Pressure Cooker Duck In Orange Sauce

Name: Pressure Cooker Duck In Orange Sauce
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 tablespoon white wine or sherry vinegar; salt and freshly ground black pepper, to taste

The Daily Meal Staff|July 12, 2016 12:02 pm EST

3.2 (12 ratings)

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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.

Servings

4

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 tablespoon white wine or sherry vinegar
salt and freshly ground black pepper, to taste

Directions