Duck with Tangerines and Turnips Pressure Cooker Recipe

Recipe Category: Turnip


Duck With Tangerines And Turnips Pressure Cooker Recipe


SERVES 4 – Cooker: 5- to 7-quart – Time: 35 minutes at HIGH pressure

  • 4 duck leg-thigh sections, fat removed, excess skin trimmed, skin scored all over, and pricked with a needle all the way through to release the fat
  • 2 medium leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and chopped
  • 1 cup chopped peeled turnips
  • 2 ribs celery, chopped
  • grated zest of 1 orange.
  • ¾ cup dry white wine, such as Pinot Grigio
  • ¾ cup low-sodium chicken broth
  • sea salt and freshly ground black pepper
  • 1/3 cup fresh tangerine juice or orange liqueur, such as Grand Marnier or Cointreau, mixed with 1 tablespoon cornstarch
  • ½ cup orange marmalade
  • 3 tablespoons Champagne vinegar
  • 2 small tangerines (Cuties or Clementines), peeled and sectioned


  1. Heat a 5- to 7-quart pressure cooker over medium-high heat
  2. Place two of the duck legs in the pot, skin side down, and cook until well browned and the skin is crisped, about 5 minutes per side
  3. Transfer to a plate and repeat with the remaining duck legs
  4. Pour all but 3 tablespoons of fat from the pot (reserve the extra for another use)
  5. Add the leeks to the pot and cook, stirring a few times, until softened, about 3 minutes; do not brown
  6. Add the turnips, celery, and zest, then the wine and broth, scraping up the browned bits from the bottom of the pot with a wooden spoon
  7. Return the duck legs along with any accumulated juice to the pot, nestling them down in the liquid
  8. Bring to a boil for about 1 minute
  9. Close and lock the lid
  10. Set the burner heat to high
  11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  12. Set a timer to cook for 35 minutes
  13. Remove the pot from the heat; let stand for 10 minutes
  14. Open the cooker with the Quick Release method
  15. Be careful of the steam as you remove the lid
  16. The duck should be very tender
  17. Transfer the duck legs to a plate
  18. Add the tangerine juice mixture to the pot and simmer over medium heat, stirring, until the sauce is slightly thickened, about 2 minutes
  19. Taste for salt and pepper, then stir in the marmalade and vinegar until the marmalade melts
  20. Add the tangerine sections and heat through
  21. Add the duck legs back to the sauce to hold for serving, or pour the sauce over the duck to serve

Full List of Turnip Recipes
Full List of Duck Recipes

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