ml (6floz) water
15ml (1tbsp) cornflour
15ml (1tbsp) lemon juice
60ml (4tbsps) red wine
150g jar of whole cranberry sauce
1. Roast the duck at 170°C for 20 - 25 minutes.
2. Meanwhile make the sauce.
Blend the cornflour with a little of the cold water and add to the remainder of the water.
3. Add all other ingredients and heat gently until boiling, stirring all the time.
4. Simmer for 2 - 3 minutes and serve with the duck.
Note: This sauce is an excellent accompaniment for any poultry dish and could be served with whole
roast chicken, turkey or duck. (If your model has a Circo-roasting setting, a crisper skin will be achieved
by using this function).
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Quick and Easy
Cooking time:
30 minutes
Method
Poultry
Duck with Orange Sauce
Ingredients
4 duck breasts
30ml (2tbsps) honey
10ml (2tsps) red wine vinegar
30ml (2tbsps) port
30ml (2tbsps) redcurrant jelly
zest and juice of 1 orange
1 orange, skinned and sliced across
1. Place the duck breasts skin side up on a wire grid over the roasting/grill pan. Brush with honey.
2. Roast at 180°C for 25 - 30 minutes (25 minutes for a rare result).
3. Meanwhile put vinegar, port, redcurrant jelly, orange zest and juice in a small saucepan and
heat gently until redcurrant has dissolved. Then boil for 2 minutes.
4. Remove the duck and slice diagonally across and garnish with orange slices.
Serve the sauce on the side.
Note: If your model has a Circo-roasting setting, a crisper skin will be achieved by using this
function at 170°C.
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