Sharp R-939 Manual De Instrucciones página 192

R-939_EN4.qxd 9/21/07
Recipes
Meat, Fish and Poultry
France
Duck in Orange Sauce
"Carnard à l'orange"
Total cooking time: approx. 65-73 minutes
Utensils: Round baking pan
(dm. approx. 32 cm)
Soup bowls
Two bowls with cover (2 l contents)
Ingredients
1 Young duck (1800 to 2000 g) without
Innards
Salt
Pepper
1 Twig of Marjoram
200 ml Water
1 Duck liver (50 g)
6 Oranges, untreated (1200 g)
1 tbsp Sugar (10 g)
1 tbsp Water
1 tbsp Vinegar
250 ml Meat broth
150 ml Port wine
1 tbsp Potato flour (10 g)
Preparation
1. Wash the inside and outside of the duck, pat dry, season
with salt and pepper. Place the twig of marjoram in the
inside of the duck.
2. Pour water into the baking pan and place a soup bowl,
upside-down, into it. Place the duck on top of the plate,
bake on low rack. Turn after
58-62 Min.
Place the duck on a pre-warmed serving platter.
3. Carefully remove excess fat from the roast drippings and
put into a bowl. Add duck liver, cover and cook.
2-4 Min.
4. Thinly peel two oranges, cut the peel into very thin
strips. Put into the second bowl, add sugar and water,
cover and heat.
2-3 Min.
5. Add the orange peel, vinegar, meat broth and port wine
to the liver.
6. Squeeze the juice of one orange. Mix the potato flour
with the orange juice and stir into the sauce. Cover,
cook and wait until the sauce slightly thickens. Stir
occasionally and after cooking is finished.
3-4 Min.
7. Peel the leftover oranges, filet (remove fruit pulp from
skin) and also place on serving platter. If required,
remove excess fat from sauce, remove the duck liver and
season to taste.
8. Pour some sauce over the orange filets. Fill rest of sauce
into a sauce boat and serve alongside the duck.
Tip:
If required, place the duck on the low rack and bake for
an additional 5 minutes prior to serving.
6:38 PM Page 48
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of cooking time.
270 W/230° C
900 W
900 W
900 W
191/GB-48
Italy
Quails in Cheese and Herb Sauce
"Quaglie in salsa vellutata"
Total cooking time: approx. 18-22 minutes
Utensils: Kitchen string
Flat, square casserole dish
(approx. 20 x 20 x 6 cm)
Bowl with cover (1 l contents)
Ingredients
4 Quails (600 - 800 g)
Salt
Pepper
200 g Marbled bacon, thinly sliced
1 tsp Butter or margarine to grease the pan
Fresh Parsley per quail
1 tbsp each
Sage
Rosemary
Basil, finely chopped
150 ml Port wine
250 ml Meat broth
2 tbsps Butter or margarine (20 g)
2 tbsps Flour (20 g)
50 g Shredded Emmentaler cheese
Preparation
1. Wash the quails and carefully pat dry. Salt and pepper
the inside and outside, wrap bacon slices around
outside, tie with kitchen string.
2. Place the quails onto the high rack and bake.
8-10 Min. 630 W
3. Grease the casserole dish, place the quail with the
grilled side down into the casserole dish.
Finely chop the herbs, sprinkle over quail and pour port
wine over it. Place the quails onto the low rack and
cook.
6-8 Min. 630 W
Remove the quail from the gravy.
4. Put sauce into a bowl, cover and heat.
approx. 2 Min.
Mix butter and flour, add to sauce, let come to a boil
and cook.
Stir once during cooking.
approx. 2 Min.
5. Stir cheese into the sauce. Add the cheese sauce to the
gravy, mix well, pour over quail and serve.
900 W
900 W