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
491
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 duck leg thigh sections
  • 1 Tablespoon duck fat or vegetable oil
  • 1 stalk celery, diced
  • 1 large carrot, peeled and grated
  • 2 large shallots, peeled and minced
  • 3 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

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.

Nutritional Facts

Total Fat
28g
43%
Sugar
13g
N/A
Saturated Fat
8g
39%
Cholesterol
149mg
50%
Protein
26g
53%
Carbs
21g
7%
Vitamin A
191µg
21%
Vitamin B12
0.9µg
15.4%
Vitamin B6
0.8mg
37.6%
Vitamin C
23mg
38%
Vitamin D
0.3µg
0.1%
Vitamin E
0.6mg
3.2%
Vitamin K
13µg
16%
Calcium
61mg
6%
Fiber
3g
12%
Folate (food)
36µg
N/A
Folate equivalent (total)
36µg
9%
Iron
2mg
10%
Magnesium
48mg
12%
Monounsaturated
12g
N/A
Niacin (B3)
7mg
37%
Phosphorus
282mg
40%
Polyunsaturated
6g
N/A
Potassium
629mg
18%
Riboflavin (B2)
0.3mg
15.7%
Sodium
696mg
29%
Thiamin (B1)
0.2mg
12.2%
Trans
0.1g
N/A
Zinc
2mg
15%