Avalon Bay Electric Pressure Cooker Product Guide
42
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All Spice Duck with Braised Bok Choy
Ingredients (Serves 6-8)
2tbsp Canola oil
2kg boneless duck breast with skin on
2 yellow onions, finely chopped
2 garlic cloves, chopped
3tsp fresh ginger, grated
1 ½ tbsp ground allspice
1 cinnamon stick, 7.5 cm
1 star anise, broken in pieces
375ml chicken stock
60g dark brown sugar
60ml soy sauce
1tbsp hoi sin sauce
6 baby bok choy, cut into quarters
Salt and pepper
Preparation
Trim excess fat from the duck breasts.
Method - Slow Cook
Open the lid and press the Brown button and Start. Season the duck breasts and heat the canola oil. Add
the duck breast, skin side down and cook until well browned for 4 to 5 minutes per side. Remove and set
aside. Sauté the onions, garlic, ginger, allspice, cinnamon and star anise until onion softens around 3
minutes. Add the stock and deglaze the pot, stirring and scraping up the brown bits on the bottom of
the pan with a wooden spoon. Stir in the sugar, soy sauce, and hoi sin sauce and bring to the boil. Press
the Cancel button once browning is complete. Next, press the Slow Cook button, set 41/2 hours on the
timer and Start. Add the duck breasts and cover with the sauce. Close the lid and ensure the pressure-
limiting valve is set on Exhaust. Once finished open the lid. Arrange the bok choy quarters around the
duck breast, pushing them slightly into the cooking liquid. Press the Brown button and start. Cook with
the lid open for a further 10 minutes until the sauce is very thick. Slice the duck breasts on a diagonal
and arrange the slices on top of the bok choy. Pour on the remaining sauce.
Method Pressure Cook
Follow the Slow Cook instructions but stop after bringing the hoi sin sauce to the boil. Add the duck
breasts. Press the Cancel button once browning is complete and close the lid and lock. Press the High
Pressure button, and then set the timer for 22 minutes and Start. Make sure that the pressure-limiting
valve is set on Sealed. To open the lid, turn the pressure-limiting valve to Exhaust. Wait until the
pressure has reduced and the safety release function allows you to open the lid. Arrange the bok choy
quarters around the duck breast, pushing them slightly into the cooking liquid. Press the Brown button