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Recipes

France

Duck in Orange Sauce

“Carnard à l’orange”

Total cooking time: approx. 62-70 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 ½ of

cooking time.

58-62 Min. 30 P/230°C

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.

1-2 Min. 100 P

4. Thinly peel two oranges, cut the peel into very thin

strips. Put into the second bowl, add sugar and

water, cover and heat.

1-2 Min. 100 P

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.

2-4 Min. 100 P

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.

Italy

Quails in Cheese and Herb Sauce

“Quaglie in salsa vellutata”

Total cooking time: approx. 17½-21½ 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

1 tbsp each Fresh Parsley per quail

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. 50 P

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. 50 P

Remove the quail from the gravy.

4. Put sauce into a bowl, cover and heat.

approx. 2 Min. 100 P

Mix butter and flour, add to sauce, let come to a

boil and cook.

Stir once during cooking.

approx. 1½ Min. 100 P

5. Stir cheese into the sauce. Add the cheese sauce to

the gravy, mix well, pour over quail and serve.

Meat, Fish and Poultry

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