INGREDIENTS
- 1 whole duck (around 2kg)
- 100ml soy sauce
- 50g caster sugar
- 1 brown onion, diced
- 3 cloves garlic, crushed
- 100g fresh ginger, sliced
- 70g galangal, sliced
- 5 star anise
- 100ml water
- 1 stick of lemongrass
- 1 orange peel only
- 2 cinnamon sticks
DIRECTIONS
- Combine the soy and sugar, then marinate the duck in the mixture for 30 minutes. Best for several hours.
- Select SAUTÉ setting on the Pressure Cooker and press START/CANCEL button. Preheat removable cooking bowl for 3 minutes and add the oil, onion and garlic; cook, stirring for 5 minutes to soften onion. Add Duck and remaining ingredients. Lock lid into place.
- Press START/CANCEL button to deselect setting. Select POT/ROAST setting and press START/CANCEL button.
- Allow to cook until the pressure cooking time has counted down. Release the pressure by turning the pressure release valve to the venting position. Carefully remove lid and remove the duck.
- Strain the stock to remove all the pieces of cooked ingredients. Skim the top to remove any scum and fat.
- Add 3 cups of boiling water to the stock, creating a broth.
- Shred the duck meat off the bones and place into a bowl. Pour the broth over the top.
- Quickly blanch some Chinese broccoli and add to the broth.
- Serve with a side of steamed rice.
- Alternatively, if you don’t want a broth style dish, place the duck in the Air Chef air frying basket and bake for 10-15 minutes at 160 degrees, turning over once. Cook until the skin takes a golden brown finish.
TIP: If using a slow cooker, heat bowl, add oil and sauté the onion and garlic. Add all remaining ingredients to the slow cooker bowl and place onto the ‘HIGH’ setting and allow to cook for 4 hours. Then follow the same steps 5 onwards.