Panasonic NN-CT569M, NN-CT559W manual En-66, Sage and Onion Stuffed Guinea Fowl, Stewed Leg of Duck

Sage and Onion Stuffed Guinea Fowl

Cooking time: approx. 35 min 6 people - MICROWAVE and COMBINATION COOKING

Container: 1 Pyrex® dish, 25 cm diameter, and 1 bowl

1 guinea fowl, 1.4 kg,

2 onions,

6 fresh sage leaves,

50 g fresh bread (about 4 slices), 1 knob of butter, 1 egg yolk, salt and pepper.

Roughly chop the peeled onions and cook them with butter in a bowl, covered, for 5 minutes on MAX. In a food processor blend together the bread (crusts removed), sage leaves and onions and bind together with the egg yolk. Add lots of salt and pepper before stuffing the guinea fowl with this mixture. Close up the bird using thread or toothpicks. Preheat the oven with the Metal Tray in Combination mode: CONVECTION HEATING 200°C + 250W. Then put the guinea fowl in the oven and cook for approx. 35 minutes, turning after two-thirds of the cooking time. When cooked, season with salt and pepper and leave the guinea fowl to stand for at least 10 minutes (wrapped in aluminium foil) before serving.

Stewed Leg of Duck

Cooking time: 1 h 15 min to 1 h 30 min	4 people - MICROWAVE and COMBINATION COOKING
Containers: 1 Pyrex® casserole dish with lid, 3 litre capacity, and 1 saucer
4 duck or duckling legs,	Brown both sides of the well-floured duck legs in a frying
40 g flour,	pan on the hob. Meanwhile, sweat the chopped onion and
10 g butter,	carrot in butter, covered, for 3 minutes on MAX. When the
1 onion,	duck legs are well browned on both sides, place them in
1 carrot,	the casserole dish, cover with red wine; add the remaining
750 ml red wine,	flour, the carrot, onion, bouquet garni, crushed garlic and
1 bouquet garni,	bacon pieces. Place an upside-down saucer on top of
100 g smoked bacon pieces,	everything. Cover. Place the casserole dish on the Metal
1 garlic clove,	Tray and cook for 11 minutes on MAX, then for 50 minutes
salt, pepper.	to 1 hour on Combination mode: CONVECTION HEATING
	170°C + 440W (programme the two cooking times). When
	cooked, the duck meat should be soft. Remove the
	bouquet garni. Skim the grease off the sauce and check
	the seasoning before serving.
Veal Paupiettes with Morel Mushrooms
Cooking time: 15 min	6 people - MICROWAVE

Containers: 1 round Pyrex® dish, 22 cm diameter, and 1 bowl

6 paupiettes of veal,

150 ml Noilly-Prat vermouth,

3 shallots, 2 tbsp cornflour,

150 g cream, 1 knob of butter,

20 g dried morel mushrooms, salt, pepper.

En-66

Soak the dried morel mushrooms in a bowl of hot water for at least half an hour. Brown the veal paupiettes on all sides, in butter in a frying pan on the hob. In the dish, bring together the veal paupiettes, the chopped shallots, the mushrooms, drained and chopped into pieces (remember to keep the water they have been soaked in) and half the vermouth. Cook, covered, on MAX for 8 to 10 minutes. Meanwhile, mix the cornflour into the mushroom water. When cooked, move the veal slices to a serving dish and cover with aluminium foil. Add the cornflour mixture, cream and remaining vermouth to the cooking dish. Thicken this sauce by cooking for 5 to 6 minutes on MAX. Check the seasoning before pouring over the veal paupiettes. Serve this dish with fresh pasta.