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
• 500ml water
• 1 tbsp oil
• 1 tsp paprika
• Salt and pepper
• 17.5fl. oz water
• 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.