Dacor Wall Ovens manual Path to reach this function Dacor GUIDE-POULTRY-#4 Duck

Duck

Default Mode and Temperature: Pure Convection™/400˚

Suggested Time: 1 hour

Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh. Prick skin with fork. Scoop out fat to prevent smoking. Cover with foil if necessary.

Path to reach this function: DACOR GUIDE-POULTRY-#4 Duck

Roast Five Spice Duck with Peach and Ginger Chutney

2 quarts water	5 garlic cloves, crushed
3⁄4 cup salt	2 Tablespoons soy sauce
1 cup brown sugar	3 Tablespoons five spice powder
1⁄4 cup onion, chopped	3 cups cold water
1 orange, sliced 1⁄4 inch thick	2-3 pound fresh duck
6 whole cloves	1⁄2 cup honey

In a 10-12 quart stockpot, bring first nine ingredients to a boil. Turn down to a simmer and cook for 30 minutes. Add 3 cups cold water and cool down. Once liquid is cool, add duck. Cover and marinate in the refrigerator for a minimum 8 hours to overnight. Drain and truss the duck with butcher’s twine. Place on roasting rack inside of roasting pan. Pat ducks dry with paper towels. Adjust oven rack to position 2. In Dacor Guide, select Duck. Allow oven to preheat. Place duck in oven and insert meat probe.

Set internal temperature to 170˚. Cook until golden brown, and an instant-read thermometer reaches 170˚ in the thigh. Occasionally remove fat from bottom of roasting pan with baster. During the last 10-15 minutes, baste the duck with honey. Let the duck rest for 10-15 minutes before carving.

PEACH AND GINGER CHUTNEY

1⁄2 cup apple, peeled and cored, cut into small dice 1⁄4 cup onion, cut into small dice

1 Tablespoon ginger, minced

1⁄4 cup brown sugar

1⁄2 cup apple cider vinegar

1 (8 ounce) bag dried cranberries

1⁄4 teaspoon crushed red pepper flakes

1 (28 ounce) can peaches, drained and cut into medium dice

In a 2 quart saucepot, combine apple, onion, ginger, brown sugar, apple cider vinegar, dried cranberries and crushed red peppers. Bring to a boil; reduce heat. Hold on simmer plate on low, stirring occasionally. Stir in peaches before service to heat through. Serve sauce warm with poultry, pork, or ham. This sauce can hold on the simmer plate for a maximum of four hours.

Serves 4.

RECIPES

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