Summary

Ingredients

• 4 port. Poultry (goose or duck legs or breast)
• 2 apples, as sour as possible
• 2 onions)
• 2 tablespoon clarified butter or margarine
• 0.75 liter ¾ chicken stock or chicken broth
• 1 tablespoon mugwort
• salt
• possibly corn starch

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Instructions

1. Wash the duck or goose pieces and dab them with paper towels.
2. In the pressure cooker, first let the frying fat heat up without the lid and then add the diced onions and apples. Let everything get a nice brown, so brown, until just before it burns. Then add the stock / stock. Add the mugwort and the pieces of meat. A normal pressure cooker usually fits about 4 servings, i.e. 4 legs or 2 breasts. With more servings you have to use 2 pressure cookers or cook them one after the other.
3. Then close the pressure cooker as instructed and heat it to the highest level (red ring) and then turn the stove down to level 1 - 2 to continue cooking, approx. 45 minutes. Then let everything cool down.
4. Take out the meat the next day or when everything has cooled down. Remove the top layer of fat and store in a bowl.
5. Preheat the oven to 200 degrees.
6. Arrange the meat about half an hour before serving on a platter (roasting rack) with the skin facing up. Sprinkle with some salt. The easiest way is to brush on strong salt water (1 teaspoon of salt to 1 tablespoon of water). Then put some of the previously removed layer of fat on top. Put the meat in the oven. The meat no longer has to be turned or watered.
7. The baking time is 30 - 40 minutes at approx. 200 degrees. It is done when the skin tickles on top without becoming too dark.
8. In the meantime, puree the apple, onion and broth mixture from the pressure cooker and heat it up, this results in the sauce. If you like, stir in 1 teaspoon of cornstarch, but it should work that way.
9. Red cabbage or Brussels sprouts and Thuringian dumplings go well with it. Good Appetite!