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Main Dishes
4 servings
NuWave
¼ c white wine vinegar
Set pressure cooker to "sear", adjust time to 15 minutes and add oil. Press "start/stop". When oil is hot, add duck skin-side down and brown. Do in batches, if needed; set aside. Add celery, carrots, garlic, bay leaves, thyme, and marjoram. Sauté until veggies are soft, about 5-7 minutes. Return duck to pressure cooker. Add chicken stock and onion. Close and lock lid, set pressure cooker to "poultry", adjust time to 15 minutes, and press "start/stop".
When done, allow pressure cooker to naturally release for 15 minutes, then do a quick release to make sure all pressure has been released before opening lid. Carefully open lid and remove duck. Strain veggies through a fine sieve or cheesecloth. Place strained liquid in a saucepan over medium-high heat and bring to simmer. Reduce to about 2c; set aside.