Ingredients

• 150g Duck Breast
• 150g Onion
• 1 Garlic Clove
• Salt & Pepper as needed
• 1 tablespoon Duck Fat
• 50ml Orange Juice
• 150ml Chicken Stock
• 2 tablespoons Sherry Vinegar
• 1 tablespoon Sugar

Tools

• kCook Multi
• Heatproof bowl
• Kcook bowl

Method

1. Fit thin slicing disc (4) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit slow cook plug to kCook bowl
4. Add duck breast to the kCook bowl skin side down
5. Fit kCook bowl to kCook Multi
6. Add salt & pepper to the kCook bowl
7. Attach lid to kCook bowl
8. Cook with filler cap removed - 10 min, 120°C
9. Drain content of kCook bowl into heatproof bowl and reserve liquid
10. Clean kCook bowl
11. Fit slow cook plug to kCook bowl
12. Return duck fat to the kCook bowl
13. Fit kCook bowl to kCook Multi
14. Turn direct prep attachment to position 1
15. Slice onion into the kCook bowl with direct prep attachment
16. Turn direct prep attachment to position 2
17. Arrange meat in kCook bowl
18. Add orange juice, chicken stock, sherry vinegar, sugar and garlic clove to the kCook bowl
19. Attach lid to kCook bowl
20. Cook with filler cap removed - 10 min, 95°C
21. Serve

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