Duck Leg Chasseur Pressure Cooker Recipe

Duck Leg Chasseur Pressure Cooker Recipe

Ingredients

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

• 1 tablespoon olive oil
• 4 duck leg-thigh sections, excess fat trimmed, skin scored all over, and pricked with a needle through the skin to release the fat
• 1 medium white onion, halved and thinly sliced
• 2/3 cup dry white wine
• ½ cup chopped carrot
• 1 rib celery, chopped
• 8 ounces white or brown mushrooms, quartered
• 2 tablespoons nonpareil capers, drained
• ½ teaspoon dried Italian herb blend or 1 tablespoon chopped fresh oregano or marjoram
• pinch red pepper flakes
• 1/3 cup low-sodium chicken broth
• 2 cups tomato sauce
• 2 tablespoons chopped fresh flatleaf parsley
• sea salt and freshly ground black pepper

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Place two of the duck legs in the pressure cooker, skin side down
3. Cook until the skin has crisped and the meat feels springy, about 3 minutes per side
4. Transfer to a plate and repeat with the remaining legs
5. Add the onion to the pot and cook, stirring a few times, until softened, about 3 minutes; do not brown
6. Add the wine and simmer to reduce slightly, 2 to 3 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon
7. Add the carrot, celery, mushrooms, capers, herbs, pepper flakes, broth, and tomato sauce and stir to combine
8. Return the duck legs to the pot, along with any accumulated juice, nestling them down into the sauce
9. Close and lock the lid
10. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer to cook for 35 minutes
14. Remove the pot from the heat
15. Open the cooker with the Natural Release method; let stand for 15 minutes
16. Be careful of the steam as you remove the lid
17. Sprinkle with the parsley and season to taste with salt and pepper
18. Serve a duck leg per person with the sauce
19. Duck Leg Chasseur with Olives: Add a handful of pitted black olives in Step 2

Full List of Meat Recipes
Full List of Duck Recipes

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