Braised Duck with Sweet Cherry Sauce Pressure Cooker Recipe

Braised Duck With Sweet Cherry Sauce Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 35 minutes at HIGH pressure

• 4 duck leg-thigh sections, fat removed, excess skin trimmed away, skin scored all over, and pricked with a needle through the skin to release the fat
• 2 large shallots, sliced
• ¼ cup dry white wine, such as Pinot Grigio
• ¼ cup white balsamic vinegar
• 2 sprigs fresh thyme
• 1 small sprig fresh rosemary
• 1 cup low-sodium chicken broth
• 2 cups fresh or thawed frozen pitted Bing cherries (about 1 pound unpitted fresh)
• ½ cup dried tart or sweet cherries
• 1 tablespoon mild honey
• 2 tablespoons tawny or ruby port (or Cherry Marnier if you happen to have it)
• 1 tablespoon ice-cold unsalted butter
• sea salt and freshly ground black pepper

DUCK

Method

1. Heat a 5- to 7-quart pressure cooker over medium-high heat
2. Place two duck legs in the pot, skin side down
3. Cook until well browned and the skin is crisped, about 5 minutes per side
4. Transfer to a plate
5. Brown the remaining legs in the same way
6. Pour all but 2 tablespoons of fat from the pot (reserve the extra for another use)
7. Add the shallots to the pot and cook, stirring a few times, until softened, about 2 minutes; do not brown
8. Add the wine, vinegar, herbs, and broth, scraping up the browned bits from the bottom of the pot with a wooden spoon
9. Return the duck legs along with any accumulated juice to the pot, nestling them down into the liquid
10. Bring to a boil for about 1 minute
11. Sprinkle half the fresh cherries and all of the dried cherries over the duck
12. Close and lock the lid
13. Set the burner heat to high
14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
15. Set a timer to cook for 35 minutes
16. Remove the pot from the heat; let stand for 10 minutes
17. Open the cooker with the Quick Release method
18. Be careful of the steam as you remove the lid
19. The duck should be very tender
20. Transfer the duck legs to a rimmed serving platter
21. Discard the thyme and rosemary sprigs
22. Add the honey and Port to the pot
23. Bring to a low boil over medium heat and let the sauce reduce until slightly thickened, about 2 minutes
24. Swirl in the butter pat
25. Add the remaining 1 cup fresh cherries and cook 2 minutes more to heat
26. Taste for salt and pepper
27. Add the duck legs back into the sauce to hold for serving, or pour the sauce over the duck to serve

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