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Roast Duck with Contemporary Slaw

recipe-time

Time

90 minutes

70, 210

Full Steam

Quarter Steam + Heat

recipes-tdiffculty

Difficulty

Medium

servings-size-recipes

Servings

Serves 10

recipes-chef

Chef’s Tip

The duck can be substituted for chicken if desired.

Cook the chicken at 190°C for 50 minutes for the second time through the oven.

Ingredients

1 whole duck

salt to taste

1 cup of barley, cooked

wombok (Chinese cabbage), sliced

bunch kale of your choice (i.e. Tuscan, Curly, Russian), sliced finely

1 apple, peeled, cored and cut into batons

1 small beetroot, thinly sliced

1 long green chili, thinly sliced

1 bunch of mint, roughly chopped

1 bunch of radishes, sliced

3 oranges, cut into thin wedges

½ cup of toasted hazelnuts

Dressing

¼ cup of pomegranate molasses

1/8 cup of honey

1 tablespoon of seeded mustard

1/8 cup of red wine vinegar

¼ cup of oil

Steps

1.

Preheat the oven to 70°C on the Full Steam function.

2.

Season the duck skin liberally with salt and place in the oven on the perforated steam tray, with another tray below to catch the fat.

3.

Steam the duck for 45 minutes. Remove from the oven and place in the fridge to cool.

4.

When the duck is cool, dry any residual moisture from the skin and season again with salt.

5.

Set the oven to the Turbo Grilling function and set the temperature to 210°C.

6.

Return the duck to the oven and roast for 30 minutes or until the skin is golden brown. Set aside at room temperature to rest.

7.

Combine the components for the salad. Mix together the ingredients for the dressing and toss through the salad.

8.

Carve the duck breast into slices, cut the leg in half at the joint and serve with the coleslaw.

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    • 871 Cranberry Court
      Oakville, ON, L6L 6J7,Canada
      905.829.3980
      info@ela.ca
    Vancouver Showroom
    • 101-1014 Homer Street
      Vancouver, BC, v6B 2W9,Canada
      604.235.3980
      infowest@ela.ca
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