Newwave 5-in-1 Multi-Cooker Instruction Manual page 33

Multi Cooker Poultry Recipes
Allspice Duck With
Braised Bok Choy
Ingredients ( Serves 6-8)
- 2tbsp Canola oil
- 2kg boneless duck breast with
skin on
- 2 yellow onions, finely chopped
- 2 garlic cloves, chopped
- 3tsp fresh ginger, grated
- 1 tbsp ground allspice
1/2
- 1 cinnamon stick, 7.5 cm
- 1 star anise, broken in pieces
- 375ml chicken stock
- 60g dark brown sugar
- 60ml soy sauce
- 1tbsp hoi sin sauce
- 6 baby bok choy, cut into quarters
- Salt and pepper
Preparation
Trim excess fat from the duck
breasts.
wildappetite.co.nz
Method - Slow Cook
Open the lid and press the Brown button and Start. Season the duck
breasts and heat the canola oil. Add the duck breast, skin side down
and cook until well browned for 4 to 5 minutes per side. Remove and set
aside. Saute the onions, garlic, ginger, allspice, cinnamon and star anise
until onion softens around 3 minutes. Add the stock and deglaze the pot,
stirring and scraping up the brown bits on the bottom of the pan with a
wooden spoon. Stir in the sugar, soy sauce, and hoi sin sauce and bring to
the boil. Press the Cancel button once browning is completed. Next, press
the Slow Cook button, set 4
breasts and cover with the sauce. Close the lid and ensure the pressure
limiting valve is set on Exhaust. Once finished open the lid. Arrange the
bok choy quarters around the duck breast, pushing them slightly into the
cooking liquid. Press the Brown button and start. Cook with the lid open
for a further 10 minutes until the sauce is very thick. Slice the duck breasts
on a diagonal and arrange the slices on top of the bok choy. Pour on the
remaining sauce.
Method – Pressure Cook
Follow the Slow Cook instructions but stop after bringing the hoi sin
sauce to the boil. Add the duck breasts. Press the Cancel button once
browning is completed and close the lid and lock. Press the High Pressure
button, and then set the timer for 22 minutes and Start. Make sure that the
pressure limiting valve is set on Airtight. To open the lid, turn the pressure
limiting valve to Exhaust. Wait until the pressure has reduced and the safety
release function allows you to open the lid. Arrange the bok choy quarters
around the duck breast, pushing them slightly into the cooking liquid. Press
the Brown button and start. Cook with the lid open for a further 10 minutes
until the sauce is very thick. Slice the duck breasts on a diagonal and
arrange the slices on top of the bok choy. Pour on the remaining sauce.
Ready to serve.
hours on the timer and Start. Add the duck
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