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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 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