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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
- Trim the fat off the duck legs and wings
- Trim the excess skin as well, leaving a small portion down the center of the meat
- Season the duck all over with salt and pepper
- Heat a 5- to 7-quart pressure cooker over medium-high heat
- 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
- Transfer the legs to a plate
- Repeat with the remaining legs
- Pour all but 2 tablespoons of fat from the pot
- Add the onion to the pot and cook, stirring a few times, until softened, about 3 minutes; do not brown
- Add the herbs, tomatoes and their juice, broth, and vinegar
- Add the duck wings and return the legs to the pot with any accumulated juice
- Close and lock the lid
- If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 35 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- The duck should be very tender and easy to pull off the bone
- When cool enough to handle, pull the meat off the bones
- Discard the bones
- 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
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