Avalon Bay Electric Pressure Cooker Product Guide
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http://www.avalon-bay.com
1 ½ cups dry red wine
875ml tinned tomato
1tbsp sugar
30g dried porcini mushrooms
1tsp dried thyme
½ tsp fennel seeds
Salt and pepper
Method Slow Cook
Open the lid and press the Brown button and then Start. Season the duck breasts and heat the olive oil.
Add the duck breast skin side down and cook until well browned for 4-5 minutes per side. Remove and
set aside. Sauté the onions, shallots and garlic for about 3 minutes and then add the chili flakes and
sauté for a further 30 seconds. Add the carrot, celery, tomato paste, stir, combine, and continue to cook
for a further 30 minutes. Add the red wine and deglaze the pot, stirring and scraping up the brown bits
on the bottom of the pan with a wooden spoon. Stir in the tomatoes, sugar, porcini mushrooms, thyme
and fennel seeds, and season and bring to boil. Add a little water from rinsing the tinned tomatoes.
Press the Cancel button once done. Next press the Slow Cook button, set 7/2 hours on the timer and
then Start. Add the duck breasts and cover with the sauce. Close the lid and make sure that the
pressure-limiting valve is set on Exhaust. Once finished open the lid. Transfer the duck breast to a
cutting board and shred the meat into bite size pieces. Return the duck to the sauce. Press the Brown
button and start. Cook for a further 10 minutes until the sauce is very thick. Serve with fresh egg pasta
e.g. Parpadelle, fettuccine.
Method Pressure Cook
Open the lid and press the Brown button and then Start. Season the duck breasts. Heat the olive oil. Add
the duck breast skin side down and cook until well browned, 4-5 minutes per side. Remove and set
aside. Sauté the onions, shallots and garlic for about 3 minutes. Add the chilli flakes and sauté for a
further 80 seconds. Add the carrot, celery, tomato paste, stir, combine, and continue to cook for a
further 32 minutes. Add the red wine and deglaze the pot, stirring and scraping up the brown bits on the
bottom of the pan with a wooden spoon. Stir in the tomatoes, sugar, porcini mushrooms, thyme and
fennel seeds, and season and bring to boil on the brown function. Add a little water from rinsing the
tinned tomatoes. Chop the duck breasts into varied size pieces and add them to the sauce. Press the
Cancel button when done.
