Craving that classic, elegant flavor of duck à l’orange but short on time? This recipe is your weeknight savior! We’ve transformed the traditional dish into a quick, vibrant meal using the magic of a pressure cooker. Imagine tender, juicy duck bathed in a zesty orange sauce, beautifully balanced with aromatic ginger, lemongrass, and a subtle kick of chili. It’s a gourmet experience made incredibly simple, delivering profound flavor in just minutes. Get ready to impress!
Ingredients
• 2 Duck Breasts, halved
• 2 Duck Legs, halved
• Cooking Spray or 1 tbsp / 15 ml vegetable oil
• 2 cloves Garlic, minced
• 2 tsp / 6g ground Ginger
• 1 ½ cups / 360 ml Water
• ½ cup / 120 ml Fresh Orange Juice
• 1 tsp / 2g Orange Zest
• 2 tbsp / 30 ml Fish Sauce
• ½ tbsp / 4g diced Lemongrass
• 2 Chilies, chopped
• 8 Spring Onions, chopped for garnish
Instructions
1. Directions
2. Select the SAUTE function on your electric pressure cooker. Once hot, coat the inner pot with cooking spray or add oil.
3. Carefully place the duck pieces in the pot, skin-side down. Sear until the skin is golden brown and crisp, about 4-5 minutes per side. Remove the duck and set aside. Drain all but 1 tablespoon of the rendered duck fat from the pot.
4. Add the minced garlic and ground ginger to the pot and sauté for 30-60 seconds until fragrant.
5. Pour in the water and orange juice, scraping the bottom of the pot to deglaze any browned bits.
6. Stir in the orange zest, fish sauce, lemongrass, and chopped chilies. Return the duck pieces to the pot.
7. Secure the lid, set the steam valve to ‘Sealing’, and cook on HIGH pressure for 10 minutes.
8. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the steam valve to ‘Venting’.
9. Transfer the duck to a serving platter. Garnish with fresh spring onions and drizzle generously with the sauce from the pot before serving.
Nutritional Information
• Per Serving
• Calories: 400
• Total Fat: 25g
• Net Carbs: 4.5g
• Protein: 45g
• Fiber: 0.7g
Pro Tips
• For extra crispy skin, after pressure cooking, place the duck pieces skin-side up on a baking sheet and broil for 2-3 minutes until the skin is bubbly and crisp.
• If you prefer a thicker sauce, select the SAUTE function after removing the duck. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly whisk it into the simmering sauce until it thickens.
• Don’t overcrowd the pot when searing the duck. Work in batches if necessary to ensure each piece gets a deep, golden-brown crust, which adds significant flavor.
• For a deeper citrus flavor, add a few thin slices of orange to the pot along with the juice and zest before pressure cooking.
