Duck legs in apricot sauce
Description
1. Place the pressure cooker over medium heat. Season the duck with freshly ground black pepper. 2. Sear the duck legs on all sides for about 10 minutes. Transfer the meat to another dish and drain excess fat from the pressure cooker. 3. Add 1 tablespoon of the fat to the pressure cooker. Sauté the onion until golden. 4. Add sage, carrots, garlic, sugar, salt, and finely chopped dried apricots. Cook for a few minutes. 5. Return the duck legs to the pressure cooker. Pour in broth, a little water, and 1/2 of the Madeira wine. 6. Close the lid and cook under high pressure for about 40–45 minutes. 7. Release the pressure. Remove the duck legs and add the remaining Madeira wine to the pot. 8. Blend everything with a mixer. Add a little water if the consistency is too thick. 9. Adjust seasoning to taste. 10. Stir in chopped parsley. Serve hot.