Newwave NW 800, Инструкция по эксплуатации

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Multi Cooker Poultry Recipes
Duck Ragu
Method – Slow Cook
Open the lid and press the Brown button and then Start. Season the
duck breasts and heat the olive oil. Add the duck breast skin side down
and cook until well browned for 4-5 minutes per side. Remove and set
aside. Sauté the onions, shallots and garlic for about 3 minutes and
then add the chili flakes and sauté for a further 30 seconds. Add the
carrot, celery, tomato paste, stir and combine and continue to cook for
a further 30 minutes. Add the red wine and deglaze the pot, stirring and
scraping up the brown bits on the bottom of the pan with a wooden
spoon. Stir in the tomatoes, sugar, porcini mushrooms, thyme and fennel
seeds, season and bring to boil. Add a little water from rinsing the tinned
tomatoes. Press the Cancel button once done. Next press the Slow Cook
button, set 7
/2
hours on the timer and then Start. Add the duck breasts
and cover with the sauce. Close the lid and make sure that the pressure
limiting valve is set on Exhaust. Once finished open the lid. Transfer the
duck breast to a cutting board and shred the meat into bite size pieces.
Return the duck to the sauce. Press the Brown button and start. Cook
for a further 10 minutes until the sauce is very thick. Serve with fresh egg
pasta e.g. Parpadelle, fettuccine.
Method – Pressure Cook
Open the lid and press the Brown button and then Start. Season the
duck breasts. Heat the olive oil. Add the duck breast skin side down and
cook until well browned, 4-5 minutes per side. Remove and set aside.
Sauté the onions, shallots and garlic for about 3 minutes. Add the chilli
flakes and sauté for a further 30 seconds. Add the carrot, celery, tomato
paste, stir and combine and continue to cook for a further 32 minutes.
Add the red wine and deglaze the pot, stirring and scraping up the brown
bits on the bottom of the pan with a wooden spoon. Stir in the tomatoes,
sugar, porcini mushrooms, thyme and fennel seeds, season and bring
to boil on the brown function. Add a little water from rinsing the tinned
tomatoes. Chop the duck breasts into varied size pieces and add them to
the sauce. Press the Cancel button when done.
Ingredients ( Serves 6-8)
- 3tbsp olive oil
- 1
1/2
kg boneless duck breast
with skin off
- 1 red onion, finely chopped
- 2 garlic cloves, chopped
- 1tsp chilli flakes
- 1 carrot, diced
- 1 shallot
- 1 celery stalk, diced
- 2 tbsp tomato paste
- 1
1/2
cups dry red wine
- 875ml tinned tomato
- 1tbsp sugar
- 30g dried porcini mushrooms
- 1tsp dried thyme
-
1/2
tsp fennel seeds
- Salt and pepper