20
MULTI-FRYER
™
Method:
1. Set unit to the
FRY
setting at 350°F, press
START/STOP
to preheat.
2. Once preheated, set timer to 30 minutes, press
START/STOP
to begin.
3. Season the duck breasts with salt and pepper. Place on roasting
rack in pot. Cover with the lid and roast breasts until desired
doneness is achieved (about 20-30 minutes for well—internal
temperature of 145°F).
4. Remove the breasts and keep warm. Remove the rack. Add the
remaining ingredients to the drippings in the pan, except for the
butter. Keep the lid open and reduce the mixture by half. This
should result in a thick, rich flavored sauce. Remove any grease
that may rise to the surface of the sauce. Stir in the butter.
5. Press
START/STOP
to turn the unit off.
6. To serve: Halve the breasts. Slice each half on the bias. Spoon
some of the sauce on warmed plates. Arrange the duck slices on
the sauce. Garnish with orange zest or orange slices if desired.
Serve additional sauce on the side.
Method:
1. Set unit to the
BAKE/DEEP FRY
setting at 375°F, press
START/STOP
to preheat.
2. Cream butter and sugar until fluffy. Add eggs.
3. Combine and sift dry ingredients together in a separate bowl.
4. Add sour cream to the dry ingredients and mix together.
5. Fold this mixture into the creamed butter and eggs.
6. Add vanilla.
7. Grease 8” cake pan, pour batter into pan, level top.
8. Once preheated, set timer to 35 minutes, press
START/STOP
to begin.
9. Set pan on rack and bake for 35 minutes.
10. Press
START/STOP
to turn the unit off.
Roast Breast of Duck ala Orange
(Serves 2-4)
Ingredients:
2 whole duck breasts
salt and pepper to taste
1 tbsp. sugar
4 oz. orange juice
4 oz. white stock
1 tbsp. white vinegar
2 tbsp. cold butter
orange slices or orange zest (optional)
