Recipes continued
Duck Ragu Pasta
Serves 4
4 duck breasts
Juice and finely grated rind of 1 orange 2 garlic cloves, crushed
1 onion, finely chopped
1 green capsicum, finely chopped ¹⁄³ cup red wine
800g can crushed tomatoes
½cup chicken stock 2 bay leaves
½cup chopped basil
Parpadelle pasta and parmesan, to serve
1.Remove the skin from the duck breast. Reserve one skin and discard the rest. Using the Browning mode, place the reserved skin in the pan and heat on SEAR. When
2.Using the Browning mode, heat on 180°C. When
in the LCD screen, PRESS START. Add garlic, onion and capsicum. Cook, stirring occasionally until soft. Return duck to pan with wine, tomatoes, stock and bay leaves.
3.Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours. Remove the duck from the pan; shred meat. Return duck meat to pan and stir through basil. Season with salt and pepper.
4.Serve on parpadelle pasta with parmesan.
Greek Roast Lamb
Serves 6
2kg leg of lamb
4 cloves garlic, sliced
3 sprigs rosemary, cut into 1cm lengths
1 lemon, halved
1 tablespoon olive oil ¹⁄³ cup white wine
2 tablespoon cornflour
1.Using a small sharp knife, make incisions all over lamb. Insert a slice of garlic and a piece of rosemary into each incision. Rub lamb with lemon and season with salt and pepper.
2.Using the Browning mode, heat oil to SEAR. When
3.Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours. Remove lamb from pan; cover to keep warm.
4.Strain juices in pan through a sieve. Discard any solids and return strained liquid to pan. Stir through combined wine and cornflour. Using the Browning mode set on SEAR, stir until mixture boils and thickens.
5.Serve sliced lamb, with gravy and vegetables.
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