La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 22)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Roasted Duck
1 – 4-5lb Muscovy (hen) duck, washed and dried with paper towels
1 – teaspoon herbs de Provence
Kosher salt, pepper
Preheat the oven to 325°.
Combine the herbs with the salt and pepper and rub over the duck.
Place the duck on a rack in a metal pan at least 2" deep, place in the oven and roast at 325°
for 1 ½ hours.
Carefully remove the pan from the oven, set the duck to one side and pour the fat in the pan into a
large metal bowl.
Turn the oven temperature up to 400° and return the duck to the oven for 15 – 20 minutes to finish the
cooking and crisp the skin.
Check the duck and see if the internal temperature has reached 180°. Rest for 10-15 minutes before
cutting into four pieces.
Roasted Grapes
½ – lb red seedless grapes cut into small clusters
2 – teaspoons olive oil
¼ – cup port wine
Heat the oil in a sauté pan on the plaque and sauté the grapes for 10-12 minutes.
Stir in the port wine and cook for another 8 minutes. Season with sea salt before serving.
Roasted Fingerling Potatoes
2 – lbs fingerling potatoes, washed, dried and sliced in half lengthwise
¼ – cup hot duck fat
Kosher salt and fresh pepper
Preheat the electric oven to 375°.
Toss the potatoes with the duck fat, salt and pepper and spread on a rimmed baking sheet. Place in the
oven on the bottom rack and cook for 20 minutes turning once for even browning.
Roasted Broccolini
2 – bunches broccolini, washed and dried
2 – tablespoons olive oil
1 – Meyer lemon, zest only
Broccolini is a fairly new and very delicious variety of broccoli that roasts quickly and makes a great
side dish. They retain their vivid green color and have none of the cabbage flavor more inherent with
the larger broccoli.
Slice off the bottom tip of the stalk and cut the broccolini in half on the diagonal. Toss with the olive
oil and roast with the potatoes in the oven or on the plaque for 12-15 minutes until just tender. Season
with sea salt, some fresh pepper and some grated Meyer lemon zest before serving.