Braised Duck with Figs and Sherry

Vasconia
You can use duck breasts or legs instead of a whole duck. You can also substitute dried figs for any fruit such as apricots, apples, pears, etc.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 kilos duck, cut into pieces and skinless
  • 3 tablespoons unsalted butter
  • ground pepper
  • salt
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 250 milliliters sherry
  • 3/4 cups water
  • 1 cube vegetable consommé
  • 3 sprigs fresh thyme
  • 375 grams fresh fig
Preparation
45 mins
45 mins
Low
  • Season the duck pieces with salt and pepper.
  • In an Express Pressure Cooker® over medium heat, melt the butter and oil. Add the onion and garlic. Sauté for about 4 minutes, until they start to soften.
  • Remove and set aside. Add the pieces to the pot. Cook for about 5 minutes, until browned. Flip and cook in the same way. Drain and discard the fat that was released.
  • Return the pot to medium heat. Pour in the sherry and broth and deglaze the pot. Add the reserved onions and garlic, thyme, figs, one cup of water, the duck, and the seasoning cube.
  • Close the Express Pressure Cooker® and place the pressure regulator on it, put it on the stove over high heat for about 25 minutes or until a constant steam comes out, lower the heat to medium and cook for 45 minutes.
  • Remove the Express Pressure Cooker® from the heat, let it cool, remove the pressure regulator, open the Express Pressure Cooker®, and you're done!
  • Remove the thyme and the fat from the surface. Season with salt and pepper.
  • Drizzle with the juice, top with the figs, and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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