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3130
30
FOR MARINADE:
2 Cloves Garlic
2 oz. Water
1 Lemon
1/2 tsp Rosemary
1 tsp Oregano
1 tsp Ground Black Pepper
1 tsp Ground Bay Leaf
Salt
INGREDIENTS
Stuffed Duck
With Apples
Rinse the duck in running water and pat dry with paper towel. Chop
garlic finely. In a large bowl or pot, combine chopped garlic, salt,
lemon juice, bay leaf, black pepper, rosemary and olive oil. Rub the
duck with marinade inside and outside and let stand for 4 hours (or
at least 1 hour) in a fridge, covered with plastic wrap. Turn it over
occasionally to ensure better marinating.
When you done marinating the duck, core and peel the apples. Cut
the apple into slices and stuff the duck with them. Sew up the duck
with thread. Place the metal trivet in the center of pressure cooker
pot. Place the stuffed duck on the top of the trivet, and carefully
pour the water into the inner pot. Set the “Pressure Cook” program.
Cooking time set to 40 minutes hour. When the time is up, carefully
quick release the pressure gauge, using tongs or another utensil to
move it to “Venting”, making sure to keep any exposed skin away from
hot steam being released. After we steamed the duck, let it dry for
about an hour. Slash the skin to let the fat drain more effectively.
Preheat the oven to 250 Degrees, put the duck on the grill grate over
the drip pan, breast side up, and close the oven. After 20 minutes
roasting, take out the duck and proud the light glaze over it (2 tbsp
liquid honey, 2 tbsp water), put back to the oven. Cooking time – 15
minutes. Of the finished duck, remove the thread (or toothpicks),
remove with a spoon the apples, place them on a dish. Duck cut into
portions pieces and place on top of the filling. Serve with roasted
potato and veggies.
DIRECTIONS
Mains and sides
FOR STUFFED DUCK &
FILLING:
4 lb. Whole Duck
3 Medium Apples
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