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In this duck leg recipe, the sauce is made with dried apricot, sage and Madeira. It is flavorful and a bit tangy. In my experience it works very well to cook duck legs in the pressure cooker and it speeds up preparation by quite a bit.
- 4 duck legs
- 1 medium onion, chopped
- 4 oz / 125g dried apricot, chopped
- ¼ cup fresh sage, chopped
- 3 cloves garlic
- 1 carrot, chopped
- 1 tbsp sugar
- ½ tsp salt (or to taste)
- ½ cup / 120ml chicken stock (or water)
- ½ cup / 120ml Madeira
- 2 tbsp chopped parsley
- salt and pepper to taste
- Set pressure cooker over medium-high heat. Sprinkle duck legs with freshly ground pepper.
- Brown duck legs from all sides for ca. 10 minutes, skin side first. Remove legs and duck fat.
- Return 1 tbsp of duck fat to the pot. Add onions and cook until very lightly browned.
- Add sage, carrot, garlic, sugar salt and chopped dried apricots. Cook for a few minutes.
- Return duck legs to pressure cooker. Add stock/water and half of the Madeira
- Cook with high pressure for 45 minutes. Release pressure.
- Remove duck legs, set aside. Add remaining Madeira to the pot.
- Blend well with a stick blender, add some water if the consistency is too thick.
- Adjust seasoning with salt and pepper.
- Add chopped parsley. Serve hot.
- For crunchier skin, broil the legs for a few minutes (broiler on low).
- Serving suggestion: Serve with vegetables and pasta
- This recipe is a variation of my Duck Legs in Orange Sauce recipe.
Preparation time: 75-90 minutes
Yields 4 servings
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