INGREDIENTS 1 wild duck (can use domestic duck also) 1/2 orange 1/2 c. orange juice Salt 2 tbsp. fat
PREPARATION Prick the skin off the duck with a fork. Sprinkle the body cavity with salt and place the orange half inside the bird. If the duck has been split up the back, tie string around it to hold the body cavity closed. Heat your pressure cooker, add fat and brown duck. Remove excess fat and add orange juice. Close cover securely, place the regulator on steam vent and cook for 25 minutes at 15 pounds pressure. Let the pressure drop of its own accord, then serve.