DOCUMENT

90 Serves 4 | Preparation time: 135 minutes Ingredients Preparation For the duck: 1 duck (2 kg), ready to cook 1 tsp. salt Pepper 1 tsp. thyme For the stuffing: 2 oranges | diced 1 apple | diced 1 onion | diced ½ tsp. salt Pepper 1 tsp. thyme, ground 1 bay leaf For the sauce: 350 ml chicken stock 125 ml white wine 125 ml orange juice 1 tsp. cornflour ½ tbsp. water | cold Salt Pepper Accessories: 4 wooden skewers Kitchen string Glass oven dish Food probe Rack Season the duck with the salt, pepper and thyme. To make the stuffing, mix together the diced orange, apple and onion. Season with the salt, pepper, time and bay leaf. Fill the duck with the stuffing and seal it with the wooden skewers and kitchen string. Place the duck, breast side up, in the glass oven dish. Insert the food probe. Place the glass oven dish on the rack and place in the oven. Automatic programme: Start the Automatic programme, follow the instructions in the display and cook the duck. Manual: Cook the duck according to the settings. After 30 minutes, pour over ¼ l of liquid and cook until done. At the end of the cooking duration, remove the duck from the oven. Skim off any fat and pour the juices into a saucepan. Add the rest of the chicken stock, the white wine and the orange juice to make the sauce. Stir the cornflour into the water and then add it to the sauce to aid thickening. Then bring to the boil. Season with salt and pepper to taste. Stuffed duck Settings Automatic programme Meat | Poultry | Duck Programme duration: approx. 110 minutes Manual Oven functions: MW + Auto Roast Temperature: 170–180 °C Power level: 80 W Core temperature: 95 °C Booster: On Pre-heat: Off Crisp function: Off Duration: approx. 110– 120 minutes Shelf level: 1