La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 21)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Apple Crisp
8 – granny smith or pippin apples, peeled, cored and sliced
2 – tablespoons unsalted butter
2 – tablespoons brown sugar
¼ – cup brandy or calvados
2 – cups rolled oats
1 – stick softened, unsalted butter, cut into 8 sections
¼ – cup all purpose flour
1 – cup brown sugar
½ – teaspoon ground cinnamon
½ – teaspoon salt
Heat a large skillet over medium heat and add the butter, when it has melted stir in the sugar and cook
for a few minutes on the plaque. Stir in the apples and cook for 4-5 minutes until softened then stir in
the brandy. Scrape the mixture into an oven safe baking dish and preheat the oven to 350°.
Combine the oats with the remaining ingredients and rub together until all the butter is absorbed.
Spread the topping over the apples and dot with a little extra butter. Bake for 35-40 minutes on the
middle rack position.
Roasted Duck with Grapes and Port Glaze
Roasted Fingerling Potatoes with Broccolini
Meal Preparation Tips
If you have trouble finding a Muscovy duck check out an online purveyor such as www.d’artangan.com.
Muscovy ducks are very lean and have an excellent meat yield. A 5lb hen yields enough to feed 4
people. The easiest way to “carve” duck is to cut it into four portions with poultry shears. Cut out the
backbone and following the curve of the rib cage cut it in half then cut each half in half again.
If there are any duck and potatoes left over, then definitely plan to make a duck hash, it is truly divine.
Allow 2 hours to cook the duck and 20 minutes to cook the side dishes.