Duck in Orange Sauce

Save the rest of the white wine to serve with the meal. Serve over cooked brown rice along with steamed asparagus or broccoli.


4 duck leg-thigh sections

½ tablespoon duck fat or vegetable oil

1 stalk celery, diced

1 large carrot, peeled and grated

2 large shallots, peeled and minced

3 cloves garlic, peeled and minced

¼ cup triple sec or Grand Marnier

½ cup dry white wine

⅛ teaspoon dried thyme

1 teaspoon dried parsley

Optional: ⅛ teaspoon sage

Zest and juice of 1 orange

2 tablespoons white wine or sherry vinegar

Salt and freshly ground black pepper, to taste

  • Rinse the duck legs, blot dry, and place in the pressure cooker skin side down. Fry over medium-high heat for about 7 minutes on each side. Remove and keep warm.

  • Remove and discard all but 1 tablespoon of fat rendered from the duck. Reduce heat to medium and add the celery and carrots; sauté for 2 minutes. Add the shallots; sauté for 2 minutes or until they begin to soften. Stir in the garlic and sauté for 30 seconds.

  • Add the triple sec or Grand Marnier, white wine, thyme, parsley, and sage if using. Add one quarter of the orange zest. Return the browned duck legs to the pressure cooker. Lock the lid into place and bring to high pressure; maintain pressure for 45 minutes.

  • Quick-release the pressure, remove the lid, and transfer the duck legs to a serving platter; keep warm. Use an immersion blender to puree the vegetables and juices remaining in the pressure cooker. Stir in the remaining orange zest, orange juice, and half the vinegar. Taste for seasoning and add remaining vinegar if desired, and salt and pepper if needed. Pour the sauce over the duck legs. Serve.

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