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Pressure cooked duck confit

dpietranczyk_49940

I've been cooking my duck confit sous vide for quite some time now 8hrs @ 180F, but I am curious about using a pressure cooker to do the trick. I'm thinking I'll cure as per usual, rinse, reseal with fat and herbs, Pressure cook 30 minutes at high pressure on a trivet with an inch of water underneath. Does this sound like a bad idea to anyone??

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dpietranczyk_49940

@Chris Thanks!

Chris_Young_80640

@dpietranczyk – It works great. But you might prefer 20 minutes.

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