Duck Legs with Apricot Sauce (Pressure Cooker)

In this duck leg recipe, the sauce is made with dried apricots, 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.

Ingredients

• 4 duck legs
• 1 medium onion, chopped
• 4 oz / 125 g dried apricots, chopped
• ¼ cup fresh sage, chopped
• 3 cloves garlic
• 1 carrot, chopped
• 1 tbsp sugar
• ½ tsp salt (or to taste)
• ½ cup / 120 ml chicken stock (or water)
• ½ cup / 120 ml Madeira
• 2 tbsp chopped parsley
• salt and pepper to taste

Preparation

1. Set pressure cooker over medium-high heat. Sprinkle duck legs with freshly ground pepper.
2. Brown duck legs on all sides for about 10 minutes, skin side first. Remove legs and duck fat.
3. Return 1 tbsp of duck fat to the pot. Add onion and cook until very lightly browned.
4. Add sage, carrot, garlic, sugar, salt and chopped dried apricots. Cook for a few minutes.
5. Return duck legs to pressure cooker. Add stock/water and half of the Madeira.
6. Cook at high pressure for 45 minutes. Release pressure.
7. Remove duck legs and set aside. Add remaining Madeira to the pot.
8. Blend well with a stick blender, adding some water if the consistency is too thick.
9. Adjust seasoning with salt and pepper.
10. Add chopped parsley. Serve hot.

Notes

• 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