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Multi Cooker Poultry Recipes
Method - Slow Cook
Open the lid and press the Brown button and Start. Season the duck
breasts and heat the canola oil. Add the duck breast, skin side down
and cook until well browned for 4 to 5 minutes per side. Remove and
set aside. Saute the onions, garlic, ginger, allspice, cinnamon and star
anise until onion softens around 3 minutes. Add the stock and deglaze
the pot, stirring and scraping up the brown bits on the bottom of the
pan with a wooden spoon. Stir in the sugar, soy sauce, and hoi sin
sauce and bring to the boil. Press the Cancel button once browning
is completed. Next, press the Slow Cook button, set 41/2 hours on
the timer and Start. Add the duck breasts and cover with the sauce.
Close the lid and ensure the pressure limiting valve is set on Exhaust.
Once finished open the lid. Arrange the bok choy quarters around the
duck breast, pushing them slightly into the cooking liquid. Press the
Brown button and start. Cook with the lid open for a further 10 minutes
until the sauce is very thick. Slice the duck breasts on a diagonal and
arrange the slices on top of the bok choy. Pour on the remaining sauce.
Method – Pressure Cook
Follow the Slow Cook instructions but stop after bringing the hoi sin
sauce to the boil. Add the duck breasts. Press the Cancel button
once browning is completed and close the lid and lock. Press the High
Pressure button, and then set the timer for 22 minutes and Start. Make
sure that the pressure limiting valve is set on Sealed. To open the lid,
turn the pressure limiting valve to Exhaust. Wait until the pressure has
reduced and the safety release function allows you to open the lid.
Arrange the bok choy quarters around the duck breast, pushing them
slightly into the cooking liquid. Press the Brown button and start. Cook
with the lid open for a further 10 minutes until the sauce is very thick.
Slice the duck breasts on a diagonal and arrange the slices on top of
the bok choy. Pour on the remaining sauce. Ready to serve.
Ingredients ( Serves 6-8)
- 2tbsp Canola oil
- 2kg boneless duck breast with
skin on
- 2 yellow onions, finely chopped
- 2 garlic cloves, chopped
- 3tsp fresh ginger, grated
- 1
1/2
tbsp ground allspice
- 1 cinnamon stick, 7.5 cm
- 1 star anise, broken in pieces
- 375ml chicken stock
- 60g dark brown sugar
- 60ml soy sauce
- 1tbsp hoi sin sauce
- 6 baby bok choy, cut into quarters
- Salt and pepper
Preparation
Trim excess fat from the duck
breasts.
Allspice Duck With
Braised Bok Choy
