Duck/goose for Christmas, from the pressure cooker and oven

Ingredients for 4 servings:

• 4 portions of poultry (goose or duck legs or breast)
• 2 apples, preferably sour
• 2 onions
• 2 tbsp clarified butter or margarine
• ¾ liter chicken stock or chicken broth
• 1 tbsp mugwort
• Salt
• possibly cornstarch

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

without messing up the kitchen and with little time

Wash the duck or goose pieces and pat dry with kitchen paper. First, heat the cooking fat in a pressure cooker uncovered, then add the diced onions and apples. Let everything brown nicely, until just before it starts to burn. Then pour in the broth/stock. Add the mugwort and the meat pieces. A standard pressure cooker usually holds about 4 portions, so 4 legs or 2 breasts. For more portions, you’ll need to use 2 pressure cookers or cook them one after the other. Then close the pressure cooker according to the instructions and heat to the highest setting (red ring). Then reduce the heat to settings 1-2 to continue cooking for about 45 minutes. Then let everything cool down. The next day, or when everything has cooled down, remove the meat. Remove the top layer of fat and store it in a bowl. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). About half an hour before serving, arrange the meat on a platter (roasting pan) with the skin facing up. Sprinkle on some salt. The easiest way is to brush on strong salt water (1 teaspoon of salt to 1 tablespoon of water). Then add a good portion of the previously removed layer of fat on top. Place the meat in the oven. The meat doesn’t need to be turned or basted again. Bake for 30-40 minutes at approximately 200 degrees Celsius. It’s cooked when the skin sizzlees on top without getting too brown. Meanwhile, puree the apple-onion-broth mixture from the pressure cooker and heat it up to make the sauce. If you like, stir in 1 teaspoon of cornstarch, but it should work just fine. Serve with red cabbage or Brussels sprouts and Thuringian dumplings. Enjoy!