3.1
10 ratings

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. 

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

Nutritional Facts
Servings4
Calories Per Serving491
Total Fat28g43%
Sugar13gN/A
Saturated8g39%
Cholesterol149mg50%
Protein26g53%
Carbs21g7%
Vitamin A191µg21%
Vitamin B120.9µg15.4%
Vitamin B60.8mg37.6%
Vitamin C23mg38%
Vitamin D0.3µg0.1%
Vitamin E0.6mg3.2%
Vitamin K13µg16%
Calcium61mg6%
Fiber3g12%
Folate (food)36µgN/A
Folate equivalent (total)36µg9%
Iron2mg10%
Magnesium48mg12%
Monounsaturated12gN/A
Niacin (B3)7mg37%
Phosphorus282mg40%
Polyunsaturated6gN/A
Potassium629mg18%
Riboflavin (B2)0.3mg15.7%
Sodium696mg29%
Thiamin (B1)0.2mg12.2%
Trans0.1gN/A
Zinc2mg15%