Pressure Cooker Duck in Orange Sauce

This meal may look fancy, but it couldn't be easier when made in a pressure cooker.
Pressure Cooker Duck in Orange Sauce

Photos courtesy of iStockphoto.com

Grand Marnier, white wine, thyme, parsley, and sage make a wonderfully smooth orange sauce to top duck legs cooked to tender perfection in just 45 minutes.

Excerpted from The New Pressure Cooker Cookbook by Adams Media. Copyright © 2016 F+W Media, Inc. Used by permission of the publisher. All rights reserved. 

4
Servings
180
Calories Per Serving
Deliver Ingredients

Ingredients

  • duck leg thigh sections
  • 1  Tablespoon  duck fat or vegetable oil
  • stalk celery, diced
  • large carrot, peeled and grated
  • large shallots, peeled and minced
  • cloves garlic, peeled and minced
  • 1/4  Cup  triple sec or Grand Marnier
  • 1/2  Cup  dry white wine
  • 1/8  Teaspoon  dried thyme
  • 1  Teaspoon  dried parsley
  • 1/8  Teaspoon  dried sage (optional)
  • Zest (divided) and juice of 1 orange
  • 2  Tablespoons  white wine or sherry vinegar
  • salt and freshly ground black pepper, to taste

Directions

Nutritional Facts

Total Fat
5g
7%
Sugar
18g
20%
Saturated Fat
2g
8%
Cholesterol
3mg
1%
Carbohydrate, by difference
31g
24%
Protein
3g
7%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
26mg
3%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
15µg
1%
Folate, total
24µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
25mg
4%
Selenium, Se
2µg
4%
Sodium, Na
167mg
11%
Water
11g
0%

Pressure Cooker Shopping Tip

A pressure cooker is a useful tool in the kitchen when you don't have much time to cook something down.

Pressure Cooker Cooking Tip

A common use for a pressure cooker is making stock or cooking down meats that normally time hours to break down in a fraction of the time.

Pressure Cooker Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvedre, Rhone blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese with beef or lamb (cabernet sauvignon is particularly appropriate for lamb). Tempranillo, dolcetto, gewürztraminer, or muscat for roast pork; carménère with pork sausage; sangiovese, pinotage, or richer sauvignon blancs with stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz,   mourvedreRhone blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes. Pinot gris/grigio, riesling, richer sauvignon blanc, or torrontes with veal dishes.