Pressure Cooker Duck

By JimMac

Ingredients

• 1 3/4 Pound duck
• 1/2 Each 1/2 Each Stick butter
• salt and pepper to taste
• 1 Large onion quartered
• 1 Whole lemon juiced
• 2 Cup water

Details

Servings 4

Preparation

Step 1

DIRECTIONS:

Wash duck well. Butter the outside of the bird, sprinkle with salt and pepper. Put onion and lemon shells inside of carcass. Add water and lemon juice to cooker. Add rack and make 2 foil helper handles to assist in placing and removing duck from the cooker. Place duck on the rack. Lock the lid in place and bring to pressure over high heat. When high pressure is reached lower the heat to maintain it and cook for 30-35 minutes. Remove the cooker from heat and use the quick or cold water release method to drop the pressure before opening the lid. Use a meat thermometer to check for doneness, inserted in to the meatiest part of the breast (not near bones) the temperature should be 180o. Before serving, put duck in pan with a little water and broth. Brown on both sides under broil in oven. Do breast sides last.