Recipe Book

• 1 duck (1.6 – 2.0 kg)
• salt
• pepper
• 3 oranges, peeled, de-seeded and cut
into cubes
• 1/2 teaspoon salt
• 2 oranges for juicing
• 150 ml sherry
Method:
Clean the duck, season with salt and
pepper and rub with orange peel.
Stuff the duck with cubes of orange
seasoned with salt and sew it up.
Place the duck in the roasting tin, breast
down.
Squeeze the juice from the oranges, mix
with the sherry and pour over the duck.
Put duck in the appliance. Turn after 30
minutes. A signal sounds.
• Time in the appliance: 90 minutes
• Shelf position: 1
Stuffed Chicken
Ingredients:
• 1 chicken, 1.2 kg (with giblets)
• 1 tablespoon oil
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 50 g breadcrumbs
• 3 - 4 tablespoons milk
• 1 onion, chopped
• 1 bunch of parsley, chopped
• 20 g butter
• 1 egg
• salt and pepper
Method:
Clean chicken and dry. Mix oil, salt and
paprika and rub into the chicken.
Stuffing: Mix together breadcrumbs and
milk. Put chopped onion, parsley and butter
into a pan and sweat. Finely chop heart,
liver and stomach and add an egg. Then
mix everything together and season with
salt and pepper.
Place chicken breast down in a roasting tin,
put into the appliance. Turn after 30
minutes. A signal sounds.
• Time in the appliance: 90 minutes
• Shelf position: 1
Stuffed Chicken Breast
Served with spinach in saffron sauce
Ingredients:
Serves 6
• 400 g spinach leaves, blanched
• A pinch of salt
• 100 g double cream cheese with green
pepper
• Freshly milled black pepper
• 6 chicken breasts
• 2 tablespoons lemon juice
• 1 tablespoon mustard
• 100 ml white wine
• 150 ml light chicken stock
• 1 bundle of saffron
• 150 ml double cream
• 1/2 teaspoon lemon juice
Method:
Set aside 20 – 24 large leaves of spinach.
Squeeze the remaining leaves gently and
chop them coarsely with the rocking knife.
Then mix them with the double cream
cheese and add salt and pepper to season.
Slice a pocket along the chicken breasts.
Stuff this with the spinach mix and seal the
breasts with cocktail sticks.
Drizzle on the lemon juice and rub in the
mustard. Then season lightly with salt and
pepper. Finally, wrap the breasts with the
spinach leaves which you had set aside
earlier. Place the breasts into the perforated
dish and steam with the steam cooking
function. Reduce the white wine and the
stock to about 100 ml in a pan. Then add
the saffron and the double cream. Season
the sauce with lemon juice, adding salt and
pepper if necessary. Remove the cocktail
sticks from the chicken breasts. Slice the
breasts. Pour some sauce onto the plate
and arrange the chicken breasts on it.
• Amount of water to be put into the water
drawer: 600 ml
• Time in the appliance: 35 minutes
• Shelf position: 3
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