Before starting, make sure that the float valve and the opening of the pressure cooker are free of obstruc-tions, and that the steam release handle is in the Sealing position.
Make shallow cuts in a grid-like pattern on the skin of the breasts, taking care not to cut into the flesh. Season the legs and breasts with salt and pepper.
Select the Sauté setting on the pressure cooker.
Cook the duck legs and breasts for 2 to 3 minutes on each side, until brown in the pressure cooker. Set aside on a plate.
Remove excess fat from the pressure cooker to leave only 2 tablespoons. Add the onion and garlic. Cook for 1 to 2 minutes, while stirring.
Add the lemon juice and zest, duck stock, dried Italian herbs, and, if desired, mild smoked paprika. Stir.
Add the duck legs and breasts.
Seal the pressure cooker by turning the lid.
Set to Pressure Cook on High for 20 minutes. Never open the lid while the cooker is pressurized.
Once cooking is complete, allow the pressure to release naturally and wait for the float valve to drop (this can take 10 to 15 minutes) before opening the lid.
A whole duck is an excellent choice too!
Rather than buying your pieces of meat separately, save money by buying a whole young duck from Brome Lake! Its tender and flavourful high-quality meat is easy to cut with a good butcher’s knife.
