Posted in: Recipes
Retro Recipe Revival: Spicy Duck L’OrangeWe recently found yet another old-school promotional Tower recipe book nestling in the archives when carrying out our post-Christmas de-cluttering. This latest find focuses on the iconic Tower Pressure Cooker sold throughout the early to mid-80s and has provided us with further fuel for our Retro-Recipe Revival series, allowing us to send some vintage pressure cooker recipes your way, updated to modern tastes and appliances! This week; Spicy Duck L’Orange…
Recommended applianceTower 6 Litre Stainless Steel Pressure Cooker Total time to table: 1 hour. Total Cost Per Serving: £3.10 Contains Nuts? No. Suitable for Vegetarians? No. Serves: 1-4
- x4 duck legs.
- x4 garlic cloves, crushed.
- x2 oz fresh ginger, thinly sliced.
- x2 lemon grass, crushed and cut small pieces.
- x1 tbsp brown sugar.
- x1 tsp five-spice powder.
- x3 tbsp olive oil.
- x2 tsp fish sauce.
- 1/2 tsp chilli flakes.
- 275ml fresh orange juice.
- Salt and pepper.
- Season the duck legs with salt and pepper.
- Heat olive oil in a large frying pan (we recommend using Tower Cerasure ceramic coated pans) and brown the duck legs for around 8 minutes until crispy.
- Remove duck legs and set aside to cool for 5 minutes.
- Transfer the oil from the frying pan into your Tower pressure cooker; stir in the garlic, ginger, lemon grass and chili flakes into the crockpot and cook on MEDIUM for around 6 minutes until brown.
- Stir in orange juice, brown sugar, five-spice, fish sauce and bring to boil.
- Place duck legs in the pressure cooker with orange sauce.
- Close pressure cooker and cook on MEDIUM for 30 minutes until duck legs are tender, adding to taste.
- Use ‘Natural Release’ method to depressurise the appliance (this will take around 8-10 minutes), remove duck legs and plate up, drizzling with remaining orange sauce.
- Serve with grilled asparagus spears and sweet potato fritters.
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