Pressure Cooker Duck Breasts

By JimMac

Ingredients

• 4 Each 4 Each duck breasts halved
• 3 Each 3 Each bacon slices crisp fried
• 1 Cup mushrooms fresh chopped
• 1 Cup onion white chopped
• 1 Cup celery chopped
• 1/2 Tsp. flour
• 1/2 Tsp. sage
• 1/2 Tsp. salt
• 1/2 Tsp. pepper
• 1/4 Tsp. garlic salt
• 1 Cup orange/tangerine juice
• 1 Tblsp cornstarch

Details

Servings 4

Preparation

Step 1

DIRECTIONS:

Cook bacon in the cooker and set bacon aside. Cut duck breasts into finger-sized strips, cutting with the grain. Dredge meat in flour. Heat the bacon grease in a pressure cooker. Brown the meat on all sides to a nice color. Sauté mushrooms, onion and celery. Add duck, crumbled bacon, thyme, garlic salt and juice. 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 15 minutes. Remove the cooker from heat and use the quick or cold water release method to drop the pressure before opening the lid. Remove meat to a heated serving platter. Skim off any fat from broth. Thicken sauce with 1 tablespoon cornstarch mixed in 1/3 cup cold water, stir often as it thickens but do not boil. Serve sauce separately with rice or noodles.