Nutri-Pot Pressure Cooker
- 12 thyme sprigs
- 10 gloves garlic, crushed
- 2 bay leaves, whole
- 2 t juniper berries
- 4 lbs duck legs
- 1 T extra-virgin olive oil
- 2 carrots, peeled, small dice
- 2 stalks celery, small dice
- 1 yellow onion, small dice
1-½ c red wine
- 1 c water
- Sea salt
- Freshly ground black pepper
- Place duck legs on a large baking sheet. Using a knife or fork, pierce the skin of the duck all over.
- Press thyme, garlic, bay leaves, and juniper berries into the skin of the duck legs so that it adheres. Allow to sit for at least 30 minutes.
- Set to "sear" and adjust for 15 minutes. Add oil. Place carrots, celery, and onions in cooker. Cook for 6-8 minutes or until vegetables are slightly soft.
- Pour in wine and bring up to a boil (a complete raging boil in the cooker may not be achieved, which is fine). Let the liquid simmer/boil until reduced by half. Once reduced, pour in water.
- Add duck legs into cooker and in the liquid skin-side down.
- Cover with the glass lid. Set to "slow cook" and adjust for 2 hrs.
- When done, check to see that the duck legs are submerged in their own fat. Add more time, if needed.
- When the duck legs have been covered in their own fat from cooking, turn legs skin-side up.
- Cover. Set to "slow cook" and adjust for an additional 2 hrs.
- When done, bones will easily wiggle in the joints of the legs. Duck legs can be covered and stored in a refrigerator for up to 2 days.