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ked bacon, sliced, 1/8 l dry red wine,
1/4 l hot water, 100 g sour cream
Preparation:
Mix the salt, garlic, vinegar and pepper
with the oil and brush on the roast. Wrap
the smoked bacon slices around the
roast and tie with kitchen string. Insert
the rotary spit through the chicken and
fasten the two clips. Hang the rotary
spit in the appliance. Grill about 60 mi-
nutes at 230 °C with top heat. During
this time, juices from the roast will coll-
ect in the drip pan. When the roast has
finished cooking pull out the drip pan
and pour the pan juices into a pot. Then
reinsert the drip pan. Heat the pan jui-
ces on the stove (do not boil), then stir
in the wine and sour cream. Remove the
string and bacon from the roast, slice
and serve with the gravy.
Roast duck
Preparation time: 3 hours
Ingredients for 8 servings:
1 duck (about 1.8 kg), salt, 1 tsp pep-
per, 1/8 l dark beer, 1/8 l red wine, 1 tsp
corn starch, dissolved in a little water
ROASTING AND COOKING
Meat loaf
Preparation time: 75 minutes
Ingredients:
500 g ground beef and pork, 150 g
chopped pork liver, 1 day-old roll, 1 oni-
on, 2 cloves garlic, 1 egg, 1 tsp salt,
3 pinches nutmeg, 3 pinches pepper,
150 g lean bacon, thinly sliced, 1 tsp
paprika powder, 1 tsp mustard, 1 TBSP
fine bread crumbs
Preparation: Soak the roll in water. Peel
the onions and garlic and chop very fine.
Knead together the squeezed out roll,
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Preparation:
Wash the duck and trim any excess fat.
Stuff the duck as desired and sew up.
Tie the wings to the body with kitchen
string. Mix the salt and pepper with the
beer and brush on the duck. If the duck
is not stuffed, season inside as well.
Pierce the fatty skin several times with
a fork. Fasten the duck on the rotary
spit and hang in the oven. Grill about
2.5 hours at 230 °C with top heat. When
it is finished cooking, switch off the oven
but leave the duck in the oven to keep
it warm. Remove the pan juices from
the drip pan and bring to a boil with
the wine. Blend the corn starch with the
water and stir in to thicken the gravy.
Season to taste. Remove the duck from
the spit, carve and serve with the gravy.
TIP: Serve this festive roast with red ca-
bbage with apples and potato dumplings
or bread dumplings. If you prefer a lean
roast, substitute a young turkey for the
duck.
the onions, ground meat, chopped liver,
egg, salt, mustard and spices with the
bread crumbs. Form the mass into a long
loaf and place in an ovenproof dish and
cover with the sliced bacon. Place the
dish with the meat loaf on the grate at
the second level from the bottom and
bake at 180°C with top and bottom heat
for about 50 minutes; it may be neces-
sary to reduce the heat to 160 °C after
about 30 minutes.
45
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