| Fast Prep

maple-plum duck breast

prep: 20 minutes | pressure cook: 24 minutes + time to build pressure | MAKES: 4 servings

• 4 boneless duck breasts with skin (about 1¾ lb.) or 8 bone-in chicken thighs (about 3 lb.)
• ½ tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• 1 Tbsp. vegetable oil
• 6 medium parsnips, peeled and cut into 2-inch chunks
• 4 shallots, halved or quartered (if large)
• ½ cup chicken broth
• 2 Tbsp. maple syrup
• 2 Tbsp. snipped fresh rosemary
• 2 cloves garlic, minced
• 4 fresh firm plums, halved
• Fresh rosemary (optional)

1. Use a 6-qt. electric or stove-top pressure cooker. Score duck skin in a diamond pattern. Sprinkle duck with salt and pepper. For an electric pressure cooker, use the sauté setting to brown the duck, skin sides down, in hot oil (may omit oil if using duck). For a stove-top cooker, brown the duck, skin sides down, in hot oil directly in the cooker. Remove duck. Drain fat from cooker. Stir in the next six ingredients (through garlic). Place duck on top. Lock lid in place.

2. Set electric cooker on high pressure to cook 9 minutes for duck (or 10 minutes for chicken). For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer’s directions; reduce heat enough to maintain steady (but not excessive) pressure according to manufacturer’s directions. Cook 9 minutes for duck or 10 minutes for chicken. Remove from heat. Quickly release pressure according to manufacturer’s directions. Open lid carefully. Transfer duck and parsnip mixture to a serving dish; cover with foil to keep warm.

3. For the sauce, skim fat from the cooking liquid; discard fat. For electric cooker, turn on the sauté setting. For stove-top cooker, bring the liquid to boiling in the pressure cooker’s pan; reduce the heat. For both electric and stove-top pressure cooker, boil gently, uncovered, about 15 minutes or until liquid is slightly syrupy, adding the plums during the last 5 minutes. Spoon the plum mixture over duck and parsnip mixture. Top with additional fresh rosemary.

SLOW COOKER DIRECTIONS: Prepare duck as directed. In a skillet heat oil over medium-high heat. Add duck, skin sides down; brown about 3 minutes. In a 4-qt. oval slow cooker combine the next six ingredients (through garlic). (If using chicken, use a 6-qt. slow cooker.) Place duck on top of vegetables. Cover and cook on low 5½ to 6½ hours or on high 2¾ to 3¼ hours or until an instant-read thermometer registers 165°F (175°F for chicken thighs). Transfer duck and parsnip mixture to a platter; cover to keep warm. Prepare sauce as directed, using a saucepan on the stove top. Serve as directed.

PER SERVING: 581 cal., 26 g fat (6 g sat. fat), 270 mg chol., 428 mg sodium, 36 g carb., 7 g fiber, 19 g sugars, 51 g pro.