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20 21FUNCTION: pressure
Press BROWN/SAUTÉ, set temperature to HIGH, and then press
START/STOP. Add butter and preheat for 2 minutes. Add duck
and brown for 2 minutes on each side or until golden. Remove
from Cooking Pot.
Add bacon, garlic, onion, bay leaf and rosemary. Sauté for 4-5
minutes or until tender. Add tomato paste and cook for 1 minute.
Add wine and allow to reduce by half.
Press START/STOP. Place all ingredients in Cooking Pot, including
the duck. Secure the lid. Press POULTRY, set pressure to HIGH,
and adjust time to 20 minutes. Make sure the Steam Release
Valve is in the “Seal” (closed) position. Press START/STOP.
Once cooking is complete, and the pressure has released, set
aside to cool. Season to taste with salt and pepper. Serve over
pasta with grated Parmesan cheese.
1 tbsp butter
14 oz duck breasts, skin on,
deboned
4 oz bacon, chopped
2 cloves garlic, crushed
1 onion, finely chopped
1 bay leaf
1 tbsp fresh rosemary,
roughly chopped
2 tbsp tomato paste
½ cup red wine
14 oz can chopped tomatoes
2 cups chicken stock
5 oz button mushrooms, sliced
Salt and freshly ground
black pepper, to taste
Pasta and Parmesan cheese,
to serve
COURSE:
ENTRÉE
PREP TIME:
8 MINUTES
COOK TIME:
35 MINUTES
YIELDS:
6 SERVINGS
COURSE:
ENTRÉE
PREP TIME:
10 MINUTES
COOK TIME:
25 MINUTES
YIELDS:
4-6 SERVINGS
FUNCTION: pressure
1 tbsp olive oil
2 cloves garlic, crushed
2 onions, sliced
1 red capsicum, deseeded, sliced
1 yellow capsicum, deseeded,
sliced
1 cup white wine
28 oz can chopped tomatoes
1 cup kalamata olives, pits
removed
10 chicken thigh fillets, skin
removed
8 sprigs fresh thyme
2 anchovies
Salt and freshly ground black
pepper, to taste
Press BROWN/SAUTÉ, set temperature to HIGH, and then press
START/STOP. Add oil and preheat for 2 minutes. Add garlic,
onions and capsicums. Cook for 4-5 minutes or until tender.
Add wine and allow to reduce by half. Press START/STOP. Add
remaining ingredients to Cooking Pot. Secure the lid. Press
POULTRY, set the pressure to HIGH, and set time to 30 minutes.
Make sure the Steam Release Valve is in the “Seal” (closed)
position. Press START/STOP.
Once cooking is complete, and the pressure has released, season
to taste with salt and pepper. Serve hot.
Chicken Provencal
INGREDIENTS: INGREDIENTS:DIRECTIONS: DIRECTIONS:
Duck Ragu