Whole Duck
Ingredients
- 1 duck (2300g)
- 1 carrot - peeled
- 1 onion – peeled
- 2 apples – cored, quartered
- 2 bay leaves
- 6 peppercorns
- 1/2 tsp caraway seeds
- 17.5fl. oz water
- 1 tbsp oil
- 1 tsp paprika
- Salt and pepper
Instructions
Step 1
Remove packet of giblets, if included in cavity of the duck. Remove ends of wings as they would burn during cooking. Rinse duck and tie legs together with cooking twine.
Step 2
Add all ingredients to the pot except the duck, then insert reversible rack ensuring it’s in the lower position. Place duck on the rack.
Step 3
Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Step 4
Select PRESSURE and set to high. Set time to 20 minutes. Select START/STOP to begin.
Step 5
Meanwhile mix oil, paprika and salt and pepper in a small bowl.
Step 6
Once cooking has finished, quick release pressure by moving the pressure valve to the VENT position. Carefully remove pressure lid.
Step 7
Pierce skin over duck breast lightly with a fork, then brush with oil mixture.
Step 8
Close crisping lid, select AIR CRISP, set temperature to 200°C and time to 30 minutes. Select START/STOP to begin.
Step 9
Carefully remove duck from unit. Let the duck rest for 10 minutes. Cooking is complete when internal temperature reached 75°C.