Braised Duck
Pressure Cooker Braised Duck. The shredded duck is served with tacos. There are 2 types of tacos: fried (a crispy U-shaped shell) and soft (a hot, soft tortilla). Made from yellow or white corn, they are gluten-free. Suggested toppings: shredded iceberg lettuce, shredded red cabbage, diced ripe tomatoes, chopped green onions, salsa, grated Monterey Jack cheese, diced avocado, hot pepper sauce, fresh cilantro, and lime wedges.
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 | 5 ml | dried oregano |
| 1/4 teaspoon | 1.3 ml | crumbled dried thyme |
| 14 1/2 oz | 410 g | can diced tomatoes in juice, undrained |
| 1 cup | 240 ml | reduced-sodium chicken broth |
| 2 tablespoons | 30 ml | red wine vinegar |
Instructions
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 a 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 remaining ingredients. Add the duck wings and return cooked legs to the pot. Step 5. Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set 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.