- cakes for pie - 2 Pieces
- duck legs - 3 pieces
- vegetable oil - 1 st. a spoon
- bulb - 1/2 Pieces (chopped)
- garlic - 2 teeth (cut into)
- orange - 1/2 Pieces (peel)
- chicken broth - 3 st. spoons
- triple sec - 1 st. a spoon
- Dried Thyme - 1/4 Teaspoons
- salt - 1/4 teaspoons
- mushrooms - 450 Grams
- butter - 1 st. a spoon
- olive oil - 1 st. a spoon
- sugar - 2 teaspoons
- bulb - 1/2 Pieces (chopped)
- peas - 1 Glass (frozen)
- corn - 1/2 cups (frozen)
- salt - 1/4 teaspoons
- dry white wine - 60 milliliters
- chicken broth - 60 milliliters
- slices of bread - 3 pieces (cut into cubes)
- butter - 2 items. spoons
1. Lubricate the baking pan with butter. Put 1 cake on the bottom. 2. Season duck with ground pepper. 3. Place the pressure cooker on a strong fire. Pour the vegetable oil. Put the duck legs (skin down). Fry until brownish crust on both sides. 4. Reduce the heat. Add the chopped onion, cook for 1-2 minutes. Add the garlic and cook a few more minutes. 5. Add orange peel, chicken broth, triple sec, thyme and salt. 6. Close the lid and stew for 35-40 minutes. 7. To lower steam. Lay out the duck legs and separate the meat from the bones. Remove the orange peel. 8. Melt the butter in a frying pan. Add olive oil and sugar. Sauté the sugar until golden brown, stirring frequently. 9. Add the chopped onion. Fry until slightly golden in color. Add mushrooms and salt. Cook for 5 minutes. 10. Pour the wine and chicken broth. Cook for 15 minutes. Most of the liquid must evaporate. 11. Add corn and peas. Continue cooking for about 5 minutes. 12. Add the meat of the duck and a little fat from the pressure cooker. Add salt and pepper to taste. 13. Add the bread cut into cubes. Place the cake stuffing in a baking dish. Cover the top with a 2nd cake. Make a notch in the form of a cross for the exit of steam. 14. Bake in the oven for about 10-15 minutes. Serve immediately.
Servings: 4