Pressure Cooker Braised Duck Recipe
2022-01-30- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
Average Member Rating
(5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
245 -
Carbohydrates
44.8 g -
Cholesterol
66.5 mg -
Fat
7.9 g -
Fiber
3 g -
Protein
19.2 g -
Saturated Fat
4.1 g -
Serving Size
1 -
Sodium
479 mg -
Sugar
2 g -
Trans Fat
0 g -
Unsaturated Fat
1.2 g -
Potassium
347 mg
Pressure cooker braised duck recipe. Duck leg-thigh sections with herbs and vegetables cooked in a stove-top pressure cooker then boned and shredded. Learn how to make fried or soft tacos:
Fried or Soft Tacos Recipe
There are 2 types of tacos. The first one is made using a crispy fried U-shaped shell, and the second one with a hot, soft tortilla. Made from yellow or white corn, they are gluten-free.
Ingredients: 1/2 cup (125 ml) cooking oil, 12 fresh corn tortillas, 2-3 cups shredded meat (in our case-shredded duck)
For Toppings:
half of the head iceberg lettuce, 1/4 of a ball of red cabbage, shredded, 1-2 ripe tomatoes, diced, 1 bunch green onions, trimmed and chopped, 1 cup (250 ml) salsa, 2 cups (500 ml) grated Monterey Jack cheese, 1 ripe avocado, peeled, pitted and diced, hot pepper sauce, fresh cilantro, 2 limes, cut into wedges
Instructions: For Fired Tacos: Heat cooking oil in a small frying pan over medium-high heat. Working in batches, fry tortillas on one side. Flip them and fry them on the other side. Before it becomes crisp, bend it in half, using tongs. Remove fried tortillas from the hot oil and drain on a paper towel.
For Soft Tacos: In the oven, heat the tortillas until hot and pliable. Place 2 tablespoons (30 ml) of filling inside the taco. Add the toppings and garnish with a sprig of fresh cilantro and lime wedges.
Pressure Cooker Braised Duck Recipe
Ingredients
- 4 duck leg-thigh sections, fat trimmed
- 4 duck wings, fat trimmed
- sea salt and freshly ground black pepper
- 1 large white onion, peeled, halved and thinly sliced
- 1 teaspoon dried oregano
- 1/4 teaspoon crumbled dried thyme
- 14½ oz (435 ml) can diced toamtoes in juice, undrained
- 1 cup (250 ml) (reduced-sodium chicken broth
- 2 tablespoons (30 ml) red wine vinegar
Method
Step 1
Season the duck with salt and black pepper.
Step 2
Heat a 5-7-quart (5-7 L) pressure cooker over medium-high heat. Place two seasoned duck legs in the pressure cooker, skin-side down. Cook, turning once, for about 5 minutes per side, or until well browned and the skin is crisped.
Step 3
Transfer cooked legs to a plate. Repeat with the remaining leg.
Step 4
Pour all but 2 tablespoons (30 ml) of fat from the pot. Add sliced white onion to the pot and cook, stirring occasionally, until softened, for about 3 minutes. Stir in the remaining ingredients. Add the duck wings and return the cooked legs to the pot.
Step 5
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set a timer to cook for 35 minutes.
Step 6
Remove the pot from the heat. Open the pressure cooker, using the Natural Release method. Let stand for 15 minutes (cooked duck should be very tender and easy to pull off the bone)
Step 7
Pull the meat off the bones. Shred and serve with tacos.