How to cook roast duck in a pressure cooker
A perfectly cooked duck, ready in less than half the time that it takes to roast a duck in the oven. How can that be you ask? I'm going to let you into a little secret. Cook the duck in a pressure cooker, and then pop it into the oven until the skin is brown and crispy. And you end up with a succulent and perfectly cooked duck with the crispiest duck skin you have ever eaten!
Ingredients
- 4.5 pounds / 2 kg fresh duck
- Salt to taste
- 1 cup chicken stock (or use a stock cube)
- 1 carrot (optional)
- 1 onion (optional)
Instructions
- 1
Remove excess skin and fat from the duck.
- 2
Place the duck in a dry frying pan (along with any skin and fat that was removed) and brown on all sides over a medium to high heat. A pair of kitchen tongs will help you hold the duck in place as it browns. Save any fat that renders out of the duck and use it to make roast potatoes.
- 3
Sprinkle the duck with salt to taste and transfer it to the pressure cooker.
- 4
Add one cup of stock, and if you are going to be making gravy, add the carrot and onion for extra flavour.
- 5
Select the 'Stew' function on the pressure cooker and cook for 40 minutes. Or follow the manufacturer's instructions for your own model of pressure cooker.
- 6
Preheat the oven to 200°C/400°F
- 7
Release the pressure and then open the pressure cooker and transfer the duck into a dry roasting pan.
- 8
Place the duck in the preheated oven, breast-side up, for 10 to 15 minutes until the skin is brown and crispy. Keep your eye on it so it doesn't burn.
- 9
Once the duck has browned, remove it from the oven, cover it with a sheet of tinfoil and allow it to rest for 20 minutes before carving.
- 10
Serve with crispy duck-fat roast potatoes and your choice of vegetables. Optionally make gravy from the stock.
Cook it from the original
This recipe comes from foodleclub.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on foodleclub.com