Orange Sauce For Duck

Braised Duck for Tacos Pressure Cooker

Braised Duck For Tacos Pressure Cooker

Ingredients

SERVES 4 or makes 2½ to 3 cups shredded meat – Cooker: 5- to 7-quart – Time: 35 minutes at HIGH pressure

• 4 duck leg-thigh sections
• 4 duck wings (optional)
• sea salt and freshly ground black pepper to taste
• 1 large white onion, halved and thinly sliced
• 1 teaspoon dried oregano, preferably Mexican
• ¼ teaspoon crumbled dried thyme or epazote
• 1 (14.5-ounce) can diced tomatoes in juice, undrained
• 1 cup low-sodium chicken broth
• 2 tablespoons red wine vinegar

Method

1. Trim the fat off the duck legs and wings
2. Trim the excess skin as well, leaving a small portion down the center of the meat
3. Season the duck all over with salt and pepper
4. Heat a 5- to 7-quart pressure cooker over medium-high heat
5. Place two of the duck legs in the pressure cooker skin side down and cook about 5 minutes per side, until well browned and the skin is crisped
6. Transfer the legs to a plate
7. Repeat with the remaining legs
8. Pour all but 2 tablespoons of fat from the pot
9. Add the onion to the pot and cook, stirring a few times, until softened, about 3 minutes; do not brown
10. Add the herbs, tomatoes and their juice, broth, and vinegar
11. Add the duck wings and return the legs to the pot with any accumulated juice
12. Close and lock the lid
13. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
14. Set the burner heat to high
15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
16. Set a timer to cook for 35 minutes
17. Remove the pot from the heat
18. Open the cooker with the Natural Release method; let stand for 15 minutes
19. Be careful of the steam as you remove the lid
20. The duck should be very tender and easy to pull off the bone
21. When cool enough to handle, pull the meat off the bones
22. Discard the bones
23. Store with some liquid to keep the meat moist in an airtight container up to 3 days in the refrigerator or up to 3 months in the freezer